Fried Potato Dumpling


3 medium potatoes boiled peeled and roughly chopped (this will make 2 cups of chopped potatoes)

1 tablespoon oil

1/2 teaspoon black mustard seeds (rai)

7-10 curry leaves chopped, optional

1/4 teaspoon turmeric (haldi)

1 tablespoon finely chopped ginger

1 green chili finely chopped adjust to taste

2 tablespoons chopped cilantro (hara dhania)

1/2 teaspoon salt adjust to taste

For Batter


1/2 cup besan, gram flour (available in Indian grocery stores)

1 tablespoon rice flour

1/8 teaspoon asafetida (hing)

1/4 teaspoon baking soda

1/4 teaspoon red pepper

1/2 teaspoon salt adjust to taste

About 1/4 cup of water

Oil to fry

  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins


Heat oil in a frying pan on medium heat moderately.

Add mustard seeds as the seeds crack add curry leaves, (curry leaves splatters) potatoes, ginger, green chili, turmeric, and salt.

Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Let the potato mix cool off, divide them into about 12 pieces and make them into smooth round ball, they will be little smaller then golf ball.

Heat about 1”of oil in a frying pan on medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.

Turn them occasionally. Fry the batata vadas until all sides are golden-brown.

Batata vadas will take about four minutes to cook.

Serve them hot with cilantro chutney.


Serve them with sandwich buns using cilantro chutney as spread.

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