Indulge if you may…A deep fried delight. Aloo = Potato; Vada = Dumpling (well deep fried in this case).
While the sound of Aloo Vada/Pakoda/Bhaji would easily make an Indian salivate (esp. on a rainy day), the translation above takes on a strange unfamiliar sound. The delightful spheres all of a sudden lost all the charm. To me it sounds not so Indian. What do you say?
Anyway.. as I had mentioned before that my MIL is here and I have gladly handed over the kitchen to her; well most of the times. I do not want to sound like the one who is making her do it all:-).To tell the truth we all are taking advantage of her visit. She is a wonderful cook and she has been cooking certain things to perfection for the longest time and is pretty renowned in the friends and family circle. I had merely been a helper in this project. The recipes are elaborate and I when I myself make them, I do not feel like taking pictures. So I had been postponing posting them indefinitely.
The particular recipe might not sound that difficult to make, but this is actually a prelude to Aloo Kofta (a yogurt based curry where these dumplings will be finally used). As the tradition runs in our family, these Aloo Vadas are made in excess when making the curry, as more than half of them are consumed as snacks while they are getting fried. I will be posting the Aloo Kofta soon. For now enjoy this sinful snack.
Note: Not to be confused with the Aloo Bonda recipe. This one here does not use any batter for outer coating like the Aloo Bonda.
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Aloo Vada/Fried Potato Dumplings
Ingredients: (makes about 50-60, depending on the size)
- 9 medium potatoes, boiled whole with skin
- 1/2 medium sized onion, very finely chopped
- 5 green chilli (more or less), very thinly sliced
- 1.5 teaspoons grated ginger
- 2 tablespoons fresh cilantro, very finely chopped
- 1 teaspoon cumin seeds
- 1 cup besan/gram flour/chickpea flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- oil for deep frying
Cool the boiled potatoes, peel them and mash them smooth making it as lump free as possible.
Combine all the other ingredients except the oil and mix & mash very well.
Divide the entire mix into 50-60 equal parts (approximate).
Keep a bowl of water to lightly wet the palm of your hands; roll each part mixture into a sphere in between the palm of your hands. (wetting your palms before rolling each time prevents the potato mix from sticking to your palms and also makes a smooth sphere).
Heat the oil in a wok. (There should be enough oil to cover the spheres completely when deep frying).
Deep fry the spheres about 6-7 at a time till they are golden brown.
Drain on paper towels.
Serve with ketchup/chutney/hot sauce as snacks.
The vadas come out light, airy and puffy on the inside. Taste great with the evening cup of tea, with drinks or just when they are getting fried while everyone hangs around the kitchen.