Curry leaves – 5 to 6 leaves cut into small pieces
Turmeric – ¼ tsp
Oil for frying
Garlic Cloves - 2
Ginger - 1 inch piece
Green Chillies - 2
Chopped Cilantro - 1 tbsp
For Outer Cover
Besan - 1 cup
Turmeric - 1/2 tsp
Salt – ½ tsp
Baking soda - 1 pinch
Water - 3/4 cup
Sieve the besan.
Grind the green chillies, ginger and garlic cloves and set aside.
Boil the potatoes in your preferred way. I usually microwave them. Let it cool, peel the skin and mash them nicely.
Preparing the filling
Heat the kadai and oil.
Once the oil is hot, add the mustard seeds and hing.
As they start to splutter, add the curry leaves and the ground paste.
Let it cook in low flame until the raw garlic smell weans away and also until all the water evaporates.
Now add the mashed potatoes, salt and turmeric and mix well.
That’s it. The filling is ready.
Preparing the outer layer
While the potato filling is cooling down, we can prepare the outer layer. Mix the besan, water, salt, turmeric and baking soda.
Whisk it nicely and ensure that there aren’t any lumps.
Preparing the Vadas
Heat the oil for frying and meanwhile we can shape the vada filling.
Once the potato filling is easy to handle, make small lemon sized balls and set aside like below.
Once the oil is hot, turn it to medium heat.
Now dip the potato balls in the besan mix. Ensure it is completely covered with the besan mixture.
Slow drop the besan covered potato filling in the oil.
Deep fry them until the layer turns golden brown like below.
Repeat the same for the remaining potato fillings.
That’s it, Batata Vada is ready. Serve hot with green chutney.
Onions can be added to the potato filling and also you can add about 1 tbsp of lemon juice. You can skip garlic and prepare no onion no garlic version also. Adjust the salt and spices as per your preference. Ensure the heat is in medium low while frying. Also be careful while dropping the vada for frying.