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Potato Vada recipe

3/4 lb.

2 cups bengal gram flour
4 green chillies
A small piece ginger
3 cloves garlic
3 onions, chopped finely
2 tbsp grated coconut
Sugar to taste
Juice of one lime
A few sprigs coriander leaves, chopped
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
Salt to taste
a pinch of baking soda
Oil for deep frying
Pressure cook the potatoes till soft.

Peel and mash.

Set aside.

Blend together the green chillies, garlic and ginger to a fine paste.

Mix together the potato, onions, ginger/garlic/chilli paste, coriander leaves, sugar, lime juiceand salt to taste.

Heat a little oil and add the mustard seeds andcurry leaves.

When the mustard crackles, remove from heat and add to the potato mixture.

Mix well.

Make a smooth batter with the bengal gram flour,salt to taste, cumin seeds,red chilli powder and turmeric powder.

Add a teaspoon of hot oil when making the batter.

Let the batter remain thick.

Divide the potato mixture into equal sizedportions, the size of a lemon.

Dip each ball in the batter and deep fry tillgolden brown in color.

Serve hot with chutney/ketchup.



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