Batata Vada,Batata Vada, non-fried version!!Recipe link : http://www.tarladalal.com/Batata-Vada-%28-Non-Fried-Snacks-%29-33264rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Batata VadaBatata vada, this popular street-food from western india has gained a place in the hearts of indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful!Preparation Time: 15 minutesCooking Time: 12 minutesMakes 6 vadasIngredientsFor The Vadas2 cups boiled , peeled and mashed potatoes2 tsp oila pinch mustard seeds ( rai / sarson) (rai / sarson)4 to 5 curry leaves (kadi patta)a pinch asafoetida (hing)1 1/2 tsp ginger-green chilli paste1 tsp garlic (lehsun) paste1/4 tsp turmeric powder (haldi)1 tbsp chopped coriander (dhania)1 tsp lemon juicesalt to tasteFor The Batter1/2 cup besan (bengal gram flour)1/4 tsp chilli powder1/4 tsp turmeric powder (haldi)a pinch asafoetida (hing)salt to tasteOther Ingredients3/4 tsp oil for cookingMethodFor the vadas1. Heat the oil in a non-stick pan and add the mustard seeds.2. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.3. Add the ginger-green chilli paste and garlic paste and again sauté on a medium flame for a few seconds.4. Add the potatoes, turmeric powder, coriander, lemon juice and salt, mix well cook on a medium flame for 1 to 2 minutes. Keep aside to cool. For the batter1. Combine all the ingredients together in a bowl, add enough water to make a batter of pouring consistency. Keep asideHow to proceed1. Divide the mixture into 6 equal portions and shape them into flat round wadas. Keep aside.2. Dip each vada in the batter and place them in a hot broad non-stick pan.3. Cover and cook on a slow flame for 3 to 4 minutes, using ? tsp of oil.4. Turn upside down, cover again and cook for another 3 to 4 minutes or till they turn golden brown in colour.5. Serve hot with dry garlic chutney or whole wheat pav.