heat oil for deep frying in a kadai or wok. keep the flame to medium.
when the oil becomes hot, add ¼ to ½ teaspoon hot oil in the batter. mix very well.
check a small portion of batter in the oil and it should come up gradually and steadily on top. now the oil is ready for frying batata vada. keep the flame to medium-low or medium.
take a potato vada and dip it in the besan batter.
gently coat it with the batter evenly all over.
then gently place the vadas in hot oil.
do not over crowd the kadai. add vadas depending on the size of the kadai. fry on medium flame.
when one side becomes opaque, lightly crisp and light golden, turn each batata vada with a slotted spoon. continue to fry the second side.
when the second side is light golden, turn the vada again.
this way turn the vadas a couple of times till they are golden. remove with a slotted spoon.
place them on kitchen paper towels. this way fry the remaining batches of batata vada.