Prep Time: 30 minutes
Cuisine : Indian
Serves : 15 pcs
Ingredients:
For the Vadas
1 tbsp Oil
1 tsp Mustard Seeds
7-8 Curry Leaves
2 tsp Chopped Ginger
2 tsp Chopped Garlic
¼ tsp Hing
¼ tsp Turmeric powder
350gm Boiled potatoes
Salt to taste
1 tsp Coriander leaves
For the batter
2 cups Besan
½ tsp Baking soda
½ tsp Turmeric powder
Salt to taste
For the Garlic chutney
3-4 Garlic cloves
1/4 cup grated dried coconut
1/4 cup chilli powder
salt to taste
For the Green Chutney
1 cup Mint Leaves (Chopped)
½ cup Coriander leaves (dhania patta)
1 Green chili (chopped)
½ wedge Lemon (juiced)
Pinch of Black/Regular salt
Other Ingredients
12 slices bread
Oil for deep frying
Method:
1. Cut off the crust from the slice bread & place in a muffin tray, brush with oil & toast in the oven till it retains its shape.
2. For the vadas In a pan, heat oil & add the mustard seeds, curry leaves once the splutter, add the garlic, ginger & hing, cook for 2 mins
3. Now add the turmeric, & potatoes, season with salt & combine the masala with the potatoes
4. Before removing add chopped coriander & mix well
5. Make small vadas, dip in besan batter & deep fry for 4-5 minutes on medium heat.
6. For the assembly, take a piece of the toasted bread, add chutney, add the vada & top with dry garlic chutney,
7. Garnish with some fried chilli slices
8. Gobble! Gobble! Gobble!