Serving 20 wade
Ingredients:
For Batata Wada mixture :
Potato (Batata) : 3-4 medium size (cooked, smashed)
Green Chili (Hirawi mirchi) : 3-4 (as per the taste)
Turmeric powder (Halad) : ½ tsp
Mustard seeds (Mohari/Rayee) : ½ tsp
Cumin seeds (Jeera) : ¼ tsp
Asofoetida (Hinga) : ¼ tbsp
Lemon juice (Limbacha Ras) : 1 tbsp
Ginger-Garlic paste (Aala Lasun Paste) : 1 tbsp
Oil : 1 ½ tsp
Salt to taste
For Batata Wada Cover mixture :
Chickpeas flour (Besan / Chanyache pith) : 4-5 tbsp
Asofoetida (Hinga) : ¼ tbsp
Turmeric powder (Halad) : ¼ tsp
Red Chili powder : 1 tbsp
Rice flour : 1 tbsp
Salt to taste
Water to make paste
Oil for frying
Procedure :
1) Heat oil for a minute, crackle mustered seeds, cumin seeds, fry turmeric powder, asofoetida, green chilies for a minute. Add ginger-garlic paste, mix well.
2) Add smashed , cooked potatoes, lemon juice, salt and mix well (as shown in figure 1). Make small balls (moderate size , around 20-25).
3) In a separate bowl, add chickpeas flour(besan), rice flour, asofoetida, turmeric powder, red chili powder, salt, water and mix well. Make a paste as shown in figure 2.
4) Heat oil for frying in a deep pan. Dip potato balls in above mixture and fry them one by one as shown in figure 3.
5) Serve with chatani / tomato sauce and bread.
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