Aloo Vada Recipe

• 2 cups Potatoes (mashed)
• 2 Onions (chopped)
• 1 tsp Green Chillies (chopped)
• 1 tsp Ginger (adrak) (paste)
• 1 tsp Garlic (lehsun) (paste)
• 1 tsp Mustard Seeds (rai/sarson)
• 1 pinch of Asafetida (Hing)
• 1½ tsp Turmeric Powder (Haldi)
• Oil for deep frying
• Salt to taste
• Ingredients for Batter
• 1 cup Besan (Bengal Gram Flour)
• 1 tsp Turmeric powder (Haldi)

• Mix all ingredients (besan and turmeric powder) of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Heat 2 tablespoons of oil in a frying pan. Add asafetida, mustard seeds, green chillies and onions.
• Saute for a couple of minutes till onions turn golden color.
• Add ginger paste, garlic paste, turmeric and salt and saute for a few more minutes; then add the mashed potatoes and cook it for 2 minutes.
• Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
• Heat oil in a frying pan.
• Coat each of the potato balls in the gram flour batter and gradually let it into the oil.
• Deep fry the potato balls until golden brown in color.
• Drain on absorbent paper.