Ingredients

For Vada

2 medium onions, sliced

1 tbsp oil

1 tsp black mustard seeds

7-8 Curry leaves

¼ tsp Asafoetida

2 green chillies, chopped

¼ tsp Turmeric powder

Salt to taste

1 tbsp ginger garlic paste

3-4 medium potatoes, boiled

1 tsp sugar

1 tbsp coriander, chopped

Oil for deep frying

For Batter

1 ½ cup gram flour

1 tsp baking soda

Water as required

Salt to taste

¼ tsp Turmeric powder

Process

• Chop the onions, into thin slices.
• Heat oil in a pan, add mustard seeds and curry leaves. Cook till fragrant.
• Add asafoetida (hing) and mix well. Add the sliced onions and green chillies, saute till onion turns translucent.
• Add turmeric powder and salt, mix well and add little water, mix well.
• Add ginger garlic paste and mix well and cook for 3-4 minutes.
• Mash the potatoes with your hands and add into the pan.
• Add water and cook for 3-4 minutes. Add sugar and mix well till it combines and melts.
• Allow to cool down.
• Meanwhile, prepare the batter. Add gram flour, baking soda and water to a bowl and whisk well forming a thick lump free batter.
• Add salt and turmeric powder, whisk it in and set aside till in use.
• Add chopped coriander to the cooled down potato mixture.
• Make round balls of the prepared mixture and dip them into the prepared batter.
• Deep fry the vadas till golden and crisp.
• Drain on an absorbent paper.
• Serve them hot inside the pav along with some bukha chutney sprinkled on top and green chillies on side.