In a large pot, boil the potatoes with skin, add salt and cook till tender.

Keep aside to cool.

Once cooled, peel the skin, and mash the potatoes using a fork or a masher.

In a pot over low to medium heat, add a couple of tablespoons of oil, add the mustard seeds till crackle, add curry leaves till fragrant.

Add ginger and garlic paste and cook for a couple of minutes.

Add asafoetida and turmeric powder and mix well. Add the mashed potatoes, salt, chopped green chilli, and cilantro and mix well.

Keep aside to cool down.

In a bowl, add besan, salt red chilli powder mix and add water to make the batter not too thin and not too thick.

Adjust the batter by adding besan if it is too runny, or add a little water to make a thinner batter.

Take a portion of the potato mixture (1-2 tablespoons) and roll it into a ball in the palm of your hands.

Add enough oil to deep fry the batata vada in a pan over medium heat.

Test that the oil is hot by adding a little batter to it. If it floats, it's ready.

Once the oil is hot, dip the potato balls in the besan batter and carefully transfer them to the hot oil.

Let the vada cook for a couple of minutes. Baste the top of it with some oil as you fry it. Turn over to cook the other side.

Once golden brown all over, use a slotted spoon to take off excess oil and put it on a plate lined with a paper towel to remove extra oil.

Serve fresh with Green chutney, Imli (Tamarind) chutney or any of your favorite sauces.