Ingredients
4 medium sized Potatoes
1 cup besan (bengal gram flour)
1/4 teaspoon baking soda
1/2 teaspoon red chilli powder
Few curry leaves
8 cloves of garlic
1 small piece ginger
6 green chillies
3/4 teaspoon mustard seeds
1/2 teaspoon turmeric powder
Fresh coriander leaves, finely chopped
Salt to taste
Oil for frying
Instructions
1. Mash the boiled potatoes in a big bowl and keep aside. Pound the green chillies, curry leaves, ginger and garlic using a mortar and pestle. You can even use chopper for chopping them.
2. Heat 2 tablespoon of oil in a saucepan and add mustard seeds. Allow the seeds to pop up and then throw curry leaves and prepared pounded mixture in it. Mix in constantly on medium flame to prevent from burning. Add turmeric powder and mix the tempered hot spices into mashed potatoes. Add salt to taste along with handful chopper coriander leaves.
3. Use spoon for mixing it, if the mixture is very hot. Later mix with your hands. Take some oil in your palms and make small equal sized balls. Keep the balls aside till you prepare the batter or coating of vadas.
4. Combine the besan, salt, baking soda and red chilli powder in a big bowl. Gradually add water and make a batter of average consistency. Make sure batter should not be too thick or too thin for making vadas. (Tip: Use the chopper for mixing gram flour (besan), this will mix flour properly and will give you good consistency).
5. Heat good amount of oil in a frying pan, dip 2 vadas at a time in prepared besan batter and deep fry in medium hot oil, till golden brown. Make sure oil is not too hot otherwise Vada will become brown.
6.Serve immediately with fried salted green chillies and dry garlic chutney.