1½ kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
1½ tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
oil for deep frying
salt to taste
Batter
125 g besan/gram flour
1 egg
salt to taste
For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.
Boil and skin potatoes. Mash well. Heat oil add turmeric, garlic and cumin seeds. Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well. Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown. Serve immediately with tamarind chutney or red garlic chutney.