Pic Curtsey Anil D’Souza
For Potato Wada:
Potatoes 225 gm, Ginger 100 gm,
Green Chillies 8 no, Garlic 8 flakes,
Mustard Seeds 1 Tb; Cumin Seeds 1 Tb;
Crushed Coriander Seeds 1 tsp; Curry Leaves 6-7,
Turmeric Powder ½ tsp; Asafoetida a pinch,
Salt as required, Chopped Coriander 1/8 bunch,
Bengal Gram Flour 115 gm, Soda bicarbonate a pinch
Oil for frying
For Coconut Chutney:
Coconut fresh ½ no, Coriander Leaves ½ Bunch,
Mint Leaves ¼ Bunch, Ginger 10 gm,
Green Chillies 15 gm, Salt to Taste, Lime 1 no.
Boil and peel potatoes. Cut or mash the potatoes. Make a paste of ginger and green chillies.
Make the tempering in the given order:
In a pan, take oil. Add mustard seeds and when they crackle add cumin seeds. Then add crushed coriander seeds and peeled and crushed garlic. Fry for a while and add curry leaves. Now add 1 Tb. paste and fry till oil separates. Now add turmeric and asafetida and remove from heat. Cool this tempering.
To the potatoes, add the tempering, salt to taste and chopped coriander. Mix well. Divide into equal sized balls. Dip the balls into the prepared batter and deep fry in oil till light brown. Serve hot with chutney.
Sift flour, soda bicarbonate and salt. Add enough water to make a thick batter.
Grate the coconut and grind to a coarse paste with coriander, mint, ginger and green chillies. Add salt and lime juice to taste.