Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 300grams potatoes, peeled, chopped
- 10 curry leaves
- 2teaspoons garlic and ginger paste
- 1teaspoons mustard seeds
- 2teaspoons chilli powder, divided
- 2 medium green chillies, diced
- 3tablespoons coriander, fresh, chopped, divided
- 1teaspoons turmeric powder, divided
- 120grams chickpea flour
- 4 burger buns, sliced in half
- 30grams mint and coriander chutney
- 1L canola oil, save 1 tbs for later, for deep frying
Description
These deep fried potato balls (vada) have plenty of fiery chilli, serve in a bun (pav) with chutney on top.
Method
Step 1 of 5
Place the potatoes in a large pan of boiling water and cook for 12-15 minutes, until very soft, and drain well. Tip back into the pan and mash.
Step 2 of 5
Heat a tablespoon of oil in a large pan on medium high heat and heat the mustard seeds until they begin to pop. Add the curry leaves, chillis, ginger and garlic paste, half of the chilli powder and half of the turmeric and cook for 1 minute. Add the mashed potatoes, mix well to coat with the spices and cook for 1-2 minutes. Stir in chopped coriander and remove from the heat.
Step 3 of 5
Let the potato mix cool. Shape into large balls with your hands and set aside. Whisk the chickpea flour and remaining chilli powder and turmeric together in a large bowl. Whisk in enough water to make a thick and smooth batter.
Step 4 of 5
Heat oil in a large, deep pan. Dip each potato ball in batter and drop into the oil, working in batches. Deep fry for 3-4 minutes until crisp and golden. Drain the vada on kitchen paper.
Step 5 of 5
Serve the vada in burger buns with mint and coriander chutney on top.
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