4 Serves
41 Mins
Boil the potatoes in a pot until tender, then peel and mash them thoroughly.
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Vitamin E
2 mg / 15 mgVitamin K
135 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
230 µg / 400 µgCalcium
204 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
162 mg / 420 mgPhosphorus
311 mg / 1,250 mgPotassium
1633 mg / 4,700 mgSodium
2011 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
12 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a mixing bowl, combine the mashed potatoes with mango powder, chili powder, fennel seeds, ground coriander, ground cumin, garam masala, and salt. Mix well to create the filling.
Wash the large green chillies, slit them lengthwise, and carefully remove the seeds.
Stuff each prepared chilli with the potato filling and set aside.
In a separate bowl, whisk together the chickpea flour, salt, turmeric, and baking soda. Gradually add water to create a smooth, thick batter.
Heat cooking oil in a deep-frying pot. Dip each stuffed chilli into the batter, ensuring it is well-coated, and carefully drop into the hot oil. Fry until crisp and golden brown.
Remove the fried vadas from the oil using a slotted spoon and drain on paper towels. Serve hot with ketchup or green chutney.
25
g95
g20
g
Yemeni
