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1
To make the filling, peel and quarter the potatoes.
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2
Half-fill a medium pot with water and add the 1 teaspoon salt.
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3
Bring the water to a boil and add the potatoes.
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4
After the water returns to a boil, adjust the heat to bubble gently for about 20 minutes, or until the potatoes are tender but not falling apart; test by sticking a thin-blade knife into a piece of potato.
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5
Drain and transfer to a bowl.
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6
Partially cover with a foil tent or pot lid to keep warm.
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7
Set aside.
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8
Heat the oil in a medium skillet over medium-high heat until nearly smoking.
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9
Add the mustard seeds, lower the heat to medium, and partially cover.
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10
When the seeds sputter and pop, giving off a nutty aroma, you can shake the skillet or briefly remove it from the heat to mitigate the drama.
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11
When the noise stops, add the chile and ginger.
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12
Cook, stirring, for about 30 seconds, or until fragrant.
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13
Remove from the heat and stir in the turmeric, curry leaves, and cilantro.
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14
Add to the potato, then sprinkle in the remaining scant 1/2 teaspoon salt and lime juice.
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15
Mash the potato to combine the ingredients.
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16
Aim for a fairly smooth mixture with small chunks of potato to lend a nice texture.
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17
Taste and if needed, add extra salt and/or lime juice for depth and tang; the lime juice also cuts some of the heat.
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18
Use your hands to shape the potato mixture into sixteen balls, each about 1 1/2 inches in diameter.
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19
As you work, set the finished balls on a baking sheet or platter.
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20
Set near the stove.
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21
To make the batter, whisk together the garbanzo bean flour, salt, turmeric, and baking soda.
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22
Whisk in the water to create a mustard-colored batter that resembles thick pancake batter.
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23
Add additional water by the teaspoon if it is too thick.
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24
Set near the stove.
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25
Line a plate with paper towels and place near the stove.
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26
Pour 2 inches of oil into a medium saucepan, wok, or Dutch oven.
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27
Heat over medium-high heat to about 350F on a deep-fry thermometer.
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28
(If you do not have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)
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29
Fry in batches of 5 to 8, as many as can comfortably fit in the pan.
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30
Use your fingers to dip, roll, and coat each potato ball in the batter; the surface will not be evenly coated, and there may be some small peaks of batter, which may fry up as charming horns.
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31
Gently slip the dumpling into the hot oil.
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32
Fry for 5 to 7 minutes, gently stirring and turning occasionally.
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33
After about 3 minutes, the balls should float to the top.
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34
When they are golden brown, use a slotted spoon or skimmer to scoop them up and transfer them to the paper towels to drain.
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35
Repeat to fry the remaining potato balls; adjust the heat as needed.
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36
Serve the batata vada hot, warm, or at room temperature with both or one of the chutneys.
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37
Refrigerate left overs, bring to room temperature, and reheat in a 350F oven for about 6 minutes, or until hot.
