Deep Fried Potato Dumplings

Deep Fried Potato Dumplings (Batata Vada)

Cooked potatoes tossed in spices, dipped in a chickpea batter and deep fried. Served piping hot with ketchup or green chutney.

 

Serves: 4 

Cooking time (approx.): 16 minutes + to deep fry

Style: Indian Vegetarian

 

1  tablespoon(s) oil 4  green chillies chopped fine 4  flakes of garlic crushed well 4  large potatoes ½  teaspoon(s) turmeric powder salt to taste 4  tablespoons chopped coriander leaves

For the batter: 2  cup(s) bengal gram flour (chickpea flour or besan) 1  teaspoon(s) red chilli powder a pinch of soda bi-carbonate and asafoetida powder salt to taste oil to deep fry

1. Cook the potatoes in a large pot of water for about 10  minute(s) or till done. Cool, peel and cube them.
2. Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium heat for about 2  minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
3. Add the potato cubes, half the turmeric powder and salt to taste. Mix well whilst mashing half of the potatoes with the back of the ladle on medium heat for about 4  minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
4. To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

TIPS:

• Potatoes can be pressure cooked to save on time.
• Chillies can be increased or decreased as desired.

Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.

 

 

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Coconut Chutney (nariyal chutney)

Coconut Chutney (Nariyal Chutney)

Grated coconut combined with spices makes for an exciting dip (called Chutney in India) with snacks.

 

Serves: 4 

Cooking time: 2 minute(s)

Style: South Indian Vegetarian

 

4  tablespoons grated coconut

2  teaspoon(s) bengal gram (chana dal) roasted

1" piece ginger peeled and chopped

4  tablespoons fresh coriander leaves chopped

4  green chillies chopped

1  teaspoon(s) each of mustard seeds and black gram (udad dal)

½  teaspoon(s) asafoetida powder

4  curry leaves

1  red chilli(es) broken into bits

2  tablespoon(s) oil

lemon juice and salt to taste

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
3. Add salt and lemon juice to the chutney.

 

Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

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