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Saturday, February 12, 2011

Batata Vada

Hello friends and Readers

This Entry came from non-blogger ANUPAMA ,NJ,USA  working as Software eng sent to my event A-APPETIZERS,she made a wounderful and delicious Batata vada with amazing photographsv. I appreciate her effort to my event.
Thank you very much anu.

Batata Vada(Makes 12)


For the filling -

Potatoes – 3 medium sized (boiled and mashed coarsely)
Onion – 1 small diced
Ginger garlic paste – ¼ teaspoon
Turmeric – 1/8 teaspoon
Chili powder – ¼ teaspoon (adjust to your preference)
Coriander powder – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Salt – to taste
Oil – 1 teaspoon
Cashew nuts – broken pieces, 1 teaspoon (optional)
Cilantro – few sprigs

For the batter

Besan (chickpea flour) – 1 cup
Rice flour – 2 tablespoons
Salt – to taste
Oil - for deep frying



Heat a tablespoon of oil in a kadai. Once the oil is hot, add cumin seeds. Let the seeds splutter. Now, add diced onion, fry until the pieces are soft. Add ginger garlic paste and fry for a minute. Now, add coarsely mashed potatoes, add all the spice powders, salt and mix well. Turn off the heat, add cilantro and cashew nuts. Cool the mixture. Divide into 12 equally sized balls.


In a bowl, combine chickpea flour, rice flour and salt. Add enough water gradually to make a thick batter (of a thick dosa batter consistency).

Put it all together.In kadai, heat enough oil for deep frying. Once the oil is hot, take each ball of the filling, dip it in the batter and carefully drop it in the hot oil.

You might have to do it in couple of batches depending on the size of your kadai.

Once they are done, remove them from the oil with a slotted spoon and put on couple of layers of absorbent kitchen towel.

Enjoy with a little ketchup (as we did today) or cilantro-mint chutney along with family and/or friends. Have lots of fun!!!!

Thank you very much dear for the lovely entry for the event


Shanavi said...

I love these cuties..

Priya said...

My fav anytime..

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