Tangy spiced potato dumplings (batata vada) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green chutney; Tamarind and date chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on February 14, 2014

    The recipe had one small glitch, which was that the chickpea batter required more water than called for (I used 1 cup instead of 1/2 cup to get the right consistency). Otherwise, these came out very nicely, perfectly seasoned.

  • Delys77 on February 11, 2014

    Pg. 183 Very tasty little morsels. The potato has a lovely yellow hue and little specks of black mustard seed which makes for a lovely presentation. The coating is very crisp and the overall flavour was excellent. I was able to cook in a large pot in 3 batches, but I had to be very careful of crowding.

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