Ingredients:

• For Vadas:
• 3 large potatoes, boiled, peeled and mashed coarsely
• 1 onion, finely chopped
• 1 tbsp coriander finely chopped
• 1.5 tsp green chillies, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, crushed
• 1/2 tbsp Mint leaves, finely chopped
• 1/2 tbsp Lemon juice
• 2 tbsp oil
• 2 pinches Asafoetida
• 1/2 tsp each cumin and Mustard Seeds
• 1/2 tsp Turmeric
• salt to taste
• oil to deep fry
• For Batter:
• 1 cup gram flour
• 1/4 cup Rice flour
• 1/4 tsp Turmeric powder
• 2 pinches soda bicarb
• 1 tbsp hot oil
• salt to taste
• water – as needed
• Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Method:

1. Heat oil (2 tbsp), add seeds to splutter. Add ginger, garlic, asafoetida, mint and stir.
2. Add onion, fry till light pink.
3. Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.
4. Cool a little. Make ping-pong sized balls. Keep aside. Heat oil for frying.
5. Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required. Fry 5-6 in a batch. Drain.
6. Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce.

Recipe courtesy of Saroj Kering