Most of us know very well that batata vada is quite a popular Mumbai street food, i tried the same batata vada just by adding few rice flakes and turned them as batata poha vada, needless to say that this batata vada tastes marvellous for evening snacks with a cup of coffee or tea..Adding poha to the usual batata vada turned these vadas truly yummy, definitely a fabulous twist to the usual ones...Sending to Kurinji's Healthy Recipe Hunt-POha..

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Ingredients:

• 2nos Potatoes (big & cooked)
• 1cup Poha/riceflakes
• 1no Onion(chopped finely)
• 3nos Green chillies (chopped)
• 1tsp Ginger (grated)
• 1/4tsp Mustard seeds
• 1/4tsp Cumin seeds
• Chopped coriander leaves
• Salt
• Oil

For Batter:

• 1/2cup Gram flour
• 1/4cup Rice flour
• 1/2tsp Baking powder
• 1tsp Ginger garlic paste
• 1/4tsp Turmeric powder
• 1/2tsp Red chilly powder
• Salt
• Oil for deep frying

Method:
Heat enough oil,fry the mustard seeds, cumin seeds..immediately add the chopped onions, grated ginger and chopped green chillies,sauté everything for few minutes until the onions turns transculent,meanwhile soak the poha in hot water until they turns soft and drain the excess of water and keep aside..Now add the cooked and mashed potatoes,softened poha with salt to the cooking veggies,cook for few minutes..finally add the coriander leaves and put off the stove..

Heat the oil for deep frying...Take all the ingredients for batter except oil and turn as a thick batter, make small balls from the prepared potato rice flakes mixture, dip gently in the batter..Drop gently to the hot oil, fry until they turns golden brown..

Serve hot with green chutney or else with a cup of tea or coffee..

Source: Priya's Easy N Tasty Recipes

The Konkani word "Chettambade" indicates flat vadas/fritters. It also goes by the name "daal vada" in Mumbai. I tried to recreate my grandma's signature recipe which used to be crispy from outside and soft from inside.

Chettambade/Daal vada

Chana Daal Fritters

Ingredients

• 1 cup chana daal, soak for 4 - 6 hours

Grind to a coarse paste

• Drained daal, leave 2 tbsp daal aside
• 1" ginger, peeled
• 3-4 byadgi chilies
• 1/2 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 cup fresh coconut (you can use more if you please)
• salt to taste
  

Mix in the batter

• 2 tbsp drained daal
• 2 sprigs curry leaves, torn
• 2 tbsp fresh coconut pieces/naarLachya KaataLya
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro/coriander leaves
  
• Oil for deep frying
• 1 tbsp super hot oil for mohan
  

Method

1. Drain soaked daal. Keep 2 tbsp daal aside.

2. Grind the daal with remaining ingredients for grinding.

3. Stir in 2 tbsp daal and curry leaves, coconut pieces, onion and cilantro.

4. Heat oil for deep frying.

5. Add 1 tbsp super hot oil to the batter. This makes vadas crispy and fluffy.

6. Make 16 small balls. Flatten them with hand.

7. Deep fry the vadas till they are darkish brown in color.

Note -

1. Frying these vadas can be tricky. They will appear to be ready but may not be cooked through. So make sure to fry on medium to low heat. So they are cooked well but not burnt.

Source: Enjoy Indian Food