Batata Vada II

Ingredients

• ? potatoes
• ? green chillies
• ? garlic
• ? ginger
• ? onions
• ? coriander leaves
• ? sugar
• ? lime juice
• ? salt
• ? oil
• ? mustard seeds
• ? curry leaves
• ? bengal gram flour
• ? cumin seeds
• ? red chilli powder
• ? turmeric powder
• ? chutney/ketchup

Directions

1. Pressure cook the potatoes till soft.

2. Peel and mash. Set aside.

3. Blend together the green chillies, garlic and

4. ginger to a fine paste.

5. Mix together the potato, onions, ginger/garlic/

6. chilli paste, coriander leaves, sugar, lime juice

7. and salt to taste.

8. Heat a little oil and add the mustard seeds and

9. When the mustard crackles, remove from heat and

10. add to the potato mixture.

11. Make a smooth batter with the bengal gram flour,

12. salt to taste, cumin seeds,red chilli powder and

13. Add a teaspoon of hot oil when making the batter.

14. Let the batter remain thick.

15. Divide the potato mixture into equal sized

16. portions, the size of a lemon.

17. Dip each ball in the batter and deep fry till

18. golden brown in color.

19. Serve hot with chutney/ketchup.

20. Category:Indian Recipes

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.