Ingredients

FOR BATTER

  • 1 cup Besan (gram flour)
  • 1 tsp Handi Salt
  • 3/4 tsp Handi Chili powder
  • 1/2 tsp Handi Turmeric
  • 1 cup Water
  • Pao (soft buns) – 6 nos Handi Kashmiri Chili Powder

FOR POTATO

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Heeng (asafoetida)
  • 2 no Green chilly chopped
  • handful Curry leaves chopped
  • (optional) – 2 tsp Ginger chopped
  • 1/2 tsp Handi Turmeric
  • 1 1/2 cup Boiled Potato diced
  • 3/4 tsp Handi Salt
  • For frying Oil

Method

Step 1

To make the batter combine all the dry ingredients and whisk it. Add water and make it into a thick pouring batter. For the potato mixture heat oil and add hing & mustard seeds, once it pops add chopped green chili and curry leaves.

Step 2

Add the ginger and garlic (optional) and sauce for 2 minutes. Now add turmeric and give a quick stir. Add boiled & roughly mashed potatoes along with salt and cook them for 3 minutes.

Step 3

Remove and let it cool completely. Now make round balls of the potato mixture and dip it in the batter and deep fry on medium hot oil. Once cooked remove and the vada is ready.

Step 4

To make garlic chutney heat a pan and add oil. Then add garlic cloves and lightly cook them and once they brown add peanuts and cook till lightly toasted followed by sesame and turn off the fire.

Step 5

Now add chili powder, coriander powder, salt and dried coconut. Mix and place them back on fire to stir fry them for 2 minutes. Remove and add this mixture into a blender and make a coarse powder. Garlic chutney is ready.

Step 6

Now add chili powder, coriander powder, salt and dried coconut. Mix and place them back on fire to stir fry them for 2 minutes. Remove and add this mixture into a blender and make a coarse powder. Garlic chutney is ready.