Boil potatoes till cooked well. Then, peel and mash. Do not mash too much.

Add chopped coriander leaves and salt. Keep aside.

Add chopped green chilies, chopped ginger and chopped garlic in a grinder jar.

Grind to a smooth paste with some water.

For tempering, heat oil in a pan. Add mustard seeds and let it crackle.

Next, add cumin seeds and fry for a few seconds. To know more, swipe up!

Add turmeric powder and asafoetida (hing). Quickly, give a stir.

Add the prepared green chili-ginger-garlic paste, stir to mix.

Add chopped curry leaves and sauté on low heat for a few seconds.

Now, add the sautéed mixture to the mashed potatoes.

Mix very well.

Add lemon juice to add some tang.

Add sugar (optional) and mix well. Check the taste, add more salt, if required.

Then, make medium sized balls from the potato mixture. Slightly flatten the potato balls, keep aside.

In another bowl, add gram flour, turmeric powder, red chili powder, salt and baking soda.

Add water, in parts and begin to whisk.

Adding water in parts, whisk to a smooth, medium-thick  batter.

Add some hot oil to the prepared batter and mix well.

Now, take a potato vada and dip in the batter.

Gently, coat it with the batter evenly all over.

Then, gently place the batter coated vada in hot oil and begin to fry.

When one side firms up, becomes lightly crisp and light golden, turn each vada with a slotted spoon. Continue to fry the second side.

When the second side is light golden, turn the vadas again. This way, turn them a couple of times till evenly golden.

Remove fried vadas from hot oil using a slotted spoon and place on kitchen paper towel.

In the same oil, add slit green chilies and fry till lightly crisp and golden.

Remove the fried chilies too, on the kitchen paper towel.

Once the green chilies become warm, sprinkle some salt on them and mix.

Serve batata vada hot or warm with the fried green chilies and dry garlic chutney. For more recipes, visit