Batata Vada

Boil the potatoes until completely tender. Peel and mash them well while still warm, ensuring no lumps remain.

Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, finely chopped green chillies, grated ginger, and minced garlic. Sauté for 1 minute.

Add 0.5 tsp turmeric powder to the tempering and mix. Pour this tempering over the mashed potatoes.

Add chopped coriander leaves, lemon juice, and salt to the potato mixture. Mix everything thoroughly. Taste and adjust seasoning.

Divide the potato mixture into 12–14 equal portions and roll each into a smooth ball.

Prepare the batter: In a bowl, combine besan, remaining turmeric powder, red chilli powder, baking soda, and a pinch of salt. Add water gradually and whisk to form a smooth, thick batter that coats the back of a spoon.

Heat oil in a deep kadai over medium heat until it reaches 175°C (350°F).

Dip each potato ball into the besan batter, coating it evenly on all sides.

Gently slide the coated balls into the hot oil. Fry 4–5 at a time for 3–4 minutes, turning occasionally, until the batter is golden and crisp.

Remove with a slotted spoon and drain on paper towels.

Serve hot inside a pav (bread roll) with green chutney and tamarind chutney, or as a standalone snack.