Ingredients:

½ kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
½ tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste

Batter:
125 g besan/gram four
1 egg
salt to taste

Method:

* For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.
Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
* Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
* Serve immediately with tamarind chutney or red garlic chutney.

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