Batata Vada

1. Blend chilli, ginger, and garlic to make a paste.
2. In a pan over medium-high flame, heat oil and splutter add mustard seeds. When the seeds begin to crackle, add asafoetida, chilli-ginger-garlic paste, and curry leaves. Stir for a few seconds, and add turmeric powder.
3. Turn off the flame, add mashed potatoes coriander, lemon juice, and salt and mix well.
4. Make evenly-sized balls from the potato filling and gently flatten each ball.
5. In another bowl, make a batter of water, gram flour, and baking soda.
6. Heat a skillet over high flame. To check if the oil is heated to the correct temperature drop a pinch of batter into the oil. If it sizzles and rises immediately, your oil is ready.
7. Dunk potato balls into the batter and deep-fry until golden. Turn the vadas occasionally to ensure they fry evenly on all sides.

Note: take care not to crowd skillet with too many vadas. 

Trivia

In Portuguese, Batata is Portugese for potato and the name was adopted by the Indians as potatoes were introduced to them by the Portuguese.