Lassaniya Batakavada
by Radha Hoizal

This is an awesome recipe which you can enjoy when its raining. The usual batata vada masala of potatoes, chillies and garlic team up brilliantly with pomegranate, cashews and raisns, adding a sweet note and a crunch. Whereas the fennel seeds and sesame seeds in the tempering add to the aroma and a nutty flavour to the vadas.

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Lassaniya Batakavada recipe - How to make Lassaniya Batakavada

For The Stuffing
250 gms boiled and mashed potatoes
1 tbsp garlic (lehsun) paste
3 chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
2 tbsp chopped coriander (dhania)
2 tbsp powdered sugar
a pinch citric acid (nimbu ka phool)
2 tbsp pomegranate seeds (anardana)
1 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)

For Tempering
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1 tbsp sesame seeds (til)
1/2 tsp turmeric powder (haldi)

For The Batter
1 cup besan (bengal gram flour)
salt to taste
pinch of baking soda
oil for deep frying

Method
For the stuffing:

In bowl take potatoes and add garlic paste,chilli,ginger paste,salt and pepper powder and mix well.
Also add pomegranate seeds, kaju pieces and raisins and mix well.
Heat oil in a small pan and add mustard, cumin seeds, fennel seeds, sesame seeds and let them crackle.
Add this to the potato mixture and mix well.
Than add coriander, sugar,citric acid and mix well.

For the batter

In a bowl mix besan,salt,soda and water to make medium thick batter.
Make balls of the potato mix and dip in the batter and deep fry in hot oil till golden and serve with tomato ketchup.