Potatoes - 4 nos
Onion - 1 no
Green chilly - 1 no.
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Asafodeita - 1 pinch
Turmeric - 1/2 tsp
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Salt to taste
Bajji batter - 1 cup
Oil - for frying
Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely.
Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well.
After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry till they become golden brown in colour.
Drain on observant paper and serve them with Katta Meeta Chutney
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