Batata vada recipe – a great gluten free recipe for fried potato balls in batter.
Ingredients
For balls:
- 3 medium potatoes (boiled, peeled, mashed)
- 1 tablespoon oil
- 1/2 teaspoon black mustard seeds
- 5 curry leaves
- 1/4 teaspoon turmeric
- 1 tablespoon chopped ginger
- 1 chopped green chili (add to taste)
- 2 tablespoon chopped cilantro
- 1/2 teaspoon salt (or to taste)
For batter:
- 1/2 cup chickpea flour
- 1 tablespoon rice flour
- 1 tablespoon chopped cilantro
- A pinch of Asafoetida
- 1/4 teaspoon baking powder (gluten free)
- 1/4 teaspoon red pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 cup water
- oil for deep frying
Method
Balls:
Heat the oil in a frying pan over medium heat. Add the mustard seeds, when they crackle, add the curry leaves, potatoes, ginger, green chilies, turmeric and salt. Fry, stirring, for about 3 minutes. Add the cilantro and mix well. Cool. Form small balls.
Batter:
Mix the dry ingredients, add water and mix well. The dough should be thick (as for fritters). Аdd the cilantro and stir.
Heat the oil for deep frying (about 5 cm oil) over medium heat. Dip each ball into batter with a fork and gently drop into the oil. Fry until golden brown. Drain the potato balls onto paper towels.
Print your recipe for yummy-book (click to enlarge):
