| • | Cook white potatoes into the Pressure cooker until soft.
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| • | Peel and mash them, keep aside.
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| • | Grind green chillies, garlic and ginger together to make a fine paste.
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| • | Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
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| • | Take a cooking pan and heat up a little oil and fry table mustard seed and curry leaves until the table mustard crackles.
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| • | Remove it from the heat up and add it to the white potato mixture.
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| • | Take some other normal bowl and mix besan, salt, cumin seeds, reddish chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
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| • | Add a tablespoon of red-hot oil to the batter.
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| • | Make little balls from the white potato mixture.
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| • | Dip each ball in the batter and deep fry until golden brown.
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| • | Serve red-hot batata vada with chutney or tomato sauce.
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