Vegan India: Batata Vada

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes provide more vitamins and minerals.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor and health benefits.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and easier to find.

Boil 1 kilo of cubed potatoes until not fully cooked, then drain.

Chop 2 onions and set aside.

In a pan, heat oil and add 5 teaspoons of green chilies, adjusting for heat preference.

Add 2 large teaspoons of chopped garlic and 1 large teaspoon of chopped ginger to the pan.

Add 7 ripped curry leaves to the mixture.

Stir in 2 teaspoons of whole cumin seeds and 2 teaspoons of black mustard seeds.

Add 2 teaspoons of turmeric to the potatoes and mix well.

Add 1 teaspoon of salt to the potato mixture and combine.

Once the onions are caramelized, mix them with the spices and herbs in the pan.

Add the boiled potatoes to the pan and mix everything together.

Add 1 cup of chopped coriander to the mixture and turn off the heat.

Allow the mixture to cool before handling.

Form small balls from the cooled potato mixture, squeezing them gently.

In a separate bowl, prepare the batter with 500 grams of chickpea flour, 1 tablespoon of rice flour, 1/2 teaspoon of turmeric, 1/2 teaspoon of baking soda, and 1 teaspoon of ground cumin.

Gradually add water to the batter until it reaches a texture similar to sweet potato soup.

Heat oil in a deep pan, filling it with about three-quarters of a bottle.

To check if the oil is ready, drop a small amount of batter into the oil; if it floats, the oil is hot enough.

Using a spoon, carefully drop the potato balls into the hot oil to fry them until golden brown.

Remove the fried balls from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens