Batata vada

Method

1. 1 Boil the potatoes, then mash them and mix with ginger, crushed green chilies, and turmeric.
2. 2 Sauté mustard seeds and curry leaves in oil, then pour into mashed potatoes.
3. 3 To make the filling fragrant, add the mustard seeds separately and then mix them in; sprinkling plain flour will result in a bland filling.
4. 4 Shape into balls and refrigerate for 15 minutes to firm them up.
5. 5 Mix besan flour with turmeric and asafoetida until a thick paste adheres to the spoon.
6. 6 Dip the meatballs in the batter, then deep-fry at 175 degrees for 4 minutes, and serve in a sandwich.

With an appliance

• Air fryer 40 min

  Replace step 6: spray oil evenly, then set the air fryer to 195 degrees for 13 minutes, shaking the basket at minute 8.