Potato Vada

I found a potato at the bottom of my fridge this afternoon. Not particularly inspirational, but this dish came to mind eventually. I remembered eating this delicious vada at an Indian fair a little while ago. I greedily scoffed about 5 that day, so delicious they were. The vada were ready to eat within 20 minutes!

1 large potato
1 green chilli (finely chopped – seeds in)
1 small bunch coriander (finely chopped)
1 tablespoon unsalted peanuts (roughly crushed)
1/2 teaspoon salt
freshly ground black pepper

For the batter:
2 tablespoons plain flour
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon cumin seeds
1 cup peanut oil (for frying)

Cook the potato in the microwave in its skin (wrapped in a paper towel) for 5-8 minutes until cooked through. Leave for 5 minutes then cut in half and scoop out the potato flesh. Discard the skin. Mash the chilli, coriander, salt, pepper and peanuts. Mould the potato into golf ball sized balls onto a plate. Set aside.

Mix together the flour, cumin, turmeric and salt and pour in a little water at a time, whisking as you go until you reach a thick creamy pouring consistency. Like double cream.

Heat the oil in a small frying pan. Take a potato ball and flatten it into a pattie drop into the batter and spoon over to cover. Take out with the spoon and then when the oil is hot, drop the pattie into the hot oil. Repeat with another 3-4 patties. Cook for 2 minutes either side until browned and crispy. Drain on paper towels. Repeat this process with the remaining potato.

Serve hot with a side of tomato chutney or natural yoghurt.

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