Mini Vada Recipe
Potato stuffed fried fritters in gram flour batter, mint and coriander chutney
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Ingredients
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For the Vada
For the Batter
For the Chutney
Method
For the Vada
- 1
- 2
Flavor the Filling
Finely chop the green chilies and coriander leaves. Add them to the mashed potatoes along with grated ginger, cumin seeds, turmeric powder, and salt. Mix well to combine.
- 3
Shape the Vada
Take small portions of the potato mixture and shape them into small balls or patties.
For the Batter
- 4
Prepare the Batter
In a bowl, combine gram flour, rice flour, baking soda, and salt. Gradually add water and whisk until you achieve a smooth, thick batter.
For Frying
- 5
Heat Oil
In a deep frying pan, heat oil over medium heat.
- 6
Fry the Vadas
Dip each potato ball in the batter to coat evenly, then carefully place them in the hot oil. Fry until golden brown and crisp on all sides, about 3-4 minutes.
- 7
Drain and Serve
Remove the fried vadas and drain on paper towels to remove excess oil. Serve hot with mint and coriander chutney.
For the Chutney
- 8
Blend the Ingredients
In a blender, combine mint leaves, coriander leaves, green chili, lemon juice, and salt. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
- 9
Serve
Transfer the chutney to a serving bowl and serve alongside the mini vadas.