Makes 10
500g boiled, peeled and mashed potatoes
100mL vegetable oil
20g mustard seeds
20g chickpea dahl
20g split black lentil dahl
20 curry leaves
2 crushed dried red chillies
2 medium onions, sliced
40g turmeric powder
1/2 Tbs asafoetida
Salt to taste
Batter:
3/4 cup water
1 cup gram (chickpea) flour
1/2 Tbs salt
1/2 Tbs turmeric powder
Yoghurt Sauce:
250g full cream natural yoghurt (use coconut yoghurt as a vegan option)
50g sugar
1/2 Tbs black pepper powder
1/2 Tbs salt
Pineapple Sauce:
50g mint
50g fresh pineapple
1/2 Tbs cinnamon powder
20g sugar
Garnish:
1 white radish
Julienne of beetroot
Micro herbs
Heat oil in a broad pan, add mustard seed, chickpea and split lentil dahls, curry leaves, red chillies and sliced onion. Cook on a medium heat for 5-7 minutes until the onion is translucent. Add turmeric powder, asafoetida and salt and cook for 1 minute.
Remove from heat, cool and divide mixture into 10 equal portions. Roll out each portion into a round and keep aside.
Heat the oil in a fryer to 150 C. Mix the batter to a thin consistency and dip the potato rounds in before deep frying a few at a time on a medium heat, until they turn golden brown.
Whisk the yoghurt sauce ingredients together and blend the pineapple sauce to a fine consistency.
Place the vada on a plate, cover with both sauces and top with radish, beetroot and micro herbs.
Recipe provided by Babu Ji
