• In mixing bowl add gram flour, rice flour, ¼ tsp turmeric powder, salt to taste and chopped coriander leaves (optional).
• Add water in batches to prepare a semi thick batter.

ALOO FILLING

• Heat a pan and pour oil.
• Add dried red chili, lower the flame and add mustard seeds.
• After you hear the pop add cumin seeds, sesame seeds, and curry leaves.
• Now add ginger garlic paste, crushed green chilies and mix well. Cook for a minute.
• Take out the red chili and curry leaves (optional if you like the taste let it be)
• On a low flame add turmeric powder, asafetida, black salt, red chili powder, Garam masala and finally chat masala.
• Now add the boiled pieces of potatoes and mix well. On low flame cook for a minute.
• Next mash the potatoes in the pan itself, add dry mango powder, chopped coriander leaves, salt to taste and mix well. Let it cool down.
• Taking a spoonful of stuffing in the palms roll it smoothly into a ball.
• Prepare the ball similarly.

DEEP-FRYING

• Heat oil in a deep bottom pan.
• Dribble a spoonful of hot oil in the batter and mix well. This will give the perfect crunch to Batata Vadas.
• Dip the Batata vada in batter and gently slide them into the hot oil.
• Fry on the medium-high flame and until light-golden in color from all sides.
• Take them on a kitchen towel lined plate.