PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 tablespoon curry leaves and stir for 1 - 2 minutes.

2. Add 1/2 teaspoon turmeric and stir well.

3. Then, add 520 grams boiled mashed potatoes and mix it well.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1 teaspoon salt, 1/4 teaspoon red chili and mix it well.

6. Add 1 tablespoon lemon juice and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1 tablespoon coriander and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

10. Remove it from heat and keep aside.

11. In a mixing bowl, add 250 grams gram flour, 1/4 teaspoon asafoetida, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/44 teaspoon turmeric and mix it well.

12. Add 400 milliliters water and mix it well to make a thick batter.

13. Rest the batter for 5 - 7 minutes.

14. Add 1/4 teaspoon baking soda and mix it well.

15. Take some potato mixture in your hands and shape it into a ball.

16. Dip it in gram flour mixture and coat it properly.

17. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

18. Darin it on an absorbent paper. Keep aside.

19. In a blender, add 30 grams coconut, 15 grams garlic cloves, 1 dry red chili, 1/2 teaspoon red chili, 1/2 teaspoon salt and blend it well.

20. Keep aside.

21. In a mixing bowl, add 350 grams all purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons oil and mxi it well.

22. Add 250 milliliters milk and knead it into a smooth soft dough.

23. Add 1 teaspoon oil and tuck the dough well.

24. Rest the dough for 1 hour.

25. Take a ball from dough and flatten it with the help of a rolling pin.

26. Transfer this into a cupcake tray.

27. Prick the dough with the help of a fork.

28. Brush it with butter.

29. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes.

30. Remove it from oven and allow it to cool.

31. Fill it with green chutney.

32. Add the prepared vada on top of it.

33. Garnish with prepared chutney and tempered curry leaves.

34. Serve.