(Serves : 4)
6-8 medium sized boiled potatoes
2 cups gram flour (besan)
oil for frying
pav - If pavs are not
available, you can use any other bun. Choose the ones which do not taste sweet.
Tip: Instead of adding whole curry leaves,
you can grind them along with the ginger- garlic paste to bring out their
Grind ginger, garlic and green
chilies together into a paste.
Peel and mash potatoes with a
potato masher (or simply use hands). Do not mash completely. Let some small
Add ginger, garlic and green chili
paste, coriander leaves, and salt to the potatoes.
Then take 2
teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric
powder and curry leaves.
Pour this tempering
on the mashed potatoes and mix gently.
Make small balls of mashed potato
mixture. (You can flatten the balls if you like)
salt, turmeric powder and chili powder to the gram flour. Add water gradually
and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter
should not be too watery or too thick. If lifted by a spatula, it should flow
in a ribbon like consistency.
Heat some oil in a
pan. To check if oil is properly heated, drop some batter in the oil. If the
batter immediately turns soild and float on the surface of the oil, the oil is
ready. Also make sure that the oil is not too hot. Otherwise, the vadas become
dark from the outside before they are actually done from the inside.
Now dip each ball
in the batter, letting the excess batter drip off and slowly add to the hot
oil. Do not overcrowd the pan, else the temperature of the oil reduces which in
turn slows down the frying process. Like this, deep fry all the vadas until
golden. Remove on a paper towel and drain. Batata Vadas are ready.
Now for Vada
Pav, split Pav keeping the base intact & spread
garlic chutney or
green chutney on the inner surfaces of it. Place the vada in
it. Serve hot.