Red Coconut Chutney

Ingredients

3 tbsp Channa dal

7-8 Dry red chilies

5-6 Garlic flakes

1 small Onion diced

1 tsp oil

Heat wok and dry roast channa dal and red chilies. Add few drops of oil and add garlic and onion, fry for few minutes. Let it cool down and then grind it in mixer. Grind it to spreadable consistency.

Advertisements

Batata Vada- Spicy Potato Dumplings

20140420_131740

Batata vada or vada pav is one the most popular Indian street food especially in Maharashtra. There are so many different variations of this recipe but the the basic idea is that potato filling is encased in gram flour batter served with spicy coconut-groundnut chutney and/ or mint-coriander chutney.

Ingredients

For filling:

4-5 Potatoes boiled, peeled, cut in small chunks

2 tsp Ginger garlic paste

1 tsp Green chili paste

5-6 Curry leaves

Lemon juice

salt to taste

Oil for deep frying

For tempering:

2 tsp oil, 1/2 tsp mustard seeds, pinch of Asafoetida, 1/2 tsp Turmeric powder

For batter:

1 Cup Chickpea flour

1/2 tsp Carum seeds

1/2 tsp Red chili powder

Salt to taste

1 tsp hot oil

lets make filling first

1. Take 2 tsp oil in wok or kadhai, once oil is hot put mustard seed, Asafoetida, turmeric powder and curry leaves, fry for few seconds and then add ginger-garlic paste and chili paste. Fry till raw smell of garlic and ginger disappears. Add diced potatoes to this, mix well. Lightly mash potatoes with back of spoon. Add salt to taste. Take it off the heat and let the mixture cool down.

2. Add Lemon juice and chopped coriander to mixture and then make small patties.

To make batter

3. Take flour, carum seeds and red chili powder in bowl add 1 tsp of hot oil. Then carefully mix everything together with some water. Make medium consistency batter. Add pinch of salt.

Now to make Vada

4. Heat enough oil in wok for deep frying. Put one patty in batter, coat evenly and deep fry until its golden brown.  Serve it with bread and chutney.