Batata Vada (Potato Dumplings) - cooking recipe

Ingredients

500 g potatoes
oil, and tempering (for deep frying)
Tempering
1 teaspoon mustard seeds
15 curry leaves
3/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 green chilies, chopped
1 inch gingerroot, chopped fine
4 cloves garlic, chopped fine
1 lime, juice of
3 tablespoons coriander leaves, chopped fine
salt
For the Batter
200 g gram flour
water, to make a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder
salt
2 g bicarbonate of soda (optional)

Preparation

Cook the potatoes until tender, peel and mash (do not need to mash it completely).
Heat 1 tsp (or more) oil and add mustard seeds, after they crackle add the curry leaves.
Add the green chillies, garlic and ginger and the spice powders.
Do not let the powders burn.
Add this to the mashed potatoes.
Squeeze lime and add the cilantro leaves.
Mix well.
Make a thinnish batter out of the chick pea flour and all the other ingredients.
Divide the potato mixture into equal sized portions, approximately the size of a small orange.
Dip each ball in the batter and deep fry until golden brown in colour.
Serve hot with a chutney.