firstly, in a large kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
also, add ¼ tsp turmeric and saute slightly.
now add 3 potato and ½ tsp salt.
mix well making sure everything is well combined.
further, add 1 tsp lemon juice and 2 tbsp coriander.
mix well making sure everything is well combined.
now prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.
also add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.
mix well making sure everything is well combined.
further, add ¾ cup water or as required and whisk to a smooth lump-free batter.
add ¼ tsp baking soda and mix well forming a smooth batter.
now take a small ball sized aloo mixture and flatten slightly.
dip in besan batter coating uniformly.
deep fry in hot oil carefully.
stir occasionally, until the batata vada turns golden and crisp.
drain off over kitchen paper to remove excess oil.