Batata Vadas

*** You need to prep Holy Trinity Paste first*** (5/10 minutes)

{ Makes around 10-12 balls } {Prep 20 mins } {Cook 15 mins}

Ingredients:

For the filling

• 1kg (2lb 3oz) mashed potatoes (I used Maris Piper)
• 2 tsp Holy Trinity Paste
• 2 tsp salt
• 1/2 tsp tumeric
• 1 tsp Kashmiri red chilli powder (I used standard chilli powder)
• 2 tsp caster sugar
• Juice of 1 lemon

For the batter

• 200g (7oz) gram flour, sifted
• 1/2 tbsp cornflour
• 1 tp tumeric
• 1 tsp of salt
• vegetable oil, for frying
• plain flour, for dusting

Feeling fancy? For the seasoned oil

• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1/2 tsp asafoetida*

*I left the asafoetida out as I am not a massive fan… but you might like to try it.

Method:

1. Combine all the ingredients for the filling together and them mix well.
2. For the seasoned oil, heat the oil in a small saucepan over medium heat, add mustard seeds and allow to sizzle and crackle. Add the sesame seeds, shake around in the pan and then add the asafoetida and stir with a spatula or a wooden spoon for 10 seconds. Remove the saucepan from the heat.
3. Pour the hot seasoned oil into the filling mixture and mix well again.
4. Shape the mixture into golf ball-sized pieces and put them into the refrigerator to chill.
5. Mix all of the ingredients for the batter together with 230ml (8fl oz) water. Set aside.
6. Heat the oil for deep frying in a deep fat-fryer or large, heavy bottomed pan to 180c. Gently roll the balls around in the flour for dusting (batches of four or five) and then dip into the batter.
7. Place the battered balls into the hot oil and deep fry until golden brown (about 4-5 minutes). Drain on paper towels. Repeat with the rest of the balls.

Recipe from My Modern Indian Kitchen by Nitsha Patel