Batata Wadas are among the most popular street food of India. made with potatoes and spices my version is ideal for festive and religious occasions when onion and garlic is absent from menus. I use a dark Khandeshi masala to bring zing to this recipe.
You will find it here http://www.taradeshpande.in/khandeshi-kala-masala/
MAKES 8
1/2 KG BROWN COOKING POTATOES STEAMED AND PEELED
1.5 TBSP KHANDESHI KAALA MASALA (readymade or home made) OR USE A GOOD GARAM MASALA
JUICE OF HALF A LIME
2 TBSP FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)
FOR TEMPERING-
1 TEASPOON BLACK MUSTARD SEEDS
PINCH ASAFETIDA
2 TBSP VEGETABLE OIL
2-3 INDIAN GREEN CHILLIES FINELY CHOPPED (OR TO TASTE)
FOR BATTER-
1.5 CUPS BESAN OR CHICKPEA FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON TURMERIC POWDER
WATER
VEGETABLE OIL FOR FRYING
METHOD
PLACE THE PEELED POTATOES IN A MIXING BOWL. ALLOW THEM TO COOL.
HEAT OIL IN A SMALL SKILLET OR TEMPERING SPOON ON HIGH HEAT. ADD THE MUSTARD SEEDS AND COOK 1 MINUTE. ADD ASAFETIDA AND GREEN CHILLIES AND TURN OFF FLAME. POUR OVER THE POTATOES.
STIR WITH A SPOON. ADD ALL REMAINING INGREDIENTS AND MASH COARSELY.
ADD SALT TO TASTE. ADD MORE MASALA TO SUT YOUR PALATE. DIVIDE THE POTATOES INTO 8-19 BALLS.
STIR TOGETHER INGREDIENTS FOR THE BATTER AND ADD WATER ABOUT 3/4 CUP TO FORM A THICK BATTER THAT YOU CAN DIP THE POTATOE BALLS INTO.
HEAT 3 INCHE SOF OIL IN A MEDIUM SIZE KADAI OR WOK ON HIGH HEAT. WHEN OIL IS HOT BUT NOT SMOKING REDUCE TO MEDIUM FLAME. DIP POTATO BALLS IN THE BATTER SO AS TO COVER THE BALL COMPLETELY. RELEASE INTO HOT OIL USING A SLOTTED SPOON. DO UP TO 3 AT A TIME. FRY UNTIL GOLDEN ON ALL SIDES. DRAIN AND SERVE WARM WITH A CHUTNEY OF YOUR CHOICE SUCH AS KARWARI CHUTNEY OR A AMBADA CHUTNEY.
http://www.taradeshpande.in/ambada-and-cocon…-coconut-chutney/
http://www.taradeshpande.in/karwari-red-chut…h-chopped-onions/
http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney/