Suji Ke Vade

For the dough

1. Add 2 cups water to a pan and bring it to a boil over medium heat.

2. Add salt, cumin seeds, chilli flakes, sesame seeds, chopped curry leaves, chopped ginger, and chopped green chillies to the boiling water, then mix well.

3. Reduce heat to low, add semolina slowly while stirring continuously, and cook until it absorbs the water and forms a thick dough-like mixture, 2–3 minutes.

4. Turn off the heat, cover the pan, and let the mixture rest.

   Then 10 min of waiting

For the vada mixture

5. Add the grated boiled potatoes, chopped fresh coriander, and lemon juice to the semolina dough.

6. Mix everything thoroughly and knead by hand to form a smooth, soft dough.

For frying

7. Divide the dough into small equal portions and roll each into a smooth ball.

8. Slightly flatten each ball with your palm and make a hole in the center using your finger to shape them like classic vadas.

9. Heat oil in a deep pan over medium-high heat until hot.

10. Gently drop the prepared vadas into the hot oil and deep-fry them, flipping occasionally, until crisp and golden brown on both sides, 4–5 minutes.

11. Remove the vadas from the oil using a slotted spoon and drain on a wire rack or paper towels before serving warm with chutney.