Potato And Garlic Fritters ( Batata Vada )

Directions

1. Combine the potatoes salt turmeric coriander leaves green chilli and garlic.
2. Heat 2 Tbsp. of oil in a small pan and add in the mustard seeds.
3. When they crackle add in the asafoetida and cumin.
4. Stir once and add in the curry leaves.
5. Take off the heat after a minute and pour over the potato mix.
6. Mix well and make into small balls 3cm in diameter.
7. Make a batter of pouring consistency with the gram flour bicarbonate of soda and salt and as much water as needed.
8. Heat the oil in a deep wok or possibly kadai.
9. Dip each ball in the batter and deep fry till golden brown.
10. Reduce the heat to prevent burning.
11. Serve warm with tomato ketchup or possibly coriander chutney.
12. If taking on a picnic wrap the fritters in aluminium foil to keep hot.
13. This recipe is for a snack which is sold in lime stalls along the motorway in the state of Maharashtra. It makes a wonderful addition to a picnic hamper and is ideal for long journeys.As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dry leaves can be used in this recipe.
14. Serves 4