Ingredients

The following ingredients have 10 Servings
  • 4  potatoes ((boiled, peeled and mashed))
  • ¼ tsp asafetida ((hing))
  • 1/4 tsp turmeric
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste ((crush green chilies in mortar and pestle))
  • 2 tsp vegetable oil
  • Salt to taste
  • 1 tbsp lemon juice
  • 3/4 cup chickpea flour ((sifted to remove any lumps))
  • 1/2 tsp red chilli powder ((like paprika or cayenne))
  • 1/4 tsp turmeric
  • Salt to taste
  • ¼ tsp baking soda
  • Vegetable oil for deep frying the vadas

Instruction

  • Heat the oil and add the turmeric and the asafetida.
  • Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
  • Allow the mixture to cool before you handle it.
  • Mix the chickpea flour with red chili powder, turmeric, baking soda and salt. Add enough water to make a fairly thick batter, about the consistency of pancake batter.
  • Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
  • Fry the vadas on all sides until they turn reddish-brown. Don't overcrowd the pan. Remove to paper towels and drain.