Do not get over-whelmed by long list of ingredients, most of them are pantry ingredients. I've marked non-pantry ingredients as optional to keep the recipe simple.
2twigs curry leavessubtitute with 2 tablespoon cilantro
½teaspoonmustard seedsoptional
1teaspoonfennel seedsoptional
2green chilliesfinely chopped
½tablespoongarlic paste
½tablespoonred chilli flakes
½tablespooncumin powder
½tablespooncoriander powder
½teaspoonturmeric powder
1½teaspoonsalt
other
1medium onionsfinely chopped
1teaspoonsugar
2tablespoonlemon juice
For Coating
1cupgram flour
½teaspoonsalt
½teaspoonred chilli
½teaspooncumin
½teaspoonbaking sodaoptional for crispiness. See notes.
½cupwater or as needed
Instructions
Mashed boiled potatoes until smooth and set aside.
For tempering
Heal oil in a pan add garlic and mustard. Fry for few seconds then all the remaining ingredients of tempering. Give it a stir and cook for 1 minute.
Now, stir in chopped onions, mix well and remove from heat.
Add the mashed potatoes, sugar, and lemon juice to the tempering. Mix well and make 15 small balls. Keep in the fridge to cool for 10 minutes to chill or until needed.
Make coating batter
Meanwhile, make the batter for coating by mixing all ingredients for coating in a bowl. Make a smooth and thick batter of dropping consistency.
Fry Batata Vada
Heat about 2 inches oil in a non-stick wok or pot. Dip each potato ball in the chickpea flour batter. Lift it carefully with wooden spatula. Slowly slide the ball into hot oil without denting it.
Fry 4-5 balls in a batch. Spoon oil over the ball but do not stir until firm. Then flip the ball and cook evenly until golden.
Remove from oil to a paper towel. Serve hot with any chutney or sauce.
Notes
Baking soda: It is added to make coating crispy, you can skip it. You can also add 2 tablespoon rice flour to make coating crispy.Other variations:
Protein options: Add shredded leftover chicken or leftover mince or shredded beef.