CUMIN - 1 TSP

firstly, in a kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.

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TURMERIC - 1/4 TSP

also, add ¼ tsp turmeric and saute slightly.

2

POTATO - 3 BOILED

now add 3 boiled and mashed potato and ½ tsp salt.

3

MIX WELL

mix well making sure everything is well combined.

4

LEMON JUICE - 1 TSP

further, add 1 tsp lemon juice and 2 tbsp coriander.

5

MIX WELL

mix well making sure everything is well combined.

6

RICE FLOUR - 2 TBSP

prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.

7

CHILLI POWDER

also, add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.

8

MIX WELL

mix well making sure everything is well combined.

9

WATER - 3/4 CUP

further, add ¾ cup water or as required and whisk to a smooth lump-free batter.

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BAKING SODA - 1/4 TSP

add ¼ tsp baking soda and mix well forming a smooth batter.

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FLATTEN SLIGHTLY

now take a small ball sized aloo mixture and flatten slightly.

12

DIP IN BESAN BATTER

dip in besan batter coating uniformly.

13

DEEP FRY - HOT OIL

deep fry in hot oil carefully.

14

GOLDEN & CRISP

stir occasionally, until the batata vada turns golden and crisp.

15

DRAIN OFF

drain off over kitchen paper to remove excess oil.

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READY TO EAT

finally, enjoy batata vada with dry garlic chutney or as vada pav.

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