500 gm potatoes
Oil for deep frying
For the Tempering:
¼ teaspoon Mustard Seeds
A few Curry Leaves
¼ teaspoon Turmeric Powder
2-3 Green Chillies, finely chopped
1 inch piece Ginger, finely chopped
5 large cloves Garlic, finely chopped
A few sprigs Cilantro, finely chopped
Salt, as per taste
2 teaspoons Oil
For the Batter:
200 gm Chickpea Flour, sifted
½ teaspoon Red Chilli Powder
¼ teaspoon Cumin Powder
A pinch of Baking Soda
For the Spicy Green Chutney with Peanuts
1 large bunch Cilantro or Coriander Leaves
1 small bunch Mint Leaves
6 – 8 hot Green Chilies
Juice of half a Lime
1 inch piece Ginger
1 large clove of Garlic
A handful of raw Peanuts, peeled
Salt and Water, as needed
Make the Batata Vada:
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.
Serve piping hot with the green peanut chutney.
Make the Chutney:
Grind together all the ingredients for the chutney in a blender, using minimum amount of water, till you get a smooth paste.