Put leftover baked potatoes to good use. Bhattata vada makes great party food!
250g/9oz mashed potato, cooled
salt and freshly ground black pepper
¼ tsp crushed dried chilli
½ tsp roasted coriander seeds
1 tsp chopped fresh ginger
½ tsp roasted cumin seeds
180g/6½oz gram flour (chickpea flour)
70g/2½oz rice flour
1½ tsp garlic and ginger paste (made by blending 1 garlic clove and 1cm/½in piece ginger with 1 tsp water to a paste in a food processor)
½ tsp crushed dried chilli
1 fenugreek leaf, chopped
salt and freshly ground black pepper
water, as necessary
vegetable oil, for deep frying
mint chutney or tamarind chutney, to serve (optional)
For the potato balls, mix all of the potato balls ingredients together in a large bowl until well combined.
Using your hands, roll the mixture into balls about 4cm/1½in diameter. Set aside.
For the batter, in a separate bowl, mix together all of the batter ingredients apart from the water and the vegetable oil.
Gradually add water as necessary, whisking the mixture continuously, until a batter with the consistency of lightly whipped double cream forms.
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip each of the potato balls into the batter, then lower the balls into the hot oil in batches. Deep fry for 3-4 minutes, or until the batter is crisp and golden-brown. Remove the balls from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining potato balls.
To serve, place the bhattata vada onto a large serving plate. Serve mint chutney or tamarind chutney in dipping bowls alongside.
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