Potato Vada, by Jesintha Roberts

Potato Vada, by Jesintha Roberts



For the masala stuffing:

  • 4 medium potatoes, boiled and mashed
  • 1 cup fresh coriander leaves, chopped
  • 4-6 garlic cloves
  • 3 green chillies
  • ½ inch ginger piece
  • 1 tsp mustard seeds
  • ½ tsp asafoetida curry leaves (4-6)
  • ½ tsp turmeric powder
  • Salt to taste

For the batter:

  • 2 cups gram flour
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • Pinch of baking soda
  • ½ tsp asafoetida curry leaves
  • Salt to taste


For the masala, put garlic, green chillies, ginger and a little water in a mixer jar and grind to a fine paste.

Heat 1 tbs oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and masala paste and mix.Add turmeric powder and cook for two minutes.

Add potatoes and salt and mix everything well. Sprinkle some water, add coriander leaves and mix well. Cover and cook for two to three minutes.

Transfer the potato mixture onto a plate and set aside to cool for 10 to 15 minutes.

For the batter, put gram flour, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, asafoetida in a bowl, add sufficient water and whisk well to make a semi thick batter without any lumps.

Add baking soda, mix well and set aside for 10 minutes.

Heat sufficient oil in a Karahi, wok or deep frying pan.

Divide the potato mixture into equal portions and roll into balls and press lightly.

Dip each ball in the batter, drain off excess batter and slide into the hot oil. Deep-fry for 4 to 5 minutes on a medium heat, turning as needed until golden and crisp on the outside.

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