RECIPES
Ingredients
* 3 potatoes
* 2-3 green chilies
* ½ cup onions
* 2-3 cloves of garlic
* ½ tbsp mustard seeds
* Salt to taste
* 5-6 curry leaves
* 1/8 tsp turmeric powder
* ½ to 1 tsp chili powder
* Juice of 1 lemon
Oil for frying
For Batter
*¾ cup besan
*2-3 tsp cornflour
* A pinch of salt
* A pinch of turmeric
* 1/8 tsp chili powder
Instructions
1. Boil potatoes and let them cool naturally, then mash them.
2. Heat oil in a frying pan, add garlic, and mustard seeds. Let the seeds crackle then add all the spices, chopped chilies, and curry leaves. Mix well and sauté for a minute.
3. Finally, add the onions, mix well and remove from heat. The heat in the pan will soften the onions.
4. Add mashed potatoes and lemon juice to the pan and mix until well combined.
5. Roll out 12-15 small balls from the mashed potatoes, set in the fridge for 10 minutes, or until needed. Keep in an airtight container if storing for many hours.
6. Mix all the ingredients for coating in a bowl and mix well.
7. Make a smooth batter of dropping consistency.
8. Carefully drop each ball into the batter and lift with a wooden spatula.
9. Fill a wok or pot with 2 inches of oil and heat it. Carefully slide each batata vada in hot oil. Do not move the ball for 10- 15 seconds. You may spoon hot oil over the vada for even cooking. When batata vada looks firm and cooked from bottom flip it to cook the other side.
10. Fry on medium-high heat until golden. Since the potatoes are already cooked so just need to cook it until filling is thoroughly heated and the coating is crispy.
11. Serve hot with your favourite dip
Ingredients
Bread Roll Filling
* 3 – 4 potato, boiled and peeled
* ½ Cup onion, fine chopped
* 1 green chilli, fine chopped
* 1teaspoon ginger & garlic paste
* 2 tablespoon fresh coriander, fine chopped
* Salt to taste
* 1 teaspoon red chilli powder
* ½ teaspoon Chaat Masala
Bread Roll Covering
* 6 white bread slices
* 2 Cup cooking oil for deep-frying
Instructions
1. Combine boiled potato, onion and other ingredients for the filling in a mixing bowl. Mash the potatoes and mix all the ingredients until no lumps remain in the filling mixture. Taste and adjust the seasoning accordingly. Set aside till required.
2. Take tap water in a shallow plate or bowl.
3. Remove the edges of the bread slices.
4. Now, take one bread slice, dip it in water for a second or just to moisten. Then, squeeze it nicely with the pressure of your palms.
5. Place a tablespoon of stuffing in the edge of the bread slice.
6. Carefully, roll the edge of the bread slice to the other end and gently seal the potato filling with the bread. Shape the cutlet into a cylindrical shape. Similarly, prepare rest of the potato rolls.
7. To fry the bread roll, heat oil in a frying pan. Test the temperature of the oil by dropping a small piece of bread. If it comes to the top oil is ready for frying the aloo roll.
8. Gently slide shaped bread roll from the edges into the frying pan. Fry over medium heat till crisp and golden. Transfer to a plate lined with a paper towel.
9. Serve bread roll piping hot with chutney or ketchup.