Add the beets and salt, and sauté for 7 minutes or until all the excess moisture has evaporated. Add the chile powder and chaat masala, and stir well. Add the lemon juice and stir well.
3. In a large bowl, combine the beet mixture with the potatoes and stir well. Add the amlas and 2 tablespoons of the cornstarch, and stir well. Let cool, then put in the refrigerator to chill for 30 minutes.
4. Grease your hands, then divide the beet-potato mixture into 8 portions. Shape each portion into a thick 2½-inch (6½-cm) patty.
5. Dredge the patties in the remaining cornstarch and set aside.
6. Place a nonstick griddle over medium heat. Place a patty on the griddle, drizzle ½ tablespoon of the oil all around it, and cook for 2 minutes on each side or until both sides are evenly cooked. Cook the remaining patties using the remaining oil.
7. Transfer to a serving platter and serve hot.
Batata Vada
Batter-fried potato dumplings
I am not sure which sells more in Mumbai— batata vadas or McDonald’s hamburgers. But given a choice I would go for batata vadas laced with dry red garlic chutney.
Serves 4.
6 small potatoes
1-inch (2½-cm) piece fresh ginger, chopped
6 cloves garlic
4 or 5 green chiles, stemmed and chopped
1½ cups (150 grams) besan (chickpea/gram flour)
1 teaspoon red chile powder
1 tablespoon table salt
Pinch of baking soda
4 teaspoons plus 1 quart (800 ml) vegetable oil
¼ teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
½ teaspoon mustard seeds
Pinch of asafetida
10 to 12 fresh curry leaves
1. Wash and scrub the potatoes well. Put 4 cups (800 ml) water in a deep saucepan and place over medium heat. When the water begins to boil, add the potatoes and cook, covered, for 25 minutes or until the potatoes are tender. Drain in a colander and let cool to room temperature. Once cooled, peel the potatoes, then mash them using a potato masher. Set aside.
2. Put the ginger, garlic, and chiles in a mini food processor with 2 tablespoons water, and process to a smooth paste. Transfer the paste to a small bowl and set aside.
3. Place the besan in a deep bowl. Add the chile powder, 1 teaspoon of the salt, and the baking soda. Add ½ cup plus 6 tablespoons (190 ml) water and whisk well to make a smooth, lump-free batter. It should not be too thick.
4. Place a medium nonstick sauté pan over medium heat and add 3 teaspoons of the oil. When small bubbles appear at the bottom of the pan, add the ginger-garlic-chile paste and sauté for 1 minute. Add the mashed potatoes and the turmeric, and sauté for 5 to 6 minutes. Add the cilantro and the remaining 2 teaspoons salt. Stir well and sauté for 2 to 3 minutes. Transfer the mixture to a bowl.
5. Place a small nonstick sauté pan over medium heat and add 1 teaspoon of the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the asafetida and curry leaves. Immediately pour the spices over the potato mixture and stir well. Let cool to room temperature.
6. Once cooled, divide the mixture into 16 portions and shape each into a smooth ball.
7. Place a wok over high heat and add the remaining 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, dip 4 of the potato balls in the besan batter, one at a time, and gently slide them into the hot oil; do not overcrowd the wok. Lower the heat to medium and fry, spooning a little oil over the balls with a slotted spoon, until they are light golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining potato balls.
8. Serve immediately with a chutney of your choice.
If you have leftover besan batter, you can dip thin, round slices of potato or green pepper in the batter and deep-fry until golden. These are called bhajias.
Bedvin Kachori
A crisp whole-wheat pastry with lentils
Kachoris are typical snacks from the west of India. As one travels from region to region, the kachori changes in size and stuffing. When cooking kachoris, have
3. In a large bowl, combine the beet mixture with the potatoes and stir well. Add the amlas and 2 tablespoons of the cornstarch, and stir well. Let cool, then put in the refrigerator to chill for 30 minutes.
4. Grease your hands, then divide the beet-potato mixture into 8 portions. Shape each portion into a thick 2½-inch (6½-cm) patty.
5. Dredge the patties in the remaining cornstarch and set aside.
6. Place a nonstick griddle over medium heat. Place a patty on the griddle, drizzle ½ tablespoon of the oil all around it, and cook for 2 minutes on each side or until both sides are evenly cooked. Cook the remaining patties using the remaining oil.
7. Transfer to a serving platter and serve hot.
Batata Vada
Batter-fried potato dumplings
I am not sure which sells more in Mumbai— batata vadas or McDonald’s hamburgers. But given a choice I would go for batata vadas laced with dry red garlic chutney.
Serves 4.
6 small potatoes
1-inch (2½-cm) piece fresh ginger, chopped
6 cloves garlic
4 or 5 green chiles, stemmed and chopped
1½ cups (150 grams) besan (chickpea/gram flour)
1 teaspoon red chile powder
1 tablespoon table salt
Pinch of baking soda
4 teaspoons plus 1 quart (800 ml) vegetable oil
¼ teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
½ teaspoon mustard seeds
Pinch of asafetida
10 to 12 fresh curry leaves
1. Wash and scrub the potatoes well. Put 4 cups (800 ml) water in a deep saucepan and place over medium heat. When the water begins to boil, add the potatoes and cook, covered, for 25 minutes or until the potatoes are tender. Drain in a colander and let cool to room temperature. Once cooled, peel the potatoes, then mash them using a potato masher. Set aside.
2. Put the ginger, garlic, and chiles in a mini food processor with 2 tablespoons water, and process to a smooth paste. Transfer the paste to a small bowl and set aside.
3. Place the besan in a deep bowl. Add the chile powder, 1 teaspoon of the salt, and the baking soda. Add ½ cup plus 6 tablespoons (190 ml) water and whisk well to make a smooth, lump-free batter. It should not be too thick.
4. Place a medium nonstick sauté pan over medium heat and add 3 teaspoons of the oil. When small bubbles appear at the bottom of the pan, add the ginger-garlic-chile paste and sauté for 1 minute. Add the mashed potatoes and the turmeric, and sauté for 5 to 6 minutes. Add the cilantro and the remaining 2 teaspoons salt. Stir well and sauté for 2 to 3 minutes. Transfer the mixture to a bowl.
5. Place a small nonstick sauté pan over medium heat and add 1 teaspoon of the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the asafetida and curry leaves. Immediately pour the spices over the potato mixture and stir well. Let cool to room temperature.
6. Once cooled, divide the mixture into 16 portions and shape each into a smooth ball.
7. Place a wok over high heat and add the remaining 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, dip 4 of the potato balls in the besan batter, one at a time, and gently slide them into the hot oil; do not overcrowd the wok. Lower the heat to medium and fry, spooning a little oil over the balls with a slotted spoon, until they are light golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining potato balls.
8. Serve immediately with a chutney of your choice.
If you have leftover besan batter, you can dip thin, round slices of potato or green pepper in the batter and deep-fry until golden. These are called bhajias.
Bedvin Kachori
A crisp whole-wheat pastry with lentils
Kachoris are typical snacks from the west of India. As one travels from region to region, the kachori changes in size and stuffing. When cooking kachoris, have
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