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Batata vada
Batata Vada is a Maharashtrian dish in which besan is used to dip potato.



 
       Ingredients How to?

    2 Cups besan
    3/4 lb Potatoes
    2 tbsp Grated coconut
    4 Onions, chopped finely
    4 Green chillies
    4 Cloves garlic
    Sugar to taste
    Juice of one lime
    A few sprigs coriander leaves, chopped
    1 tsp Mustard seeds
    A small piece ginger
    1 tsp Turmeric powder
    1/2 tsp Red chilli powder
    1 tsp Cumin seeds
    A pinch of baking soda
    Oil for deep frying
    Water as required
    Salt to taste
 
  • Cook potatoes into the Pressure cooker until soft.
  • Peel and mash them, keep aside.
  • Grind green chillies, garlic and ginger together to make a fine paste.
  • Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
  • Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
  • Remove it from the heat and add it to the potato mixture.
  • Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
  • Add a tsp of hot oil to the batter.
  • Make small balls from the potato mixture.
  • Dip each ball in the batter and deep fry until golden brown.
  • Serve hot batata vada with chutney or tomato sauce.

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