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Batter fried potato dumplings served with julienes of papad, spinach, with red and green chutney and topped with yogurt sauce. 
Preparation Time : 45 minutes
Cooking Time : 20 minutes
| Ingredients |
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| Potatoes sized |
4-6 medium |
| Green chillies |
4 |
| Garlic |
8-10 cloves |
| Fresh coriander leaves |
1/4 cup |
| Roasted peanuts |
15-18 |
| Turmeric powder |
1/2 teaspoon |
| Asafoetida |
a pinch |
| Lemon |
2 |
| Salt |
to taste |
| Spinach |
1 bunch |
| Oil + to deep fry |
3 tablespoon |
| Yogurt |
1 cup |
| Salt |
1/2 teaspoon |
| Sugar |
3 teaspoon |
| Chaat masala + for sprinkling |
1/2 teaspoon |
| Mustard seeds |
1/4 teaspoon |
| Curry leaves |
10 |
| Fresh mint leaves |
1 cup |
| Green chillies |
3 |
| Coconut, scraped |
1 tablespoon |
| Pomegranate seeds (anardana) |
1/2 teaspoon |
| Dates |
10 |
| Dry ginger powder (soonth) |
1/4 teaspoon |
| Fennel seeds (saunf) |
1/4 teaspoon |
| Red chilli powder |
1/4 teaspoon |
| Honey |
3 tablespoons |
| Papdi cut into julienne |
2 |
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| Method |
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| Boil, cool, peel and roughly mash the potatoeswith salt and one fourth teaspoon of salt. Peel garlic cloves. Remove stems, wash and roughly chop green chillies. Grind garlic and green chilles into a paste. Clean, wash and chop coriander leaves. For yogurt sauce, whisk yogurt with half teaspoon of salt, with one teaspoon of sugar and half teaspoon of chaat masala. Heat oil, add mustard seeds, when they crackle add curry leaves and add this tempering to the yogurt mixture. Mix and set aside. For green chutney, wash and roughly chop mint leaves. Remove stems, wash and roughly chop green chillies. Grind them with scraped coconut and pomegranate seeds to a fine paste. Add seasonings and the lemon juice of one lemon and set aside. For red chutney, roughly chop dates. Boil a cup of water and add the chopped dates, salt, one teaspoon of sugar, dry ginger powder, fennel powder and red chilli powder. Bring to a boil and simmer until dates are soft and mashed. Once the sauce is of coating consistency. Add the honey and remove from heat and cool. Clean, wash spinach leaves and pat them dry. Cut into fine julienne. Heat oil and deep fry until crisp. Remove onto an absorbent paper. Cut papads into julienne. Deep fry in hot oil and drain onto an absorbent paper. Keep aside. In a bowl, add mashed potatoes, garlic-green chilli paste, roasted groundnuts, turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt and mix well. Crush half the fried spinach julienne and add to the potato mixture. Mix well. Keep the remaining half for garnish. Make one and a half inch diameter patties of the potato mixture. Keep aside. Take gram flour and maize flour in a bowl, add cooking soda, with one fourth teaspoon of turmeric powder, red chilli powder, asafoetida and salt. Heat one-tablespoon oil and add it to the flour mixture. Add just sufficient water to make a coating consistency batter. Rest for fifteen minutes. Heat sufficient oil in a kadai. Dip the potato patties in the batter and deep fry in hot oil till golden brown in colour. Drain onto an absorbent paper. Press the vadas slightly between palms and arrange them in a plate. Spoon a little of yogurt sauce, green chutney and red chutney on each of the vadas. Garnish with fried spinach and fried papads julienne. Sprinkle a little chaat masala and serve immediately. |
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