Photograph of the finished Batata vada

India · Viên khoai tây nhúng bột chiên

Batata vada

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.4 kg
  • Photograph of Besan chickpea flour Besan chickpea flour 520 g
  • Photograph of Mustard seeds Mustard seeds 24 g
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ginger Ginger 100 g
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Edible flowers Edible flowers 12 g
  • Photograph of Bread Bread 4 loaves

Method

  1. 1 Boil the potatoes, then mash them and mix with ginger, crushed green chilies, and turmeric.
  2. 2 Sauté mustard seeds and curry leaves in oil, then pour into mashed potatoes.
  3. 3 To make the filling fragrant, add the mustard seeds separately and then mix them in; sprinkling plain flour will result in a bland filling.
  4. 4 Shape into balls and refrigerate for 15 minutes to firm them up.
  5. 5 Mix besan flour with turmeric and asafoetida until a thick paste adheres to the spoon.
  6. 6 Dip the meatballs in the batter, then deep-fry at 175 degrees for 4 minutes, and serve in a sandwich.

With an appliance

  • Air fryer 40 min

    Replace step 6: spray oil evenly, then set the air fryer to 195 degrees for 13 minutes, shaking the basket at minute 8.

Start cooking