Nothing healthy about these, but they’re a favorite snack almost anywhere in India and certainly all over Maharastra.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BATATA WADA (Fried Potato balls) Serves 4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
8 medium sized boiled potatoes,
2 cups gram flour
1 small piece ginger,
5 cloves garlic
5 green chilies
1/2 cup coriander leaves, chopped
1 tea spoon turmeric powder,
A sprig of curry leaves,
1 teaspoon mustard seeds,
Oil as needed

PREPARATION
Put the potatoes into enough water to cover them and put to boil with 2 teaspoons salt.

Meanwhile grind the ginger, garlic and green chilies together into a paste.


Peel and mash the potatoes with a fork or your hands. Leave it rather chunky, don’t make it smooth as you would masked potatoes.

Add in the ginger-garlic-chili paste, the coriander leaves, and add a little more salt, but don’t forget you had already added salt to the boiling potatoes.

In a small frying pan, heat a tablespoons of oil and let the mustard seeds splutter in the hot oil. As the fragrance fills the air, add the turmeric powder and curry leaves. Pour this tempering on the potatoes and mix lightly.

Now make balls of potato mixture about the size of a small fist, flattening them slightly. Set aside.

Mix a very little salt into the flour with red chili and turmeric powder. Add water gradually as you stir making a smooth batter, neither too thick nor too thin.

Heat oil in a deep pan. As it heats drop a little batter into it, it must immediately turn solid. Now dipping each potato ball into the batter slip it gently into the hot oil. As they turn golden brown remove and drain on paper towels.

Potato wadas are usually served with garlic chutney and pav, – a non-sweet bread available in India, but any non-sweet bun will do.

More indian snacks

No related posts.