Potato wadas

Ingredients:

3 medium to large potatoes boiled

1/2 tablespoon ginger paste

1 teaspoon garlic paste

A handful of coriander leaves finely chopped 

1 teaspoon mustard seeds

1/2 teaspoon turmeric

4 tablespoons gram flour (besan)

Water

Salt to taste

5-6 curry leaves

Red chilli powder to taste

Oil for frying 

Mash the potatoes with coriander, salt, turmeric and red chilli powder.

In a small pan heat 1 tablespoon oil, add mustard seeds and let crackle. Then add. Curry leaves, ginger and garlic paste.

Add this to the mashed potatoes. And mix well. Shape into balls and keep aside

Make a thin paste of the gram flour, a little salt and water.

In a pan heat oil. Dip the potato balls in the gram flour and deep fry until golden brown or crisp.

Serve hot with coconut or coriander chutney or ketchup.

Can be fried a little and stored in the refrigerator (like in the picture). When you want to serve, just refry till golden brown. Can be stored for 3-4 days.

Makes 10-12 wadas.