In a 2 litre pressure cooker, rinse and add 250 grams potatoes or 4 medium potatoes. Add 2 cups of water as well.

Cook for 7 to 8 minutes on medium heat, or until 5 to 6 whistles.

Remove the lid when the pressure drops on its own. The potatoes must be thoroughly cooked. Remove the potatoes and set them aside to warm up.

Peel and mash the potatoes with a fork or potato masher once they are warm. Don't mash the potatoes too much.

To the mashed potatoes, add 2 tablespoons chopped coriander leaves and salt to taste.

Crush the ginger, garlic, and green chilies with a mortar and pestle. There is no need to add water when crushing in a mortar and pestle. Set aside.

In a small saucepan, heat 1 tablespoon oil. Maintain a low flame. Allow 12 teaspoon mustard seeds to crackle and pop. Use any oil with a neutral flavor.

When the mustard seeds start to crackle, add 12 teaspoon cumin seeds.

Fry for a few seconds, or until the cumin seeds turn color and crackle.

14 teaspoon turmeric powder and 1 pinch asafoetida are recommended. Give it a quick stir.

Now stir in the ginger, garlic, and green chili paste. Be careful because the paste will sputter. Stir and mix.

After that, add 6 to 7 chopped curry leaves.

Sauté the paste for a few seconds on a low flame, until the raw ginger and garlic aromas have faded.

Add the entire sautéed mixture to the mashed potatoes at this point. Combine thoroughly.

14 teaspoon lemon juice and 14 to 12 teaspoon sugar are recommended.

Sugar is optional and can be left out.

Mix thoroughly. Taste it and add more salt if necessary.

Then, using the potato mixture, form medium-sized balls. Flatten the potato balls slightly to make it easier to fry the vadas. Set aside.

In a separate bowl, combine 1 cup besan (gram flour), 14 teaspoon turmeric powder, 14 teaspoon red chili powder, 1 pinch baking soda, and 12 teaspoon salt (or to taste).

To make the batter, use chickpea flour instead of gram flour.

Partially add 13 cup + 1 tablespoon water. Begin whisking.

Whisk in small amounts of water to make a smooth batter. Make a medium-dense batter. Set aside.

In a kadai or wok, heat the oil for deep frying. Maintain a medium flame. Use your favorite neutral-flavored, high-smoking-point oil.

When the oil in the pan is hot, carefully remove 14 to 12 teaspoon of it with a long spoon and add it to the batter. Mix thoroughly.

Test a small amount of batter in the oil; it should rise gradually and steadily to the top. The oil is now ready for frying the batata vada. Maintain a medium-low or medium flame.

Dip each potato vada in the besan batter.

Gently coat it all over with the batter.

Then, carefully place the battered potato vada in the hot oil.

Avoid overcrowding the kadai. Depending on the size of the kadai, add them. Fry over medium heat.

Turn each batata vada with a slotted spoon when one side becomes opaque, firm, lightly crisp, and light golden. Fry the second side as well.

Turn them again when the second side is light golden.

Turn them a couple of times this way until they are golden. Drain as much oil as possible with a slotted spoon.

Place them on a kitchen towel. Fry the remaining batches of batata vada in this manner.

Fry 2 to 3 green chilies in the same oil. Slit each green chili before frying to prevent them from bursting in the hot oil.

Fry the green chilies until they are lightly crisp.

Place on kitchen paper towels to dry.

When the green chilies are warm, sprinkle them with salt. Combine the salt and green chilies.

With the fried salted green chilies, sweet tamarind chutney, coconut chutney, and coriander chutney, serve the batata vada hot or warm.