Steps to cooking Cauliflower batata

[1] Get the oil warm in the utensil.

[2] Sort the flower, remove the base and make fine, soak in salted water. [15min]

[3] Add Mustard seeds(Mohari), and Hinga, Turmeric (halad).

[4] Gas on slow fire, cook for  (Tadtad) [30sec].

[5] Add chopped tomato and potato to the preparation and stir [30sec].

[6] Add salt, chilli powder, masala, more oil.

[7] Mix properly and make the mixture uniform.

[8] Close with a lid, top up the lid with water and cook on oil. [15min]

[9] Taste and inspect for burning at regular intervals.

[10] After confirmation switch off the gas.

[11] Garnish with coriander.

Batata wada/vada (Simple Recipe Maharashtrian Style)

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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