- ▢ 350 grams potatoes or 2 medium to large sized potatoes
- ▢ 6 to 7 garlic – small to medium-sized
- ▢ 1 to 2 green chillies
- ▢ ½ teaspoon mustard seeds
- ▢ 1 pinch asafoetida (hing)
- ▢ ⅛ teaspoon turmeric powder
- ▢ 7 to 8 curry leaves
- ▢ 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
- ▢ salt as required
- to 1.25 cups gram flour (besan)
- ▢ 1 pinch asafoetida (hing)
- ▢ ⅛ teaspoon turmeric powder
- ▢ 1 pinch baking soda – optional
- ▢ ½ cup water or add as required
- ▢ salt as required
For Green Chutney
- ▢ 1 cup chopped coriander leaves
- ▢ 1 to 2 garlic cloves – small to medium-sized, chopped
- ▢ 2 to 3 drops lemon juice
- ▢ 2 to 3 green chillies – chopped
- ▢ salt as required
- In a kadai or pan, heat oil for deep frying.
- When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
- Gently and carefully add these batter coated potato balls in medium hot oil.
- Depending on the size of the kadai or pan, you can add more or less of the vadas while frying. Don’t overcrowd the pan while frying.
- When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.
- This way turning a couple of times fry the batata vada till they are evenly golden on all sides.
- Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
- When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
