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Batata Vada Aloo Vada Recipe by Tarla Dalal
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=AD58wgT5aZM
Batata Vada, a very famous gujarati snack recipe. • Recipe Link : http://www.tarladalal.com/Batata-Vada... • ------------------------------------------------------------------------------------------------ • Tarla Dalal's Social Media Links • Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com • Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 • Follow Tarla Dalal on Instagram | / tarladalal • Like Facebook | https://goo.gl/mdcqLb • Get fab food images on Pinterest | / tarladalal • Get Tarla Dalal IOS App | https://goo.gl/8jwErB • Get Tarla Dalal Android App | https://goo.gl/zxr56A • Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ • Twitter | / tarla_dalal • ---------------------------------------------------------------------------------------------------- • • Batata Vada • Batata vada is another gujarati dish that has broken all geographical and cultural barriers to become world-famous! nothing but crisp potato fritters encased in a gram flour batter, these are enjoyed occasionally by all… while some even go a step ahead and make it a part of their weekly or even daily routine! For such people who want to keep relishing batata vadas frequently, try cooking it on a tava instead of deep-frying without compromising on the taste. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes. • Makes 10 vadas. • 2 cups boiled, peeled and mashed potatoes • 1 tbsp oil • 2 tsp ginger-green chilli paste • ¼ tsp turmeric powder (haldi) • 1 tbsp chopped coriander (dhania) • 2 tsp lemon juice • 2 tsp sugar • Salt to taste • Oil for deep-frying • To be mixed together into a thin batter (using ¾ cup water) • 1 cup besan (Bengal gram flour) • ¼ tsp chilli powder • 1 tbsp oil • A pinch of asafoetida (hing) • A pinch soda bi-carb • Salt to taste • For serving • Green chutney • 1. Heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes. • 2. Remove from the flame, cool and divide the mixture into 10 equal portions. • 3. Roll out each portion into a round and keep aside. • 4. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. • 5. Drain on absorbent paper and serve hot with green chutney.
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