Step 1

Firstly, in a pressure cooker place 7 potato in a steamer basket.

Step 2

Cover and pressure cook for 5 whistles.

Step 3

Cool completely and peel the skin of potato.

Step 4

Now mash the potato using the potato masher. keep aside.

Step 5

In a pan heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing, few curry leaves and splutter on medium flame.

Step 6

Add 5 cloves garlic, 1 inch ginger, 2 chilli and saute for 2 minutes.

Step 7

Also, add ½ tsp turmeric and saute until the turmeric turns aromatic.

Step 8

Transfer the tempering onto the mashed potato.

Step 9

Furthermore, add 1 tsp salt and 2 tbsp coriander. mix well,

Step 10

Now prepare a small ball-sized ball and keep it aside.

Step 11

To prepare the besan batter, in a bowl take 2 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ¼ tsp ajwain, pinch hing and ½ tsp salt.

Step 12

Using a whisk, mix well making sure everything is well combined.

Step 13

Furthermore, add water as required and mix well.

Step 14

Prepare a smooth thick flowing consistency batter adding water as required.

Step 15

Now add ¼ tsp baking soda and mix well.

Step 16

Drop the potato ball into the batter, and coat well.

Step 17

Deep fry in hot oil, keeping the flame on medium.

Step 18

Stir occasionally, until the vada turns golden brown and crispy.

Step 19

Finally, enjoy batata vada recipe with green chutney and tomato sauce.