Crispy Potato Vadi Recipe: Easy & Delicious Tea-Time Snack
Looking for a tasty and quick tea-time snack? Try this simple Crispy Potato Vadi Recipe made with raw grated potatoes, gram flour, and everyday spices.
Ingredients
- 3 medium raw potatoes about 250 grams
- 1 1/2 tablespoons crushed paste made of green chillies, 1/2 inch ginger, and 1 whole garlic pod
- 1/2 teaspoon cumin seeds crushed with the ginger and garlic
- 1 teaspoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon white sesame seeds
- 3/4 cup gram flour besan
- 2 teaspoons rice flour
- 1/4 teaspoon asafoetida hing powder
- Salt to taste
- 1/2 cup fresh coriander leaves finely chopped
- 3 to 4 tablespoons oil for greasing and shallow frying
Instructions
Step 1: Prep the Potatoes
- Wash, peel, and grate the raw potatoes. It is very important to squeeze the grated potatoes completely with your hands to remove all the water. Place the squeezed potato shreds in a dry mixing bowl.
Step 2: Add the Spices
- To the grated potatoes, add the crushed green chilli, ginger, garlic, and cumin paste. Follow up with coriander seeds, turmeric, white sesame seeds, asafoetida, and chopped coriander leaves.
Step 3: Add Flours and Mix
- Add the gram flour (besan), rice flour, and salt to taste. Mix everything well using your hands. Do not add any extra water to this mixture. The natural moisture left in the potatoes is enough to bind the dough.
Step 4: Shape and Steam
- Grease a steaming plate with a little oil. Take portions of the mixture and shape them into thick, long cylindrical rolls (vadis). Boil water in a steamer or a deep pot, place the plate inside, cover tightly, and steam on a medium flame for 15 minutes.
Step 5: Cool and Slice
- Once steamed, remove the plate and let the rolls cool down completely. Once cooled, use a sharp knife to cut them into medium-thick slices (straight or diagonal cuts work great).
Step 6: Shallow Fry
- Heat a little oil in a flat pan. Place the sliced vadis gently onto the pan and shallow fry them on medium heat. Flip them carefully and fry until both sides have a beautiful, crispy golden-brown colour. Serve hot!