Potato Vada Thalassery Style

 

Ingredients

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.

Method

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.