Step 1

Have all the ingredients ready before starting to make vada. Make a paste of green chilli, ginger and garlic using mortar and pestle or in the small chutney jar of a mixer grinder.

Step 2

Peel boiled potatoes and mash them with backside of a large spoon.

Step 3

Heat 2-teaspoons oil in a small pan over medium flame. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and a paste of green chilli-ginger-garlic.

Step 4

Stir and cook for a minute. Add turmeric powder and mix well.

Step 5

Turn off the flame and transfer the prepared tempering over mashed potatoes. Add chopped coriander leaves, lemon juice and salt.

Step 6

Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt.

Step 7

Divide it into 9-10 equal portions. If mixture turns sticky, grease your hands with oil and make round shaped balls from it.

Step 8

Prepare batter for vada – take gram flour, baking soda and salt in a wide mouthed bowl.

Step 9

Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.

Step 10

Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.

Step 11

Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for serving. Serve hot with tea and green chutney / tomato ketch up.