- firstly, in a kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
- also, add ¼ tsp turmeric and saute slightly.
- now add 3 boiled and mashed potato and ½ tsp salt.
- mix well making sure everything is well combined.
- further, add 1 tsp lemon juice and 2 tbsp coriander.
- mix well making sure everything is well combined.
- prepare besan batter by sieving 2 cup besan and 2 tbsp rice flou
- also, add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.
- mix well making sure everything is well combined. further, add ¾ cup water or as required and whisk to a smooth lump-free batter.
- add ¼ tsp baking soda and mix well forming a smooth batter. now take a small ball sized aloo mixture and flatten slightly.
- now take a small ball sized aloo mixture and flatten slightly. dip in besan batter coating uniformly.
- deep fry in hot oil carefully. stir occasionally, until the batata vada turns golden and crisp.
- drain off over kitchen paper to remove excess oil. finally, enjoy batata vada with dry garlic chutney or as vada pav.
Aloo vada
#myrecipe
By Pooja Dalmia
Feb, 24th
580
Servings
5 persons
Cook Time
45 minutes
Ingredients
18
- 20
Ingredients
- 2 tsp oil
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 chilli ( finely chopped )
- 3 clove garlic ( finely chopped)
- few curry leaves ( chopped)
- ¼ tsp turmeric
- 3 potato / aloo ( boiled & mashed)
- ½ tsp salt
- 1 tsp lemon juice
- 2 tbsp coriander ( finely chopped)
- for besan batter: ▢2 cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powd
- pinch hing / asafoetida
- ½ tsp salt
- ¾ cup water
- ¼ tsp baking soda
- oil (for frying)
