Batata vada with tamarind sauce recipe
 Little balls of battered, spiced, fried mash - who doesn't want this?! With a sweet and sour tamarind dip they're irresistable. 4 floury potatoes, left whole1 tbsp vegetable oil100g/3½oz urid dal1 tsp black mustard seeds8–10 curry leavespinch ground turmeric1 tbsp finely grated fresh root ginger2 garlic cloves, crushed1 green chilli, finely choppedpinch saltsqueeze lemon juice 4 floury potatoes, left whole 1 tbsp vegetable oil 100g/3½oz urid dal 1 tsp black mustard seeds 8–10 curry leaves pinch ground turmeric 1 tbsp finely grated fresh root ginger 2 garlic cloves, crushed 1 green chilli, finely chopped pinch salt squeeze lemon juice 100g/3½ gram flour (chickpea flour)pinch salt¼ tsp ground turmeric1 tsp baking powder ½ tsp chilli powdersunflower oil, for deep frying 100g/3½ gram flour (chickpea flour) pinch salt ¼ tsp ground turmeric 1 tsp baking powder ½ tsp chilli powder sunflower oil, for deep frying 50g/1¾oz tamarind purée1 tsp ground cumin, roasted½ tsp hot red chilli powderpinch ground ginger pinch salt4–5 tbsp jaggery 50g/1¾oz tamarind purée 1 tsp ground cumin, roasted ½ tsp hot red chilli powder pinch ground ginger pinch salt 4–5 tbsp jaggery Method Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside.Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds.Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm.Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use.To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Bring a large saucepan of water to the boil and cook the potatoes for 20 minutes, or until tender to the point of a knife. Allow to cool. Remove the skins and mash the flesh, then set aside. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the vegetable oil to a large saucepan over a low heat and stir in the urad dal to toast for a few minutes. Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for 30 seconds. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Add the mashed potatoes, mix well and season with salt and lemon juice. Remove from the heat and make 12–16 balls using a mini ice-cream scoop. Cover and refrigerate until firm. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. Meanwhile, to make the batter, mix everything together with 110ml/4fl oz water in a bowl. Cover and chill until ready to use. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. To make sauce, put all the ingredients except the jaggery, in a large saucepan with 100ml/3½fl oz water. Bring to the boil over a high heat, simmer for 1 minute then add the jaggery and bubble until thickened. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce. Heat the oil in a deep saucepan to 170C or until a cube of bread browns in 30 seconds. Taking one ball at a time, dip into the batter, shake off any excess and deep-fry for 4–5 minutes, or until golden. Serve with the tamarind sauce.