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ALOO WADA
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By Priya on March 26, 2012
Aloo Wada Recipe
Aloo wada is the simple and delicious snack dish made with boiledpotatoes, tempering of ginger and garlic, dipped in the batter of gramflour and then deep fried in hot oil. It is one of the best snack dish orstreet chaat mostly served with the pav and chutney. Here are thesimple steps to make aloo wada and the unique way to serve withsambar and dry red chutney made of bread crumbs.
Preparation time: 15 minutesCooking time: 15 minutes
Servings: 4 persons
4 potatoes boiled
2 tbsp gingergarlic paste
1/2 tsp mustard seeds
45 curry leaves
45 green chillies chopped
1/2 tsp red chilli powder
1/2 tsp cumin powder
Ingredients:
2
1/2 tsp turmeric powder
Oil to deep fry
Fresh cilantro chopped
Salt to taste
For making the batter you need:
1 cup besan (bengal gram flour)
Salt as per the taste
1/2 tsp red chilli powder
water
1. Remove out the skin of the boiledpotatoes.
2. Mash the boiled potatoes in a bowl.
3. Heat a sauce pan and add 1 tsp ofoil.
4. In the heating oil add mustardseeds and curry leaves. Allow tocrackle.
5. Add gingergarlic paste and green chillies.
6. Saute for few seconds until the raw flavor of ginger and garlicgoes away.
7. Pour this fried masala into the bowl of mashed potatoes.
8. Add salt and other spices.
9. Mix lot of cilantro in the mixture.
How to makeAloo Wada:
10. Mix well and apply little bit of oil to the potato mixture.
11. Now in another bowl combine the besan, salt and red chillipowder.
12. Make the medium thick batter with the help of water.
13. Heat the sufficient oil in a pan.
14. Make the small balls from the potato mixture and dip in thebatter of besan.
15. Dip well to coat from all the sides.
FryingAlooWada
16. Deep fry in hot oil until golden brown in color.
17. Drain on absorbent paper.
18. In this way make all the aloo wada’s.
19. Serve hot with sambar, coconut chutney and dry red chillichutney.
1. You can add chopped onion in the mixture of potatoes.
2. Make sure the oil should be hot enough to make these aloowada’s.
3. The batter of flour should be neither too thick nor too thin, itshould be medium thick in consistency.
4. Trust me, serve this aloo wada with the sambar and chutney,you will be amazed while getting the compliments.
Chef Tips: