Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.


Tofu bateta vada in a tomato kale and chilli gravy

I’ve finally started experimenting again, especially since I want to make some new tasty dishes at my UK Retreat, things that are easy to whip up and are super tasty. So minimum fuss and maximum flavour. I usually cook with sweet potatoes, but today, decided to use a normal white potato – wild, yes! Anyway, these simple tofu potato balls turned out to be so perfectly simple and so delicious that I simply had to share them today! I usually add coriander or parsley or some fresh herbs but for some reason, I didn’t have any at home, so made them even more simple – which worked out surprisingly well. It’s amazing how much flavour salt and pepper (and some dried basil flakes) can add!

So I made the dish, photographed it, gave some to my grandparents to try for lunch and took them to my friend Veesh’s house where I finally tasted one. And I totally loved it. Veesh couldn’t believe they weren’t fried and I couldn’t believe how well they stuck together. Lastly, my grandparents gave their thumbs up, which, as you’ll know by now, means A LOT! Anyway, here it is – something you can EASILY make right now, today. I haven’t given the tomato gravy recipe simply because it can be anything you want – onions, tomatoes, red peppers, a handful of kale, all chopped up, ideally with a spoonful of a ready pesto sauce or even my roasted red pepper sauce, for extra flavour!

Serves 2-4 as a side dish

1/2 pack of silken tofu, roughly
3/4 potato, roughly chopped
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon basil flakes

1 teaspoon of oil (I used coconut oil)
sprinkle of cumin seeds
Rice flour, to dip balls into (can use another flour too – but it should also work without any flour)

Start by boiling the chopped potato pieces and once they’re cooked and soft, mash them in a bowl, add the silken tofu and the rest of the ingredients and mash it all together. Now form the balls between your palms, the size of a small golf ball, roll in the rice flour. Now heat the pan, melt a few drops of oil and add a small sprinkle of cumin seeds in the oil, then add the first couple of balls, so they get a little coating of the oil. Add a few more drops, more cumin seeds and the rest of the balls as you go along, then turn them so they become a little brown on all sides. They should be ready in around 10 minutes. In a separate pan, heat the onion, tomato and red pepper gravy, place the balls carefully in the gravy and let this cook for a little while. Add coriander, chilli flakes or anything you like on top as a garnish and serve, or eat!

You can of course have these balls by themselves just with a dip like a spiced yoghurt sauce or the coriander chutney (or any chutney) from Saffron Soul (page 146-7) – so many options!

Enjoy xx

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