INGREDIENTS
250 g potatoes, boiled, 3-4 curry leaves, chopped, ½ tsp mustard seeds, 10 g garlic, chopped a pinch of turmeric powder, 10 g coriander leaves, 60 g gram flour a pinch of cooking soda, 1 green chilli, chopped, ½ tsp ghati masala, sev bhujia, for garnishing, oil for frying
For the disco chutney
40 ml sugar, 30 ml vinegar, 10 g garlic, finely chopped, 1 green chilli (small-size), de-seeded and finely chopped, 5 g coriander, finely chopped
For the ghati masala
20 g fried onions, 30 g garlic, 60 g grated coconut, 50 g bread crumbs, 25 g red chilli powder, 10 g cumin seeds, salt to taste
For the sweet curd
50 g set curd, 2 tsp sugar, ¼ tsp garlic, chopped
METHOD
• Peel the skin of boiled potatoes and grate.
• Heat oil in a pan, add the curry leaves, mustard seeds, chopped garlic and turmeric.
• Sauté for a while and mix in the grated potatoes.
• Add the coriander leaves and salt.
• Remove the pan from heat. Divide the mixture into equal-sized portions, make round patties and keep aside.
• For making the disco chutney, boil the sugar with equal quantity of water on low heat and make a syrup.
• Add vinegar, chopped garlic, green chilli and freshly chopped coriander. Mix well. Keep the disco chutney aside.
• Prepare the ghati masala by roasting all the ingredients and grinding to a coarse mixture. Keep the powdered masala aside.
• Now prepare the sweet curd by mixing the ingredients. Keep the sweet curd aside.
• Now mix the gram flour and water together to make a batter of thick consistency. Add salt and a pinch of soda and stir well.
• Heat oil in a kadai. Dip the potato patties into the batter once and slide them into the heated oil one by one.
• Deep-fry the patties until they turn golden brown in colour.
• Transfer the potato patties to a plate. Make a deep slit in cross shape on top of the vada patty.
• Add a little disco chutney with a spoon such that it goes into the vada. Then add sweet curd over the disco chutney.
• Finally top it with sev bhujia and chopped coriander leaves and serve hot with the remaining disco chutney.
