Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Potato, Spiced Potato Dumplings



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Complete Indian Cooking
by Meena Pathak
Batata vada is traditionally street food, although it can also be served as an accompaniment to a main meal. This is a very simple recipe and is a real favourite all over India. I've used ghee here for an extra buttery flavour.
Serves 4


Spiced Potato Dumplings (Batata vada)


• 3 large potatoes, peeled, boiled and mashed
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 green chillies, finely chopped
• 50 g (2 oz) water chestnut flour or cornflour
• 1 tablespoon chopped fresh coriander
• 1 teaspoon lemon juice
• 4 tablespoons ghee (clarified butter) for shallow-frying


Place all the ingredients except the ghee together in a large bowl and mix well. Knead and make into small balls and then flatten into discs.

Heat the ghee in a shallow frying pan. Fry the potato discs on both sides for about 2-4 minutes or until they turn crisp and golden. Drain on kitchen paper and serve hot or cold with a dip or raita.

My tip: If you can't get hold of water chestnut flour soak 2 slices of bread in 1/4 cup of water. Mash, press the excess moisture out and add to the remainder of the ingredients. You might have to tweak the spicing up in order to obtain the desired flavour.


                    RELATED RECIPES

   Vegetable Appetizers pg 2       Garbanzo Tabbouleh       Glazed Edamame Beans       Green Beans with Basil Dip       Grape Leaves, Lemony Stuffed       Grape Leaves, Stuffed       Grape Leaves, Stuffed (Dolmathes)       Grape Leaves, Stuffed (Yaprak)       Grilled Roasted Garlic       Italian Rice Fritters       Jalapenos, Baked Jalapeno Poppers       Jalapenos, Grilled Pepper Poppers       Jalapeno Poppers (Gluten Free)       Lentils & Rice       Matbucha       Mung Bean Dumplings In Ginger Sauce       MUSHROOM APPETIZERS >>>       Okra, Stuffed with Coriander       Okra Fritters       ONION APPETIZERS >>>       Pig Skins       Plantain, Roasted with Garlic Sauce       Poblano Chiles, 3 Cheese Stuffed       Potatoes, Baked Pomme Frites       Potato & Carmelized Onion Tarts       Potato, Cheddar Skins & Garlic Dip       Potato and Cheese Roll       Potato Latkes       Potato, Mini Latkes w/Pear Chutney       Potato, Mushroom & Dried Plum Torta       Potato Pancakes, Bacon & Chive       Potato Pancakes, Korean       Potato Party Pancakes       Potato Planks, Grilled       Potato Skewers, Rosemary       Potato Skins w/Sun Dried Tomatoes       Potato, Spiced Potato Dumplings       Potato Walnut Cakes       Pumpkin, Cored Pumpkin       Pumpkin Fritters, South African       Pumpkin Ravioli  
Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.