These potato vathals are my all time favourite vathals next only to the onion vathals I made last summer. The onion vathals are magical. You must try them too though they involve a bit more effort than these potato vathals.
Vathals can make great favors. They’re spoil proof and easy to pack and they add a nice homemade touch. We had a small food blogger meet last weekend at my place and I packed my potato vathals for my blogger friends to take home.
The first thing to do when you decide to make vathals is to switch on the TV and watch the weather report. Ramanan may not be exact most times but is usually in the ballpark. If he says heavy rainfall tomorrow, there may be a light sprinkling the day after. More than anything else, you need scorching heat to make vathals. For that, Chennai is probably the best place in the world and now is just about perfect although my mother makes it throughout the year. Actually anyone anywhere can make vathals as long as you have a lot of heat. It has been blistering hot the past couple of weeks here. You might as well make vathals when the sun scorches.
Makes: about 300-400 gms of vathal
Potatoes – 1 kilo
Green chillies – 8
Turmeric powder – ¾ tsp
Salt to taste
While you’re on vathals do check out my onion vathals. Everybody loves them.