Friday, July 11, 2014

Potato Vada Thalassery Style


For the masala
2  medium potatoes boiled and mashed
1 medium onion chopped
2 green chilies chopped
2 tablespoon chopped coriander leaves
2 cloves of garlic chopped
2 teaspoon mustard seeds
teaspoon turmeric powder
2 tablespoon oil +oil for frying
Salt to taste

For the batter
1 cup maida (I used self raising flour)
1/2 cup wheat flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
Salt to taste
Water as required.

Heat oil in a pan
Splutter mustard seeds.
Add onion,green chilies,coriander leaves, garlic and saute  for 2 minutes.
Add turmeric powder,salt and stir.
Mix  the mashed potatoes,cover and cook on low flame for 3-4 minutes and turn off the flame.
Once the mixture cools, make lemon sized balls out of it.
In a separate bowl add maida,wheat flour,asafoetida,salt and turmeric powder.
Gradually add water and check the consistency (the batter should not be too thin).
Heat oil in a kadai for frying.
Dip the lemon sized balls in this batter .
Deep fry  and drain on to a tissue paper.
Serve hot with tomato ketchup.

*Since it is a  Thalassery version of potato vada I chose maida /wheat flour for the batter .This can be substituted with besan.


  1. Anything with potatoes are a delight to our taste. Its a lovely snack.

  2. I have some mashed up potatoes sitting in my pantry... i know what i should be making!


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