Ingredients:

For the vada filling 

1 1/2 cups boiled and mashed Potatoes

2 tbsp Green chilli-ginger-garlic paste.

1 tsp Mustard seeds

1/2 tsp Methi seeds.

1/4 tsp Asafoetida

6 to 8 kadi patta finely chopped

1/2 tsp Haldi powder

2 tbsp chopped Corriander leaves.

2 tbsp oil

For the outer covering

2 cup Besan (Bengal gram flour)

1/4 tsp Haldi powder

a pinch of Fruit salt

1/2 tsp Dhana jeera powder

salt to taste

oil for deep-frying

2 tbsp Mint chutney.

2 tbsp Khajur imli chutney.

Method:

For the vada fillling :

Finely chop boiled and peeled potatoes,keep aside.

Heat the oil and add the mustard seeds,methi seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add green chilli,ginger and garlic paste,sauté again for a few seconds.

Add the potatoes, turmeric powder and salt and mix well.Add chopped corriander leaves,mix well.

Remove from the fire and cool.

Divide into 8 equal portions. Shape into rounds.

For the outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.

Dip each round of the vada filling into the batter and allow it to coat the mixture well .

Deep fry in hot oil, till golden brown on both the sides

Drain on absorbent paper.

Serve immediately with mint and khajur imli chutney.

Happy Cooking!!!

Sameera.