MAKES ABOUT : 15
Ingredients :
Ingredients :
1) GROUND TURMERIC 1 teaspoon
2) FLOURY POTATOES 2–3 medium, roughly cubed
3) SUNFLOWER OR EXTRA VIRGIN RAPESEED OIL 2 tablespoons, plus extra for deep-frying
4) BLACK MUSTARD SEEDS 1 heaped tablespoon
5) CUMIN SEEDS 1 teaspoon
6) WHITE LENTILS (URAD DAAL) OR YELLOW SPLIT PEAS (CHANNA DAAL) 2 tablespoons
7) FRESH ROOT GINGER 7.5cm (3in) piece, peeled and chopped
8) FRESH GREEN CHILLIES 2 finger-type, chopped
9) CURRY LEAVES 10–15, preferably fresh, shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
10) ONION 1 small, chopped
11) CHOPPED FRESH CORIANDER 1 tablespoon
12) CHICKPEA (GRAM) FLOUR 150–200g (5½–7oz)
13) SALT
FOR THE GARLIC CHUTNEY
1) GARLIC 10–12 cloves
2) DRIED RED CHILLIES 2–4, deseeded
3) CUMIN SEEDS 2 teaspoons
4) SKINNED AND ROASTED PEANUTS OR CANNED OR COOKED CHICKPEAS 2 tablespoons
5) LIME JUICE to taste
6) EXTRA VIRGIN RAPESEED OIL (optional)
TO SERVE
1) SOFT BREAD ROLLS
2) CHILLI KETCHUP
2) FLOURY POTATOES 2–3 medium, roughly cubed
3) SUNFLOWER OR EXTRA VIRGIN RAPESEED OIL 2 tablespoons, plus extra for deep-frying
4) BLACK MUSTARD SEEDS 1 heaped tablespoon
5) CUMIN SEEDS 1 teaspoon
6) WHITE LENTILS (URAD DAAL) OR YELLOW SPLIT PEAS (CHANNA DAAL) 2 tablespoons
7) FRESH ROOT GINGER 7.5cm (3in) piece, peeled and chopped
8) FRESH GREEN CHILLIES 2 finger-type, chopped
9) CURRY LEAVES 10–15, preferably fresh, shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
10) ONION 1 small, chopped
11) CHOPPED FRESH CORIANDER 1 tablespoon
12) CHICKPEA (GRAM) FLOUR 150–200g (5½–7oz)
13) SALT
FOR THE GARLIC CHUTNEY
1) GARLIC 10–12 cloves
2) DRIED RED CHILLIES 2–4, deseeded
3) CUMIN SEEDS 2 teaspoons
4) SKINNED AND ROASTED PEANUTS OR CANNED OR COOKED CHICKPEAS 2 tablespoons
5) LIME JUICE to taste
6) EXTRA VIRGIN RAPESEED OIL (optional)
TO SERVE
1) SOFT BREAD ROLLS
2) CHILLI KETCHUP
Preparation Method :
- Bring a large pan of water to the
boil. When boiling, add some salt, the turmeric and the potatoes, and
cook for about 8–10 minutes, until tender. Drain well, then return the
potatoes to the pan and place them over a low heat, stirring with a
wooden spatula from the bottom up until they look dry, slightly crushed
and fluffy. Spread them out on a tray and set aside to cool.
- Heat the 2 tablespoons of oil in a small pan until you see a heat haze. Add the mustard seeds and cover with a lid until they crackle and release a nutty aroma (this takes just a few seconds). Quickly add the cumin seeds and lentils, lower the heat slightly and let them brown just a little. Immediately add the ginger, chillies and curry leaves and sauté for 30 seconds or so, then add the onion. Cook until translucent, then tip in the cooled potatoes, scraping the pan thoroughly. Sprinkle the coriander on top and mix well. Taste and adjust the salt if necessary. Once the mixture has cooled, shape it into balls about 4cm (1½in) in diameter and set aside on a plate.
- Heat a 5–7.5cm (2–3in) depth of oil in a deep-fat fryer or deep frying pan.
- Meanwhile, sift the chickpea flour into a bowl and mix in some chilled water, a spoonful at a time, until you have a batter with the consistency of double cream. Season with salt.
- Test if the oil is now hot enough by adding a few drops of batter to it: they should bob up instantly. If not, continue heating and testing, but do not overheat. When ready, dip the potato balls in the batter with your fingers, let the excess drip off and gently lower them into the hot oil. Fry for about 2–3 minutes, taking care not to overcrowd the pan, which will lower the oil temperature too much. Drain on kitchen paper.
- For the chutney, put all the ingredients (apart from the oil) into a blender and whiz to a smooth paste. Add oil only if the mixture does not purée without it.
- To serve, cut open the bread rolls, spread some chutney on both halves and sandwich them together with a vada. Alternatively, serve as a snack without bread, offering the chutney and perhaps some chilli ketchup for dipping.
- Heat the 2 tablespoons of oil in a small pan until you see a heat haze. Add the mustard seeds and cover with a lid until they crackle and release a nutty aroma (this takes just a few seconds). Quickly add the cumin seeds and lentils, lower the heat slightly and let them brown just a little. Immediately add the ginger, chillies and curry leaves and sauté for 30 seconds or so, then add the onion. Cook until translucent, then tip in the cooled potatoes, scraping the pan thoroughly. Sprinkle the coriander on top and mix well. Taste and adjust the salt if necessary. Once the mixture has cooled, shape it into balls about 4cm (1½in) in diameter and set aside on a plate.
- Heat a 5–7.5cm (2–3in) depth of oil in a deep-fat fryer or deep frying pan.
- Meanwhile, sift the chickpea flour into a bowl and mix in some chilled water, a spoonful at a time, until you have a batter with the consistency of double cream. Season with salt.
- Test if the oil is now hot enough by adding a few drops of batter to it: they should bob up instantly. If not, continue heating and testing, but do not overheat. When ready, dip the potato balls in the batter with your fingers, let the excess drip off and gently lower them into the hot oil. Fry for about 2–3 minutes, taking care not to overcrowd the pan, which will lower the oil temperature too much. Drain on kitchen paper.
- For the chutney, put all the ingredients (apart from the oil) into a blender and whiz to a smooth paste. Add oil only if the mixture does not purée without it.
- To serve, cut open the bread rolls, spread some chutney on both halves and sandwich them together with a vada. Alternatively, serve as a snack without bread, offering the chutney and perhaps some chilli ketchup for dipping.
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