BATATA VADA: Indian Potato Fritters with Mustard, Cumin, Curry, and Ginger (served with Green Coriander-Mint Chutney)

Cuisine & Diet: Dairy-free, Gluten-free, Hanukkah, Indian, Passover, Vegan, Vegetables, Vegetarian

Class Format: 2-DISH/LONGER DISH VIRTUAL COOKING LESSON ($225/individual household; $30 for each additional household signing in)

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GENERAL INGREDIENTS:
Idaho or Yukon Gold potatoes
Fresh ginger root
Hot green chili
Fresh coriander (cilantro) leaves
Mustard seeds (optional)
Cumin seeds
Ground turmeric
Pinch chili powder
Fresh curry leaves or curry powder
Asafetida (or garlic powder or onion powder)
Turmeric powder
Ground fenugreek
Kosher salt
Skinned split black gram (urad dal: a dried bean available in Indian specialty stores), optional
Besan or Gram (chickpea) flour
Rice flour
Bread crumbs or rice flour (or mixture of both)
Tamarind paste/concentrate (you want the kind in a jar that looks like thick black strap molasses — not the kind in a dry block or the pinkish Thai kind in a container)
Sugar
Coconut, olive, safflower, or vegetable oil
Few dashes Tabasco sauce

EQUIPMENT:
Measuring cups and spoons
Chef’s knife and cutting board
Large pot, for boiling potatoes
Medium mixing bowl
Potato masher
Small skillet, for toasting spices
Small or medium skillet, for frying potato fritters
Paper towels, for absorbing oil from fritters