Easy Street-Style Batata VadaVeg

1

Grind the ginger, garlic, and green chilies together into a coarse paste.

1

Heat oil in a pan.

2

Add mustard seeds and wait for them to crackle.

3

Stir in the asafoetida and curry leaves.

4

Add the aromatic paste and sauté for about a minute.

5

Add the coarsely mashed potatoes, turmeric powder, salt, and plenty of fresh coriander leaves.

6

Mix thoroughly, then remove from the pan and let it cool completely.

1

In a mixing bowl, combine gram flour, cornflour, turmeric powder, red chili powder, asafoetida, and salt.

2

Gradually add water while whisking until you achieve a smooth, pouring consistency.

1

Form the cooled potato filling into small, 1.5-inch balls.

2

Just before frying, add two pinches of soda bicarbonate to the batter. Pour a small amount of hot oil over the soda to activate it, then mix well.

3

Dip the potato balls into the batter, coating them evenly.

4

Carefully drop them into hot oil and fry over a medium flame until they turn golden brown.

5

Remove the vadas and place them on a kitchen towel to drain excess oil.