बारिश में न पकोड़े समोसा कचौड़ी बनाए बटाटा वड़ा कट के साथ 1बार खाने के बाद खाएंगे बारबार

Ingredients

• 500 g Potatoes (boiled, peeled, grated coarse)
• 30 g Ginger (peeled, minced)
• 10 g Garlic Cloves (peeled, minced)
• 4 pieces Green Chilies (finely chopped, medium hot)
• 15 g Fresh Coriander Leaves (chopped)
• 1 tsp Salt (to taste)
• 2.5 ml Lemon Juice (about 1/2 tsp)
• 30 ml Peanut Oil (for tempering and batter hot‑oil addition)
• 0.5 tsp Mustard Seeds (for tempering)
• 0.5 tsp Cumin Seeds (for tempering)
• 1 pinch Asafoetida (Hing) (for tempering)
• 5 leaves Dried Neem Leaves (optional, adds earthy flavor)
• 0.25 tsp Turmeric Powder (for tempering)
• 360 g Chickpea Flour (Besan) (medium‑coarse, sifted)
• 24 g Rice Flour (for extra crispness)
• 30 g All‑Purpose Flour (optional, makes batter smoother)
• 0.5 tsp Baking Soda (fresh, for lightness)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.25 tsp Carom Seeds (Ajwain) (helps batter puff)
• 1 pinch Turmeric Powder (Batter) (for color)
• 240 ml Water (adjust to batter consistency)
• 200 g Moong Dal (Split Green Gram) (soaked 6‑7 hrs, then boiled)
• 100 g Sprouted Moong Beans (optional, adds texture)
• 30 g Dried Coconut Pieces (lightly toasted)
• 30 g Ginger Slices (for gravy tempering)
• 10 g Garlic Cloves (Gravy) (minced)
• 15 g Cumin Seeds (Gravy) (for grinding)
• 30 g Coriander Seeds (for grinding)
• 5 g Black Peppercorns (for grinding)
• 1 piece Cinnamon Stick (small)
• 2 pieces Cloves (for grinding)
• 4 pods Cardamom Pods (2 large + 2 small)
• 10 g Kasuri Methi (dried fenugreek leaves)
• 20 g Poppy Seeds (for grinding)
• 300 g Onion (medium, thinly sliced)
• 100 g Tomato (optional, diced)
• 30 g Kashmiri Red Chili Powder (for color and mild heat)
• 0.25 tsp Turmeric Powder (Gravy)
• 1 tsp Salt (Gravy) (to taste)
• 5 ml Lemon Juice (Gravy) (about 1 tsp)
• 10 g Fresh Coriander (Garnish) (chopped)

Instructions

1. Boil and Grate Potatoes

   Place 5‑6 medium potatoes in a large pot, cover with water, add a pinch of salt and boil until fork‑tender (about 12‑15 minutes). Drain, let cool slightly, peel and grate coarsely using a grater. Spread on a clean kitchen towel to remove excess moisture.

   Time: PT15M

2. Prepare Spicy Paste

   In a blender jar add 30 g ginger, 10 g garlic, 4 chopped green chilies and blend to a coarse paste, adding a splash of water if needed.

   Time: PT5M

3. Temper Spices for Potato Mix

   Heat 30 ml peanut oil in a small saucepan over medium heat. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing and let them pop. Add a pinch of turmeric, then stir in the ginger‑garlic‑chili paste. Cook for 1 minute, then add dried neem leaves (if using) and sauté for another 30 seconds. Turn off heat.

   Time: PT5M

   Temperature: Medium heat

4. Combine Potatoes with Tempered Paste

   Transfer the grated potatoes to a large mixing bowl. Add the tempered spice mixture, 15 g chopped coriander, 1 tsp salt and 2.5 ml lemon juice. Mix gently with clean hands until evenly coated; avoid over‑working the potatoes.

   Time: PT5M

5. Shape Kat Wada Balls

   Take about 70 g of the potato mixture and roll into smooth, slightly flattened balls (about the size of a golf ball). Place on a tray. This yields roughly 8‑10 vadas.

   Time: PT10M

6. Prepare Batter

   In a bowl sift together 360 g chickpea flour, 24 g rice flour, 30 g all‑purpose flour, ½ tsp baking soda, 1 tsp salt, 1 tsp red chili powder, ¼ tsp ajwain, a pinch of turmeric. Whisk in 240 ml water to a smooth, thick‑but‑pourable batter. Add 30 ml hot peanut oil (about 120 °C) and mix; this helps achieve extra crispness.

   Time: PT10M

   Temperature: 120°C for oil addition

7. Heat Oil for Frying

   Fill the deep frying pan with enough oil (≈2 inches) and heat to 180‑190 °C (medium‑high). Test with a drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 180-190°C

8. Coat and Fry Vada

   Dip each potato ball into the batter, allowing excess to drip off, then gently lower into hot oil. Fry in batches, turning once, until golden brown and crisp (about 3‑4 minutes per side). Remove with a slotted spoon onto paper towels to drain.

   Time: PT10M

   Temperature: 180-190°C

9. Prepare Maharashtrian Masala Gravy (Optional)

   While vadas are frying, heat 30 ml oil in a saucepan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing and let them pop. Add sliced ginger, minced garlic and sauté 30 seconds. Add 300 g sliced onions and sauté until deep golden brown. Stir in 100 g diced tomato (optional) and cook 2 minutes. Add 30 g Kashmiri red chili powder, ¼ tsp turmeric, and salt. Add the boiled moong dal, sprouted beans, toasted coconut, and 800 ml water. Bring to a boil, then simmer 20 minutes on low‑medium heat. Finish with 10 g kasuri methi, 20 g poppy seeds, and 5 ml lemon juice. Garnish with chopped coriander.

   Time: PT20M

   Temperature: Medium heat

10. Serve

    Arrange the hot Kat Wada on a serving plate, drizzle with a little lemon juice, and serve alongside the steaming masala gravy. Garnish both with fresh coriander. Enjoy immediately for maximum crunch.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g