great taste is always in season

Grace Cuisine

Bated Vada


Makes about 12

4 medium baking potatoes
3 green chillies, deseeded
1 thumb-size piece of ginger
2 garlic cloves
2 tsp salt
150g gram (chickpea) flour
120ml warm water
2 tsp sugar
3 tsp sesame seeds
Handful of fresh coriander, chopped
Juice of 1 lemon
500ml sunflower oil, for frying


1 Boil the unpeeled potatoes whole for about 30-45 minutes, until soft.

2 Meanwhile, mince the chillies, ginger, garlic and a pinch of salt.

3 Make the batter by sieving the flour into a bowl and adding 120ml warm water and a pinch of salt. Stir to make a thick batter – thick enough to coat the back of a spoon.

4 Drain the potatoes and allow to cool, then peel and mash together with the ginger paste, salt, sugar, sesame seeds, coriander and lemon juice. Roll into golf ball-size pieces.

5 Heat the oil in a large pan: when a drop of batter floats to the surface and bubbles, it's ready. Coat each ball in batter and lower it into the pan.

6 They will take about 5 minutes to brown slightly. Drain on kitchen paper while you fry the next batch, then serve immediately.


By: Richard H.
On: 09/07/2016 10:15:27
Always looking to try new and interesting ways to have potatoes. I'll give them a try!
By: Catherine Jenkins
On: 09/08/2016 08:17:50
That sounds amazing. I've never seen chickpea flour though. I will have a look for that when next I go grocery shopping. I bet it is one of those things that is not at all uncommon, but seems exotic to me as I've never used it or encountered it before.

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