Preparation Time : 15 mins | Cooking Time : 30 Mins |Makes: 25
For potato filling
Red chili powder 1 tsp
Salt as needed
Garlic 2 pods
Coriander leaves few
Mint leaves few
For the batter
Besan flour | Kadalai maavu 1/2 cup
Ajwain seeds | Omam 1/4 tsp
Red chili powder 1/2 tsp
Salt as needed
Hot oil 1/2 tsp
Baking soda a pinch (optional)
Oil for deep frying
Maida| all purpose flour 2 tblsp
- For the potato filling, boil the potatoes and mash it nicely and keep this in a wide bowl. Add finely chopped onions, garlic , coriander leaves and mint leaves to this. Add red chili powder and salt. Mix this well.
- Make this into equal sized balls and keep it aside. You can cover it and keep it in the refrigerator too.
- Mix the batter just before making the vadas.
- Mix the besan, ajwain, salt, hot oil and baking soda(if adding) and add water little by little to make it a idli batter consistency.
- Keep the oil for frying. Let it be hot. In a plate keep the maida flour. Roll the potato balls in the flour. This is done to keep the bondas firm even after it is cool.
- Dip this in the batter and put the dipped potato balls in hot oil and keep the flame medium.
- Fry this till golden brown and take it out from oil. Drain excess oil in the kitchen towel.
- Super hot and tasty batata vada are ready to serve. Serve with Green chutney.
- The filling can be made with left over potato curry.
- Adding mint leaves gives a fantastic aroma to the vadas, so don't skip it.
- Adding hot oil gives crispiness to the outer cover . You can add ghee too instead of that.
- Ajwin gives a fantastic aroma to the bondas and also aids in digestion. So do not skip it.
- You can keep it between a pav bun and have it as vada pav too.