Dahi Vada with Spiced Potatoes
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g dried black urad dal
- 300 g baby new potatoes
- 400 g natural yoghurt
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 2 tbsp tamarind paste
- 0.5 tsp chilli powder
- 400 ml vegetable oil for frying
- 10 g fresh coriander, chopped
Method
- 1
Soak the urad dal in plenty of water for 4 hours, then drain and blitz with a little water to a thick, smooth batter.
- 2
Heat the vegetable oil in a deep pan to 180C and drop in tablespoonfuls of the batter, frying for 3-4 minutes until golden, then drain and soak the vadas in warm water for 10 minutes.
- 3
Boil the baby new potatoes for 10 minutes until tender, then drain, halve and toss with the chilli powder.
- 4
Squeeze the vadas gently to remove excess water and arrange in bowls with the potatoes.
- 5
Whisk the natural yoghurt with the cumin seeds and spoon over, then drizzle with the tamarind paste and scatter with the chaat masala and chopped coriander.
- 6
Chill for 10 minutes before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.