Batata Vada

Method

Boil potatoes until tender, then peel and mash them whilst still warm. Finely chop the green chillies, ginger, onion and coriander, then mix into the mashed potatoes along with cumin seeds, asafoetida and turmeric powder. Season with salt and divide into 12 balls, then set aside to cool slightly. Make a smooth batter by mixing gram flour with water and a pinch of salt. Heat oil in a deep pan or wok to 170°C, then dip each potato ball into the batter and carefully slide into the hot oil. Fry 3-4 vadas at a time for 2-3 minutes until they turn deep golden brown and crispy, turning occasionally. Drain on kitchen paper and serve hot with tamarind chutney and green chutney.