KCB 8.6: Mashed Potato Puffs (Alu Vadas)
Mashed Potato Puffs (Alu Vadas)
These are a favourite savoury item from Gujarat state on India's west coast. They're a good example of simple, tasty vegetarian "finger food". Most of the time spent to prepare these puffs lies in mashing and spicing the potatoes. The frying time is very quick because, even though they're cooked in a 'pakoralike' batter, the filling is already precooked, the wafer-thin crust cooking in only minutes. Serve Alu Vadas with Coconut Chutney for a tasty treat.
• PREPARATION AND FRYING TIME: 1/2 hour
• YIELD: Enough for 6 persons (18 balls)
• YIELD: Enough for 6 persons (18 balls)
Potato Filling
• 2 1/2 cups (625 ml) mashed potatoes, cooled
• 2 hot green chilies, seeded and chopped
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 teaspoon (5 ml) brown sugar
• 2 teaspoons (10 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) salt
• 1 tablespoon (20 ml) minced raisins
• 1 tablespoon (20 ml) minced fresh coconut or desiccated coconut
• 1 tablespoon (20 ml) chopped fresh coriander leaves
• 2 hot green chilies, seeded and chopped
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 teaspoon (5 ml) brown sugar
• 2 teaspoons (10 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) salt
• 1 tablespoon (20 ml) minced raisins
• 1 tablespoon (20 ml) minced fresh coconut or desiccated coconut
• 1 tablespoon (20 ml) chopped fresh coriander leaves
Batter
• 1/4 cup (60 ml) chickpea flour
• 1/4 cup (60 ml) plain flour
• 1/4 cup (60 ml) self-raising flour
• 1/4 teaspoon (1 ml) ground ajowan seeds
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) salt
• about 1 cup (250 ml) cold water
• ghee or oil for deep-frying
• 1/4 cup (60 ml) plain flour
• 1/4 cup (60 ml) self-raising flour
• 1/4 teaspoon (1 ml) ground ajowan seeds
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) salt
• about 1 cup (250 ml) cold water
• ghee or oil for deep-frying
1. Mix the mashed potatoes with the other potato filling ingredients and roll into 18 balls.
2. Combine the 3 flours, spices, and salt in a mixing bowl. Adding water, whisk the batter to make a smooth, slightly thick pouring-consistency batter.
3. Heat ghee or oil, to the depth of 6 1/2-7 1/2 cm (2 1/2-3 inches), in a wok or deep-frying pan over moderately high heat until it reaches 180°C/355°F. Dip 5 or 6 balls in the batter and carefully slip them into the hot oil. Deep-fry, turning gently after they float to the surface, for 3 to 4 minutes or until the puffs turn golden brown and crisp. Remove and drain them on paper towels. Serve immediately.
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