Batata Vada

How to Prepare

1. Boil the potatoes until soft, then peel and mash them in a large mixing bowl.
2. Heat 2 tbsp oil in a pan, add mustard seeds, and let them splutter.
3. Add cumin seeds, asafoetida, turmeric powder, and green chilies to the pan, sauté for 1 minute.
4. Add the mashed potatoes to the pan, mix well with the spices, and cook for 5 minutes. Add salt and chopped coriander leaves, then let it cool.
5. Prepare the batter by mixing gram flour, water, salt, turmeric powder, and baking soda in a bowl to form a smooth, thick batter.
6. Divide the potato mixture into 40 equal portions and shape them into small balls.
7. Heat oil in a deep frying pan to 180°C (350°F).
8. Dip each potato ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
9. Fry in batches of 5-6 at a time, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
10. Remove with a slotted spoon and drain on paper towels. Serve hot with chutney.