Batata Vada Recipe | Food Diaries | Chef Zarnak Sidhwa | Street Food

Method For Batata Vada:
Make a paste of green chilli, ginger and garlic. Heat 2 teaspoons oil. Add mustard seeds. When they start to crackle, add curry leaves and green chilli-ginger garlic paste. Add turmeric powder and mix in the mashed potatoes. Add chopped coriander leaves, lemon juice and salt. Divide it into 9-10 equal portions. Grease your hands with oil and make round shaped balls from it. Prepare the batter by whisking gram flour, baking soda and salt with little water and make a lump free smooth batter. Heat oil for deep-frying. Dip each potato ball into batter, coat it and gently drop it into the hot oil. Deep fry until light golden brown. Drain on an absorbent paper. Serve hot with chutney.

Method For The Chutney:
Heat oil in and roast garlic cloves, add the peanuts, grated dry coconut, cumin seeds, coriander seeds, sesame seeds. Add cayenne red chili powder and salt to taste and let cool. Once cool, grind to make a smooth chutney.

Method:
Peel and chop mangoes. Discard the stones. Add chopped mangoes in a blender. Add milk, sugar, husk and ice cubes. Blend till smooth. There should be no chunks of mangoes in the shake. This is a thick milkshake. For a slightly thinner milkshake, you can add more milk. Pour in the serving glasses and serve chilled.

Method:
Gently boil the milk on medium low flame, stirring occasionally until the milk is reduced to half the quantity. Add sugar and continue to cook it down further. Add nuts, saffron, cardamom powder, rose essence or rosewater and salt. Pour mixture in kulfi molds and freeze overnight.