| 1. | To make batter: Sift together gram flour, rice flour, turmeric powder, soda and salt into a bowl. Add chilli powder. Gradually add water, stirring constantly to make a smooth batter. Keep aside for ½ hour. |
| 2. | To make potato mixture: Grind ginger, garlic and green chillies into a paste. |
| 3. | Mix ginger-garlic paste, potatoes, coriander leaves, salt, sugar, lemon juice and turmeric powder. |
| 4. | Heat oil in a pan on medium heat for about 30 seconds. Add mustard seeds. When crackling, add black gram. Stir for a few seconds. Add cumin seeds and curry leaves. Stir fry till gram is light golden brown. Remove pan from heat. Add asafoetida. Add to potatoes. Mix. Make 18 balls 4 cm in diameter. |
| 5. | To fry wadas: Heat oil in deep-fry pan on high heat for about 5 minutes (190ºC). Roll 6 balls in batter to coat. Add one after the other to hot oil. Reduce heat to medium. Fry till light golden brown. Remove and drain. Fry remaining balls in the same way, increasing heat after each batch. Serve hot, accompanied with chutney. |
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