Batatawada

Ingredients : 

 

2 Cups besan 3/4 lb Potatoes 2 tbsp Grated coconut 4 Onions, chopped finely 4 Green chillies 4 Cloves garlic Sugar to taste Juice of one lime A few sprigs coriander leaves, chopped 1 tsp Mustard seeds A small piece ginger 1 tsp Turmeric powder 1/2 tsp Red chilli powder 1 tsp Cumin seeds A pinch of baking soda Oil for deep frying Water as required Salt to taste

Method :

	Cook potatoes into the Pressure cooker until soft.
	Peel and mash them, keep aside.
	Grind green chillies, garlic and ginger together to make a fine paste.
	Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
	Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
	Remove it from the heat and add it to the potato mixture.
	Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
	Add a tsp of hot oil to the batter.
	Make small balls from the potato mixture.
	Dip each ball in the batter and deep fry until golden brown.
	Serve hot batata vada with chutney or tomato sauce.

Related tips :

Bajri Wada

Ingredients : 

 
 500 grams Bajiri, 100 grams Wheat
 200 grams Jowar, 100 Tuvar Dal.
 100 grams Urad Dal, 100 grams Chana Dal.
 100 grams Rice – Mix the above ingredients and grind coarse, like Sooji.

Method :

Take some part of the above atta and soak it and cold water adding 2 tablespoons of curds. The mixture should be firm.

Allow it to set for 6 to 8 hours.

Before making the Wada put the masals as follows, Salt, chili, ginger paste, turmeric powder, chilli powder, asafetida, jaggery, lime juice or citric acid or curds and mix well. You may also add methi leaves if desired.

Take a wet cloth. Take small portions of the dough and beat it with fingers into small puris 2” diameter size.

Put some oil in a kadai. Heat it slowly slide the wada into the kadai and deep fry the wada turning it upside down. Fry them till golden and remove serve with chutney.

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