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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Batata Vada/ Uralakazangu Bonda

2 large potatoes, lightly mashed
1/4 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1 onion, finely chopped
2 green chillis, finely chopped
1/2 tsp ginger garlic paste
1/4 tsp turmeric pwd
1 tbsp lemon juice
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil

For batter:
1 cup besan/chickpea flour/senaga pindi
2 tbsps rice flour
salt to taste
1/2 tsp red chilli pwd
pinch of cooking soda
water as required

Heat oil in a vessel, add the mustard seed and allow them to splutter. Add the cumin seeds and let them brown lightly. Add green chillis, curry leaves and ginger-garlic paste and saute for a mt. Immediately add the onions and saute for 3 mts. Add the salt, turmeric pwd and combine. Add the mashed potatoes and combine and cook for a mt. Add coriander leaves and lemon juice and turn off heat. Cool and make small balls and keep aside. Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter. In a bowl, add the ingredients required for making the batter. Slowly add water and make a slightly thick, flowing batter. Dip the potato ball in the batter and coat it well and place in the hot oil. Cook on medium high flame till golden brown. Remove onto blotting paper. Serve hot with chutney OR serve in between bun as Vada Pav.

1 comment:

sreevasan-mottu said...

this is wonderful akka.. am gonna try this at home soon and will tell u how it was. u know we areinterested in cooking., and this is a good platform for us to scale our new skills.. thanks and best wishes.. continue posting..