Crispy Potato Semolina Vada with Spicy Chutney
This recipe is a delightful snack that combines the crispy goodness of potatoes and semolina with a spicy chutney that will tantalize your taste buds. Perfect for tea-time or as a party appetizer, these vadas are easy to make and incredibly delicious. The chutney adds a burst of flavor, making it a complete treat. You can watch the detailed recipe on my YouTube channel, Tripti Home Kitchen. The link is in my bio!
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Ingredients
For Vada
potatoes potatoes2
oil2tsp
cumin seeds1tsp
chopped green chillies2clove
chopped ginger1in
sesame seeds2tsp
chilli flakes1tsp
water2cup
semolina1cup
salt1pinch
chopped coriander leaves1bundle
For Chutney
dry red chillies3clove
garlic cloves5clove
roasted chana dal1/4cup
desiccated coconut/fresh coconut1/4cup
tamarind pulp1tsp- salt1pinch
- water1cup
For Tadka
- oil1tsp
mustard seeds1tsp
curry leaves1bundle
asafoetida2pinch
Nutrition (per serving)
Calories
145.6kcal (7.28%)
Protein
3.6g (7.16%)
Carbs
11.4g (4.16%)
Sugars
0.8g (1.6%)
Healthy Fat
7.3g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
How to make Crispy Potato Semolina Vada with Spicy Chutney
Prepare the Chutney
- Step 1
Grate the pumpkin and potatoes well, then wash them thoroughly with water.
- Step 2
In a pan, dry roast the dried red chilies and garlic, then put them in the mixer.
- Step 3
Add roasted chickpeas, grated coconut, tamarind, salt, and water, and grind it all together.
- Step 4
Temper the chutney with oil, mustard seeds, curry leaves, and asafoetida.
Prepare the Vada
- Step 1
In another pan, heat some oil, and once hot, add cumin seeds, green chilies, ginger, and salt.
- Step 2
When the water comes to a boil, add the grated pumpkin and potatoes.
- Step 3
Once it boils again, add semolina and mix it well.
- Step 4
When the semolina thickens, add chopped coriander leaves, cover it, and let it sit for five minutes.
- Step 5
After five minutes, form balls while they are still warm, make a hole in the middle, and fry them in hot oil until golden brown and crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
145.6kcal (7.28%)
Protein
3.6g (7.16%)
Carbs
11.4g (4.16%)
Sugars
0.8g (1.6%)
Healthy Fat
7.3g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to fry the vadas in hot oil to ensure they turn crispy and golden brown.
Adjust the spice level of the chutney by adding fewer or more red chilies as per your preference.
Use fresh coconut for a richer flavor in the chutney.
FAQS
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor.
Can I bake the vadas instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they may not be as crispy as fried ones.
How long can I store the chutney?
The chutney can be stored in the refrigerator for up to 3 days in an airtight container.
Can I skip the tamarind pulp in the chutney?
Tamarind adds a tangy flavor, but you can substitute it with lemon juice or skip it if preferred.
What oil is best for frying the vadas?
Vegetable oil or sunflower oil works best for frying as they have a neutral flavor.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia