Batata Vada

Crush the garlic, green chillies and ginger to a coarse paste.

Heat 1 tbsp oil. Add mustard seeds; when they crackle add curry leaves, asafoetida and the paste. Stir for 30 seconds, then add turmeric.

Add the potatoes and salt and mix well. Take off the heat, stir in lemon juice and coriander, and let it cool.

Shape into 12 balls and flatten them slightly.

Whisk the batter ingredients into a thick, smooth coating batter and let it rest.

Heat the frying oil over medium-high heat. A drop of batter should rise steadily to the top without browning instantly.

Dip each ball in batter and fry four at a time, turning, until deep golden.

Drain on paper. Serve with pav, dry garlic chutney and fried green chillies.