| • | Cook potatoes into the Pressure cooker until soft.
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| • | Peel and mash them, keep aside.
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| • | Grind green chillies, garlic and ginger together to make a fine paste.
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| • | Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
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| • | Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
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| • | Remove it from the heat and add it to the potato mixture.
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| • | Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
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| • | Add a tsp of hot oil to the batter.
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| • | Make small balls from the potato mixture.
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| • | Dip each ball in the batter and deep fry until golden brown.
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| • | Serve hot batata vada with chutney or tomato sauce. |
