At first for preparing filling for batata vada wash potatoes thoroughly in running water. Then boil , peel and mash the boiled potatoes with a potato masher or fork.

Now heat oil in a pan.

Next add bay leaf, mustard seed, pinch of hing stir them in low flame until the mustard seed starts to crackle.

Now add green chili, ginger garlic paste and quickly stir in medium flame until the raw smell of ginger garlic completely goes away.

Next in a bowl add chopped coriander leaves, salt, red chili powder, turmeric powder and recently prepared tadka on crumbled potatoes.

Mix everything properly, and make circular ball of potato mixture.

Now, for making batter for batata vada pour 150 grams of besan into a mixing bowl.

Next sprinkle turmeric powder, salt , red chili powder, pinch of hing and mix everything with a spoo.

Now pour water as per need. Whisk properly to make a smooth medium thick batter.

Now to fry batata vada pour oil into a deep bottom pan or Kadai.

When oil becomes medium hot, place a small batter if it rises easily without sinking and browning then it is the right temperature to fry batata vada.

Now place the batata vada in a gram flour batter and gently coat them well.

Next place vada one by one in the hot oil and fry them in medium flame until batata vada becomes crispy and golden brown from both sides.

Finally, take them out from the pan and drain them on kitchen tissue and serve it hot with your favorite chutney.