How to make it
7 steps. Take it one step at a time.
Mash the boiled potatoes
Mash the boiled potatoes in a large bowl until smooth but with some small chunks for texture.
Heat 1 tablespoon of oil
Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, ginger, and garlic. Sauté for 1 minute.
1 minAdd 1/4 tsp turmeric powder and salt
Add 1/4 tsp turmeric powder and salt to the pan, then pour this tempering over the mashed potatoes. Add chopped cilantro and mix well.
Divide the potato mixture
Divide the potato mixture into 10 equal portions and roll them into smooth balls.
Whisk together gram flour, rice flour, the remaining 1/4 tsp turmeric, salt
In a separate bowl, whisk together gram flour, rice flour, the remaining 1/4 tsp turmeric, salt, and asafoetida. Gradually add water to make a thick, smooth batter that coats the back of a spoon.
Heat oil for deep frying
Heat oil for deep frying in a kadai (pan) to 350°F (177°C). Dip each potato ball into the batter, coating it evenly, and carefully drop into the hot oil.
Fry the vadas on medium heat
Fry the vadas on medium heat until they are golden brown and crisp. Drain on paper towels.
5 min
A little kitchen wisdom
Serve hot with green chutney, tamarind chutney, or inside a bun (pav) to make Vada Pav. For extra crispiness, add a tablespoon of hot oil to the batter before dipping the vadas.
