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1
For vada:
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Heat about a tablespoon of oil in a pan.
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3
Add mustard seeds to it.
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Once the mustard seeds start to pop, add ginger paste, mix with oil and then add 1 teaspoon cayenne pepper, salt, turmeric and potatoes.
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Mix everything well together and mash the potatoes well, not leaving any big pieces.
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Set aside and let it cool a little.
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7
Now divide the potato filling into equal sizes and make balls out of it (this makes around 10- 12 balls).
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In a mixing bowl, mix chickpea flour, 1 teaspoon salt and the remaining 1/2 teaspoon cayenne pepper.
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Add water and whisk well so that there are no lumps.
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Make a batter off of it.
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Batter should be of consistency similar to that of pancake batter.
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Heat oil in a pan to fry the potato balls.
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Drop potato balls first in the batter, coating them with the batter, and then drop them in the oil, frying them.
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Once fried, take the balls out and drain excess oil in a paper towel.
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15
To serve, split the dinner roll down the middle.
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Place a vada in between and eat it just like that.
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You can also make it spicier by adding green cilantro chutney or dry coconut and garlic chutney (recipe follows) or some deep fried Thai chili with sea salt.
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For the dry chutney:
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Heat a pan, add garlic and also grated coconut.
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Over medium low heat, cook while constantly stirring until the coconut is dry roasted and light golden.
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Grind all the ingredients together.
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Dont add any water, this chutney is supposed to be dry.
