Aloo Vada

Ingredients

• 10 Potatoes: 🥔 medium-sized, boiled, peeled, and mashed
• 1 -inch ginger grated
• 2-3 green chillies finely chopped to
• 10 Garlic cloves finely chopped
• 1/2 Tablespoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• Salt as per taste
• fresh coriander leaves finely chopped
• 1 cup gram flour (besan) and 2 tbsp rice flour (for extra crispiness)
• Salt as per taste
• 1/2 tablespoon Red chilli powder
• 3/4 glass water to make a thick, smooth, flowing batter
• Oil for frying

Steps

1. For the potato stuffing, begin by washing the potatoes.
2. Put potatoes in a pressure cooker with salt and turmeric powder.
3. Boil until tender but not slushy, then peel and roughly mash.
4. The potato filling uses 1-inch grated ginger, 2-3 finely chopped green chillies, 10 finely chopped garlic cloves, 1/2 Tablespoon red chilli powder, 1/2 teaspoon turmeric powder, salt to taste and finely chopped fresh coriander leaves.
5. Mix everything well. Once cool, divide into small lemon-sized balls.
6. For the batter, put 1 cup gram flour and 2 tbsp rice flour in a bowl for extra crispiness, with salt to taste, 1/2 tablespoon red chilli powder and 3/4 glass water to make a thick, smooth, flowing batter.
7. Heat enough oil in a deep kadai over medium heat. Dip each potato ball into batter to coat uniformly, then gently lower into the hot oil. Fry in batches until golden brown and crisp on every side, about 4-6 minutes.
8. The hot aloo vada are ready to enjoy with fried green chillies, chutney and hot coffee or chai.