Vada Pao with Potatoes
Ingredients:
- 600 grams Idaho® Russet potatoes, boiled
- 10 grams green chili
- 10 grams garlic
- 5 grams curry leaves
- 3 grabs hing (asafoetida)
- 5 grams dried red chili
- 5 grams turmeric
- 10 grams coriander, chopped
- 25 milliliters oil
- 250 grams chickpea flour
- 5 grams turmeric powder
- Salt, to taste
- Water
- Oil, for frying
Directions:
Steps for Potato Mixture
- Make paste of green chili and garlic
- Heat oil, add curry leaves let it crackle, then add dried red chili, Hing and a little water.
- Add in ginger and green chili paste and sauté well.
- Add in turmeric and salt. Sauté mixture well and take it off the flame.
- Mash the boiled potato and add in the cooked moisture along with chopped cilantro. Mix well and form 75-gram balls.
Steps for Batter
- Mix all the ingredients and make a batter.
- Heat oil for frying 350°F.
- Dip the potato balls in batter and deep fry until crust is cooked.
- Serve hot with mint chutney.
