Batata Vada | Goan Street Food | Aloo Bonda
Allergy Info: None that I know of
Yield: 16 3-bite-sized vadas
Ingredients for making Batata Vada:
For the Batter:
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Besan - 1 & 1/4th cup
Rice flour - 1 tbsp, optional
Hing - a pinch
Jeera - 1 tspn
Red Chilli Powder & Turmeric powder - 1/4th tspn each
Salt - to taste
Water - As needed
Potato Mixture:
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Boiled Potatoes - 5, mashed or cut into small pieces
Salt - to taste
Prepared Tadka
Cilantro - a handful
For the Tadka:
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Oil - 2 tspns
Hing - a pinch
Mustard & Cumin seeds - 1 tspn each
Curry leaves - 10, Optional
Crushed Ginger & Garlic - About 2 tspns
Green Chillies - 1 tspn or to taste
Turmeric powder - 1/2 tspn
Oil for deep frying - About 1.5 cups
Method:
1) Prepare a thick batter using the ingredients listed under 'For the Batter' and set it aside.
2) Prepare balls using the ingredients listed under 'Potato Mixture'.
3) Heat Oil over medium heat and deep fry each potato ball dipped in the prepared batter until golden brown and cooked on all sides.
4) Serve hot with tea. Leftovers may be refrigerated and subsequently heated in the oven at 350 deg F for about 5-6 minutes before serving again.
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