Batata Vadas (Fried Potato Balls)

Ingredients
Filling
3 med. boiled potatoes
1/4 tsp asafoetida
1/4 tsp turmeric
1/4 tsp red chili powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 green chili finely chopped
1'' ginger finely chopped
1 cup fresh coriander chopped
1/4 tsp salt (to taste)
1 tbsp Lemon juice
1 tbsp oil for frying
Oil for Deep frying 

Batter
1.5 cup gram flour (besan)
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1 tsp Baking Soda
1.5 cup water

Method

In a heated pan use the 1tbsp oil . Add asafoetida, mustard seed and the cumin seed till they start to splatter. Take care not to burn them.
Then, add the ginger and green chili and fry a little more.
Add the turmeric, red chili powder to the mix, stir a while.
Then add the boiled potatoes. Mash the potatoes and then mix well.
Add the lemon juice and salt to taste .
Keep aside. When cooled a bit, form balls with the potato mixture.

For the batter
Mix all the ingredients mentioned in a cup of water to ensure a smooth mix. The batter should not be runny.
Drop the potato balls into the batter,. Ensure that they are coated well with the batter.

Take a deep pan or a wok, and fill enough oil so as to ensure that the balls will be covered with the oil, when dropped. Heat the wok. Drop in a  little batter and if it starts to bubble then the oil is ready to begin frying.
Add the coated potato balls to the heated oil and fry until a  crisp golden brown.
Serve in a bun or simply eat it plain ! You can use ketchup , or coriander chutney as a dip.

PS. Some recipes call for a ginger garlic paste. I decided only using ginger as the garlic would overpower the flavor of the ginger and cumin. Also because the ginger pieces, add a crunch and freshness, when you bite into it.