Spicy Lehsuni Vada

Spicy Lehsuni Vada Video by Tarla Dalal

1. For the lehsuni vada batter, in a deep bowl, take besan.
   
2. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying.
   
3. Now add salt to taste and ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls.
   
4. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside.
   
5. For the spicy lehsuni vada mixture, take the boiled and mashed potatoes in a deep bowl. You can also grate the potatoes.
   
6. Add the garlic paste.
   
7. Now, add the chilli powder.
   
8. Finally, add some lemon juice and salt.
   
9. Mix very well so that the flavorings are spread properly.
   
10. Divide the mixture into 20 equal portions. Roll each portion into a round.
    
11. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy.
    
12. Dip each lehsuni vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other.
    
13. Drain the spicy garlicky vada on an absorbent paper.
    
14. Serve the spicy lehsuni vada immediately with sukhi lehsun chutney.
    
15. You can even stuff this spicy lehsuni vada in between laddi pav and serve them as vada pav.
16. If you enjoyed this spicy snack recipe, you can try other tongue-tickling evening snack recipes like Spicy Rice Samosa, Spicy Potato Wedges, Spicy Potato and Roti Roll, Spicy Tava Idli.