Batata Vada

Ingredients(for 2 medium vadas (about 100g each))

• 2 medium Potatoes (boiled and mashed (about 250g))
• 3/4 cup Besan (gram flour) (for batter)
• 1 Green chili (finely chopped)
• 1 inch Ginger (grated)
• 2 Garlic cloves (crushed)
• 1/2 tsp Mustard seeds
• 6-8 Curry leaves (fresh)
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• a pinch Asafoetida (hing) - optional
• to taste Salt
• 2 tsp + for greasing Oil (use minimal for tempering and baking/air-frying)
• 2 tbsp Coriander leaves (finely chopped)

Instructions

1. 1

   Prepare the potato filling: Heat 2 tsp oil in a pan. Add mustard seeds, let them splutter. Add curry leaves, green chili, ginger, garlic, and sauté for a minute. Add turmeric, red chili powder, and hing. Mix in the mashed potatoes and salt. Cook for 2-3 minutes, then add chopped coriander. Cool and divide into 6-8 equal balls.

   8 minutes

   Mash potatoes well to avoid lumps in the filling.

2. 2

   Make the besan batter: In a bowl, mix besan, salt, a pinch of turmeric, and water gradually to make a smooth, thick batter. Whisk until lump-free.

   3 minutes

   The batter should coat the back of a spoon but not be too runny.

3. 3

   Preheat your oven to 200°C (390°F) or set air fryer to 200°C. Line a baking tray with parchment or grease lightly.

   2 minutes

   Preheating ensures even cooking and crispier vadas.

4. 4

   Dip each potato ball into the besan batter, ensuring it is evenly coated.

   2 minutes

   Use a fork or spoon to coat without getting messy hands.