Prep time: 10 minutes
Cook time: 20 minutes
For how many people: 3 (10 sheep)
material:
3 medium potatoes, boiled 1/4 tsp mustard seeds (mustard seeds) a pinch of asafoetida 2 green chillies, chopped (or according to taste) 1/2 inch long ginger piece, 2 buds of chopped halasun, chopped, alternate 3-4 curry Leaves, finely chopped 1/3 cup finely chopped coriander leaves 1/4 tsp turmeric powder 1 teaspoon lemon juice or 1/2 teaspoon amchoor powder, optional 1/2 cup gram flour (gram flour) 1/3 cup water (or according to need ) One pinch of baking soda 2 tsp oil + frying Ianmk according to taste
Method:
Collect all the ingredients before making the dough. Grind green chillies, ginger and garlic in a mixer or grind it with a pestle. In a small saucepan, heat 2 teaspoons of oil on medium flame, knead the potatoes and sprinkle them with a big spoon. Insert the mustard When the mustard blooms, then put asafetida, curry leaves and green chili-ginger-garlic paste. Cook for a minute while running from the lemon. Pour turmeric powder and mix thoroughly. Close the gas and tempering on the mashed potatoes. Put chopped coriander, lemon juice and salt. Mix well and taste the mixture to taste. If necessary, add more lemon juice or salt. Divide it into 9-10 equal parts. If the mixture becomes sticky then make your hands smooth with oil and then make small balls from it. To make a solution for the wax - take gram flour, baking soda and salt in a large mouth bowl. About 1/3 cup) and make a smooth slurry running continuously with a spoon. The slurry should be slightly slender than the dose solution. If the slurry is too thin, then add 1-2 tsp gram flour and if the solution looks very thick then add some water and mix the mixture well. Heat the oil to fry on medium heat in a deep pan. When the oil becomes hot, then put each spoon in the solution and rotate it with a spoon or hand thoroughly in hot oil of wrapping. Put 3-4 balls (or more, according to the size of the pan) in an instant and fry them until golden brown. Put the fried brood over the paper napkin in a plate. The rest of the remaining are also similarly fried. Potato Vada is ready to serve. Serve hot with tea and green chutney / tomato ketchup. 