Monday, September 7, 2009

Potato Wada (Batata Wada)

Potato wada, commonly known as batata wada is my all time favourite snack. Whenever potato bhaji is left over, we use to add ginger-garlic-chilly paste to it and make batata wadas out of the leftover bhaji. There are many ways to prepare it. In North, people add saunf to it, while in some southern parts Urad Dal or Onion are added while making the filling of wadas.

We too make it in a slightly different manner. First we prepare dry potato bhaji and add spices to make it more tasty for wadas. Here is the recipe.


For filling
6-7 Boiled potatoes
2-3 Tspns ginger garlic paste
1-2 Tspns crushed green chilles paste
1 Tspn lemon juice
1/2 Cup finely chopped corriander
1-2 Table spoons oil
Mustard seeds
Asafoetida (hing)
Turmeric powder
Curry leaves
Sugar (optional)
For Batter
1 cup Gram flour (besan)
1/4 Tspn chilli powder
Asafoetida (hing)
Turmeric powder
1 Tablespoon oil
A pinch of soda (optional)
Preparation :
For filling
Peel the potatoes and cut it into small pieces to make dry potato sabzi.
Take a Kadai and heat oil. Add mustard seeds, asafoetida, curry leaves and turmeric powder to the hot oil
Now add chopped potatoes and cook it for 5-10 minutes.(As we fry for dry potato sabzi)
Now add salt, finely chopped corriander and let the mixture cool for 10 minutes.
After 10 minutes apply green chilly paste and ginger garlic paste to the potato mixture.
Also add lemon juice and sugar and adjust the spice / salt as required.
After the mixture is ready, make small lemon sized balls and keep it aside.

For Batter
Take besan in a bowl.
Add chilly powder, asafoetida, turmeric powder, soda and salt to the besan.
Now add water to it to make medium consistent batter.
At the end, add 1-2 teaspoons of hot oil to the batter (Mohan)

Now heat oil in a kadai.
Dip the potato balls in the batter and add it to the hot oil.
Deep fry till it gets golden brownish colour.
Serve it with spicy garlic chutney

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