There are many ways of making the popular batata vada (batata-potato, vada-a kind of deep fried snack). I had posted a recipe for it few days ago. I promised to post my Aayi’s version, but somehow never got to post it. I tried it again last week, so here it is now.
In this recipe, apart from potato, all other ingredients are used raw. So it has completely different taste. Aayi usually makes it for evening snacks and serves with coconut chutney. While growing up, my brother and I used to love this dish. I still remember those days, during power cuts – since my native is a small village, we have 8+ hrs of power cuts most of the time :(, she used to serve these hot vadas with ketchup and we used to throw a big tantrum. I wish we had some sense in our minds at that time.
Well, I am very careful, I never make chutney and have told my husband that these vadas are always served with ketchup. When my brother is with us, he catches me when I try to act smart :).
1 cup boiled, peeled and mashed potatoes
1/3 cup finely chopped onion
1/2 tea spn finely chopped green chilies
1 tea spn chopped and crushed garlic(do not use ready made)
2-3 strands coriander leaves
1-2 tbl spn fresh/frozen coconut
1 cup(approx) besan(gram flour)
1/2 tea spn chili powder
Mix besan, chili powder, salt with water. The batter should be quite thick so that when the vadas are dipped into it, they get a thick coating of batter. Keep aside.
In a separate bowl, mix potato, onion, garlic, green chilies, coconut, coriander leaves and salt. Make small balls of the mixture.
Heat oil for deep frying. Dip the potato balls in the batter and deep fry in oil.
Preparation time : 15mins
Serves : 2-3
PS: Usually if the shape is round, it is called ‘batata? bonda‘ and if it is slightly pressed, it is called ‘batata vada‘. So technically, the one in the above picture should be called batata bonda. Since I didn’t want to confuse the food newbies, I thought of going with the name batata vada, which is more popular.