Potato Stuffed Uzhunnu Vada
½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying
Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.