Ingredients
For the filling
5-6 medium boiled and roughly mashed potatoes
2 tsp oil
1 tsp mustard seeds
pinch of hing (asafoetida)
3 chopped green chillies
few curry leaves
2 tbsp ginger-garlic paste
1 tsp turmeric
1 tsp red chillies
salt to taste
For the batter
1 cup besan (gram flour)
1/4 cup sooji/rawa (semolina)
2 tbs hot oil
1 tsp turmeric
salt to taste
pinch of baking soda
water
Oil for deep frying
Steps to follow
- Start by heating oil in a pan to deep fry the wadas.
- In another pan heat two tspn of oil and to this add hing, mustard seeds, ginger-garlic paste, green chillies, curry leaves, turmeric and red chillies. Now add the mashed potatoes and salt to taste. Set aside.
- In a bowl mix the besan, sooji, salt, baking soda and turmeric. Add water and make a thick paste out of it.
- Make round flattened balls of the potatoes, dip them in the besan batter and carefully put it in the frying pan. Turn it after a 2-3 minutes or fry till both the sides are golden brown.
- Serve hot with tomato sauce or green chutney.
