Crispy Potato Fritters with Spicy Filling

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup (120g) chickpea flour (besan) 1 cup (120g) chickpea flour (besan)
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing) A pinch of asafoetida (hing)
• A handful of fresh coriander leaves, chopped A handful of fresh coriander leaves, chopped
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat 2 tablespoons of oil in a pan and add cumin seeds and mustard seeds. Once they splutter, add asafoetida, chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.
2. 2.
   Add turmeric powder, red chili powder, and salt. Mix well.
3. 3.
   Add the mashed potatoes and chopped coriander leaves. Mix thoroughly and cook for 2-3 minutes. Remove from heat and let the mixture cool.
4. 4.
   In a separate bowl, combine chickpea flour, rice flour, a pinch of salt, and enough water to make a thick batter.
5. 5.
   Take a small portion of the potato mixture and shape it into a ball. Dip the ball into the batter, ensuring it is coated evenly.
6. 6.
   Heat oil in a deep pan or kadai. Gently drop the coated potato balls into the hot oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the Batata Vada from the oil and place them on a paper towel to drain excess oil.
8. 8.
   Serve hot with chutney or as a filling in a bread roll.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable. This will result in a smoother texture for the filling.
• Chickpea flour — Sift the chickpea flour before using it to ensure there are no lumps in the batter, resulting in a smoother coating for the Batata Vada.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garam masala to the potato mixture.
• To make the Batata Vada even more crispy, add a tablespoon of rice flour to the chickpea flour batter.
• If you prefer a milder taste, reduce the amount of green chilies used in the filling.

Serving advice

Serve the Batata Vada hot with mint chutney, tamarind chutney, or tomato ketchup. They can be enjoyed as a standalone snack or as a filling in a bread roll.

Presentation advice

Arrange the Batata Vada on a serving platter, garnish with fresh coriander leaves, and serve with a side of chutney. For an appealing presentation, you can also serve them in individual serving bowls or on skewers.