Ingredients with Measurements:
- 4 medium-sized potatoes, boiled and mashed
- 1 cup gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp asafoetida (hing)
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Potato masher
Step-by-step instructions:
1. In a mixing bowl, add mashed potatoes, gram flour, turmeric powder, red chili powder, cumin seeds, coriander seeds, asafoetida, and salt. Mix well to form a dough-like consistency.
2. Heat oil in a deep frying pan on medium heat.
3. Take a small portion of the dough and shape it into a ball. Flatten it slightly to form a vada shape.
4. Gently drop the vada in the hot oil and fry until golden brown on both sides.
5. Remove the vada from the oil and place it on a paper towel to remove excess oil.
6. Repeat the process with the remaining dough.
7. Serve hot with chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 160 per vada
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- Chickpea flour can be used instead of gram flour.
- Mustard seeds can be used instead of cumin seeds.
- Garam masala can be added for extra flavor.
Variations:
- Add chopped onions and green chilies to the dough for a spicy twist.
- Add grated cheese to the dough for a cheesy vada.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas.
- Do not overcrowd the frying pan as it will lower the oil temperature and result in soggy vadas.
- Add water to the dough if it's too dry and difficult to shape.
Storage instructions:
- Store the vadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Sev (crispy chickpea noodles)
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup
Suggested side dishes:
- Masala chai
- Samosa
- Aloo tikki
Troubleshooting advice:
- If the vadas are breaking apart while frying, add more gram flour to the dough to bind it together.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Use fresh oil for frying to avoid any contamination.
Food history:
- Potato vada is a popular snack in India, especially in the southern regions.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve the vadas as an appetizer or snack.
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Region: Indian