Preparation
The potato filling and the batter used to coat the filling are the only two components of batata vada.
The potatoes are boiled, mashed coarsely and kept aside. Vegetable oil is heated in a pan and ingredients like asafoetida, mustard seeds, chillies, onions, curry leaves are added and fried for a couple of minutes until the onions are translucent. Ginger-garlic paste, turmeric and salt are then added and fried for a few seconds, after which the mashed potatoes are added to the mixture and cooked for a few more minutes.
A thick batter is made using chick pea flour, seasoned with salt, turmeric and red chilli powder. Sometimes a small quantity of baking soda is also added to make the batter fluffier. To make the fritters, little balls of the potato mixture are coated in the batter and deep-fried in a couple of inches of hot vegetable oil.
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