Satvik Alu Vadas

Ingredients

• 4 potato , large, boiled tender, peeled, and mashed smooth
• 1 tsp mustard seeds
• 1 tbsp ginger , finely grated
• 2 green chili , finely minced
• 1/2 tsp turmeric powder , divided
• 1/4 tsp hing (asafoetida) , divided
• 1 sprig curry leaves , finely chopped
• 1 tbsp ghee , for tempering
• 1 cup besan (gram flour) , chickpea flour
• 3/4 cup water , for batter
• 3 cups oil , for deep-frying
• 1.5 tsp salt , divided: 1 tsp for filling, 1/2 tsp for batter

Preparation

1. 1

   Heat 1 tablespoon of ghee in a pan; add mustard seeds and let them splutter.

2. 2

   Add grated ginger, minced green chilies, chopped curry leaves, 1/4 teaspoon turmeric powder, and 1/8 teaspoon hing; sauté for 20 seconds.

3. 3

   Add the smooth mashed potatoes and 1 teaspoon of salt; mix thoroughly over medium heat for 2 minutes, then remove and cool completely.

4. 4

   Roll the cooled potato filling into 10 golf ball-sized spheres.

5. 5

   In a bowl, whisk together the besan, remaining turmeric powder, remaining hing, 1/2 teaspoon salt, and 3/4 cup water into a smooth, thick dipping batter.

6. 6

   Heat the oil in a deep karai over medium flame.

7. 7

   Dip each potato ball into the batter, coating it completely, and gently lower into the hot oil.

8. 8

   Deep-fry in batches for 4 to 5 minutes, rolling gently with a ladle, until the coating is evenly golden-yellow and crisp.

9. 9

   Drain on paper towels and serve warm.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 130, Deep-Fried Savory Potato Balls (Alu Vada))

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.