Aloo Vadas (spicy potatoes coated in chickpea batter)

Recipe

Vada 

• 4 medium sized potatoes – boiled and mashed by hands
• 1/2 cup peas – boiled
• 1/2 tsp Asafoetida
• 1/2 tsp Turmeric
• 2-3 Garlic cloves – roughly chopped (i like a prominent garlic flavour in these vadas but you can tone it down it you like)
• 2 Green chillies – roughly chopped
• 1 inch ginger – roughly chopped
• 1 tsp Salt or to taste
• 2 tablespoons chopped Coriander
• 1 tsp Lemon juice
• 1 tsp oil for tempering

Batter

• 1 cup chickpea flour
• 1/2 tsp Salt
• 1/2 turmeric
• 1/2 tsp red chili powder
• 1/2 tsp soda bi carb – This makes the batter light, fluffy and when the potato balls are coated with this batter, it will not make the vadas hard
• 1/2 cup water – The batter has to be thick
• 2 tsp hot oil
• Oil for roasting

Utensils

• An Appe / Aebleskiver pan

Method

For the Potato filling,

1. Take a Pan. Add in Oil and bring to heat. Next add in asafoetida and turmeric.
2. Grind green chilies, garlic and ginger into a smooth paste and add into the pan.
3. Next, add in the mashed potatoes, boiled peas, salt and mix well so that all the spices are well incorporated.
4. remove from pan and keep aside. To this, add in the chopped coriander, lemon juice and mix well.
5. Now with the help of a masher, mash the filling to a semi-smooth consistency. The potato filling is ready

For Batter,

1. Take a mixing bowl and to it, add chickpea flour(sifted). Next add in salt, red chili powder, sod-bi-carb and turmeric and combine well.
2. Next, to it, slowly add in the water and mix thoroughly so that there are no lumps and a smooth batter is formed. The batter should not be too thin.

Preparing the Vadas

1. Divide the batter into 8 equal portions and form into balls.
2. Meanwhile, place the Appe / Aebleskiver pan on stove and bring to heat. Add a drop of oil in each cavity.
3. Once the balls are ready, dip them into the batter and make sure the balls are coated well throughout. With the help of a fork, remove the balls from the batter and put them into the pan cavities and roast till the vadas are crispy and golden in color.
4. Remove on a kitchen paper. Serve hot.