Ingredients:
For the vada filling
1 1/2 cups boiled and mashed Potatoes
2 tbsp Green chilli-ginger-garlic paste.
1 tsp Mustard seeds
1/2 tsp Methi seeds.
1/4 tsp Asafoetida
6 to 8 kadi patta finely chopped
1/2 tsp Haldi powder
2 tbsp chopped Corriander leaves.
2 tbsp oil
For the outer covering
2 cup Besan (Bengal gram flour)
1/4 tsp Haldi powder
a pinch of Fruit salt
1/2 tsp Dhana jeera powder
salt to taste
oil for deep-frying
2 tbsp Mint chutney.
2 tbsp Khajur imli chutney.
Method:
For the vada fillling :
Finely chop boiled and peeled potatoes,keep aside.
Heat the oil and add the mustard seeds,methi seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add green chilli,ginger and garlic paste,sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.Add chopped corriander leaves,mix well.
Remove from the fire and cool.
Divide into 8 equal portions. Shape into rounds.
For the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well .
Deep fry in hot oil, till golden brown on both the sides
Drain on absorbent paper.
Serve immediately with mint and khajur imli chutney.
Happy Cooking!!!
Sameera.
PleasE give recipe for chutney which is serve with vada in this pic.. It’s looks soo temping☺️
Dear Nitu,
https://udarbharna.wordpress.com/2013/03/28/khajur-imli-chutney/….that’s the link for khajur Imli chutney. …do try and let me know how it was….
Happy Cooking !!!
Sameera