Back to 8 servings potato filling 2 lb starchy potatoes (such as Russet), boiled, peeled and mashed 2 tbsp neutral oil, for tempering 1 tsp mustard seeds 1 tsp cumin seeds 1 dried red chili, broken 1 pinch asafoetida (hing) 12 curry leaves 5 cloves garlic, minced 1 inch ginger, minced 2 green chilies, finely chopped 0.5 tsp ground turmeric 1 tsp salt, adjust to taste 2 tbsp fresh cilantro, chopped batter 2 cups besan (gram flour), sifted 2 tbsp rice flour 0.25 tsp ground turmeric 0.25 tsp ajwain (carom seeds) 1 pinch asafoetida (hing) 0.5 tsp salt 0.25 tsp baking soda water, as needed for a thick, flowing batter frying neutral oil, for deep frying, about 3/4 of a pan
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1 Step 1: Boil the potatoes whole until a fork passes through easily, then drain, cool completely, peel and mash until smooth.2 Step 2: Heat the 2 tablespoons of oil in a pan over medium heat, then add the mustard seeds, cumin, dried red chili, asafoetida and curry leaves and let them splutter.3 Step 3: Add the garlic, ginger and green chilies and saute over medium-low heat for about 2 minutes, then stir in the turmeric until fragrant.4 Step 4: Pour the tempering over the mashed potato, add the salt and cilantro, and mix thoroughly until evenly seasoned. Taste and adjust the salt.5 Step 5: Shape the potato mixture into 16 to 20 small balls, about the size of a lime, and set aside.6 Step 6: Whisk the besan, rice flour, turmeric, ajwain, asafoetida and salt together, then add water gradually until you have a smooth, thick but flowing batter with few lumps.7 Step 7: Just before frying, stir the baking soda into the batter.8 Step 8: Heat the oil for deep frying in a kadai or heavy pot over medium heat. Test it by dropping in a little batter: it is ready when the batter sizzles and rises steadily to the top without browning at once.9 Step 9: Dip each potato ball in the batter to coat it fully, lift it out and gently lower it into the oil, frying 3 to 4 at a time.10 Step 10: Fry on medium heat, turning occasionally with a slotted spoon, until the vada is golden brown and crisp all over, about 4 to 5 minutes.11 Step 11: Lift out with a slotted spoon, drain on paper towels, and keep the oil at medium between batches.getsaucepan.com/r/9aa37d06-a7eb-5bc9-b3cc-78369c0b9339
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