Batata Vada

Ingredients:

500 gm potatoes
Oil for deep frying

For the Tempering:

1/4 teaspoon Mustard Seeds
A few Curry Leaves
1/4 teaspoon Turmeric Powder
2-3 Green Chilli, finely chopped
1 inch piece Ginger, finely chopped
5 large cloves Garlic, finely chopped
A few springs Cilantro, finely chopped
Salt, as per taste
2 teaspoons Oil

For the Batter:

200 gm Chickpea Flour, sifted
Water
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Cumin Powder
Salt
A pinch of Baking Soda

Directions:

Boil or steam the potatoes until soft, peel and mash coarsely.
Next prepare the tempering: Heat oil and add mustard seeds. When they crackle, add the curry leaves, followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, being careful not to burn the tempering.
Add the tempering to the mashed potatoes, along with the chopped cilantro.
Divide the potato mixture into equal sized portions, approximately the size of a lemon and form them into balls.
Make a thick batter with the chickpea flour and the other ingredients mentioned for the batter. Be sure to add the water little at a time and check the consistency, so the batter does not become too thin.
In a deep vessel or fryer, heat the oil for deep frying.
When the oil is hot, dip each ball in the batter and deep fry until golden brown in color.