Batata vada

¾ lb. potatoes
3-4 onions, chopped finely
2 cups besan
3-4 green chillies
small piece of ginger
4 cloves garlic
2 tbsp grated coconut
1 tsp. lemon juice
few sprigs coriander leaves, chopped
Salt to taste, oil for deep frying, sugar to taste
1 tsp mustard seeds, 1 tsp turmeric powder, ½ tsp red chilli powder, 1 tsp cumin seeds

Boil the potatoes till soft. Peel and mash. Set aside.
Blend together the green chillies, garlic and ginger to a fine paste.
Mix potato, onions, ginger/garlic/ chilli paste, coriander leaves, sugar, lime juice and salt to taste.
Heat a little oil and add the mustard seeds and curry leaves, when it sputters, remove from heat and add to the potato mixture, mix well.
Make a smooth batter with the gram flour
Add salt to taste, cumin seeds, red chilli powder & turmeric powder.
Add a teaspoon of hot oil when making the batter.
Let the batter remain thick, divide the potato mixture into equal sized portions, the size of a lemon.
Dip each ball in the batter and deep fry till golden brown in color.
A pinch of soda-bi carb (baking soda)

Serve hot with chutney/ketchup