Ingredients:
- 4 large idaho potatoes, boiled in their skins
- 2 tablespoons oil for the seasoning
- 1 teaspoon mustard seeds
- 2 green chiles cut
- 1 large clove of garlic, finely minced
- 1 inch piece fresh ginger, grated fine
- 1 sprig curry leaves, torn into bits
- 1/8 teaspoon turmeric powder
- Salt to taste
- 1 cup chickpea flour
- 1/2 teaspoon red chile powder
- 1/2 teaspoon baking powder
- 1 pinch turmeric powder
- Plain seltzer water as needed
- 2 cups oil for deep frying
- 10-12 small portuguese saloio rolls
- 2 tablespoons shredded fresh coconut (or)
- 2 tablespoons dessicated coconut
- 1 clove garlic
- 1/4-1/2 teaspoon cayenne pepper powder
- Sea salt to taste
Instructions:
- Peel the potatoes & crumble. Set aside
- Heat the 2 tablespoons of oil in a skillet. when it gets hot, add the mustard & allow it to sputter.
- Add the green chiles, ginger & garlic, Saute till the garlic emanates an aroma. Add the curry leaves, stir and add the turmeric & salt. Remove from fire, mix well and add to the crumbled potatoes.
- combine the seasoning until its well distributed in the potatoes. using an ice cream scoop, scoop out potato mixture, and shape into discs about 2 inches in diameter. Cover with a plastic wrap & refrigerate till ready to fry.
- Combine the chickpea flour, baking powder,salt, turmeric & chile powder. mix with a fork to distribute the spices. Add seltzer to make a batter the consistency of pancake batter.
- Heat 2 cups of oil in a cast iron pan. when it just about begins to smoke, dip the potato discs to the batter completely coating them & drop into the hot oil. Fry till each side is golden brown. Remove and place on a plate lined with paper towels.
- To assemble, slit the rolls as for a hot dog, rub with the coconut garlic chutney and place a HOT vada in the centre.
- In a Mortar, combine all the ingredients & pound till the garlic has completely been minced & incorporated into the powder.
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