Batata Wada ( Aloo Bonda/Spicy Potato Dumplings) :
(All ingredients are underlined)
Filling: Take 5 big boiled potatoes and peel. Partly mash them into small pieces with hand (as in the picture below). Do not mash completely.
Get about 5" ginger, 5 big garlic cloves, 5-6 green chilies, and grind into a fine paste. In a pan, heat 2 tsp oil and add 1 tsp mustard seeds. After they splutter, add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1 tsp turmeric powder. Add 1 onion finely chopped, and the ginger-garlic-green chili paste. Stir fry till the onion becomes translucent. Turn off the gas and add the partly mashed potatoes. Add salt to taste and mix well. Make small 1" balls with the potato mixture.
For the batter : Take 3/4 cup fine gram flour (besan) and 1 tbsp coarsely ground gram flour (if this is not available, add 1 tbsp rice flour) in a bowl. Add salt to taste, and 1 tbsp hot oil. Add water slowly with one hand while simultaneously mixing and breaking all the lumps with the other hand. Make into a thick and smooth batter. The batter should be thick enough to nicely coat the dumplings all around, in the next step.
Frying : Heat oil in a pan for deep frying. Check the correctness of the oil temperature by adding a small drop of the batter in the oil. It should sizzle and float to the top but shouldn't turn brownish immediately. If it starts turning brown in a few seconds, then simmer. Dip one ball of the potato filling into the batter to coat it from all sides and deep fry on a medium flame to get a nice golden color. Remove on paper towel to drain excess oil. Repeat with all of the balls of the filling. Serve hot with sweet and sour Tamarind Chutney. It can also be eaten with a bun of bread as in Vada- Pav.
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