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Batata Wada Recipe

Fried Potato Dumplings

In a large bowl, combine:
5 large potatoes, boiled, peeled, and mashed
1 teaspoon fresh grated ginger
2 teaspoons fresh minced garlic
1 teaspoon cumin powder
2-4 teaspoons lemon juice
1 teaspoon fresh coriander (cilantro), chopped
1 1/2 teaspoons hot red pepper powder
Make small balls with the mixture and set aside. Wet your hand with water to prevent sticking.
Make a batter with:
8 heaping Tablespoons chick peas flour
2 teaspoons hot red pepper powder
1 teaspoon turmeric powder
2 teaspoons salt, or to taste
water, enough to make a thick batter
Dip the potato balls in the batter until well coated and fry in deep oil. The oil should be hot, but fry at low heat.
These are excellent served with Apple Butter Chutney. See Samosa recipe for approximate nutrition information.
Batata means potato and Wada means dumpling.
Category Breads
Servings Makes about 15 Serving Size 2
Calories 0 Protein g
Fat 0 g Carbohydrates0 g

Pictures

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Boiled Potatoes

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Peeled Potatoes

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Mashed Potatoes

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Batata Wada Batter

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Batata Wada Filling

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Batata wada dipped in chick peas flour batter.

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Placing dumplings into deep fryer.

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Fry with hot oil over low heat.

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Remove dumplings onto a paper towel.

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Best served with Apple Butter Chutney

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