Ingredients

  • 1 kg Potato (boiled and mashed)
  • ½ kg Peas (boiled & crushed)
  • 1 cup Urad Daal
  • Freedom Refined Sunflower Oil to fry
  • 2 cups Curd
  • 2 tbsp coriander leaves (finely chopped)
  • 1 tsp of Asafetida
  • Salt to taste
  • 2 – 3 Green Chilies (Paste)
  • ¾ inch Ginger

Directions

  1. Soak Urad Daal for 8 hours/overnight.
  2. After that remove it from water, grind it to thick paste.
  3. Add asafetida, salt to taste and set it aside.
  4. Now in a large bowl take mashed potatoes, crushed peas, chopped coriander, ginger chili paste, asafetida and salt to taste.
  5. Mix well and make 10-12 equal size balls.
  6. Now heat oil in a kadhai, dip prepared balls in Urad Daal Paste and deep fry them on slow flame.
  7. Meantime beat the curd to smooth consistency, add 6 – 8 cups of water and little salt. Soak the fried vadas for 15 – 20 minutes before serving.
  8. Garnish with red chili powder and finely chopped coriander.
  9. Suggestion – If you wish you can add boiled, crushed beans and carrots to potato peas mixture.