Batata Vara

Method

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1. 1

   Boil the potatoes, peel them and mash to a smooth pulp. Add the chopped ginger, finely chopped green chillies, salt, asafoetida, raw mango powder, coriander powder, red chilli powder and chopped coriander leaves. Mix thoroughly.

2. 2

   Shape the mixture into 8 medium-sized balls and set them aside.

3. 3

   Make the coating. Mix the gram flour with salt, 1 tbsp oil and water into a thick batter of pouring consistency.

4. 4

   Heat the frying oil in a kadai (deep, round-bottomed frying pan) on a medium flame.

5. 5

   Dip each potato ball in the batter, lift it out and lower it into the hot oil. Deep-fry the vara (vada, fritter) until golden brown.

6. 6

   Lift the fried vara onto absorbent paper to drain off excess oil. Serve hot.