Potatoes – 250 g (3 med size)


Oil – 2½ tsp

Mustard seeds – ¾ tsp

Udad dal – 1¼ tsp

Hing – ¼ tsp

Curry leaves – 5 pieces

Chili (chopped) – ½ tsp

Ginger (paste) – 1¼ tsp

Turmeric – ¼ tsp

Nimbu Juice – ½ tsp

Salt (0.92 tsp or less than 1 tsp) – 1 tsp

Coriander leaves (chopped) – 1 TBS

Yield (medium size ball ~ 30g) – 10 balls



Besan – 1 cup

Turmeric – 1/8 tsp

Salt – ½ tsp

Balck salt or Chat masala for applying on the surface after frying




  • Peel, wash and boil the potatoes.
  • Do not over boil. Drain quickly after being boiled.
  • Do not wash the boiled potatoes with cold water.
  • Allow cooling down under a fan and then mash them.
  • Prepare Tadka (refer ingredient list).
    • Heat oil till smoking point.
    • Add mustard seeds, urad dal, hing, chopped chili, curry leaves and ginger paste.
    • Before adding a new ingredient, make sure the previous ingredient is cooked.
    • Cook till the ginger turns brownish.
    • Lower the flame and add turmeric before adding the mashedpPotatoes. Raise the flame.
  • Cook for a while and finish with lemon juice & coriander leaves.
  • Batter:
    • Mix the ingredients as per the list except black salt/ chat masala.
    • Add water gradually while beating in one direction. This is to avoid forming of dry balls.
    • Pass through a sieve or pulverize to remove dry balls.
  • Frying:
    • Divide the stuffing to desired size of balls, dip them in batter and deep fry.
    • Use moderately high temperature (160°C) to fry the vadas.
    • Fry till golden yellow color.
    • Sprinkle the chat masala/ black salt over hot vadas. This step is optional.
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