First, boil the potatoes: wash, scrub the potatoes well. Take them into a pressure cooker.

Add enough water so they are submerged into the water. Cover the cooker with lid.

Turn the heat to medium and cook it for 2 whistles or till soft.

Let the pressure go down by itself then open the lid.

Let the potatoes cool to the touch, peel the skin and discard.

Mash it using your hand or potato masher.

Heat the oil in a pan on medium heat.

Once hot add mustard seeds and let them pop.

Then add ginger paste, green chilies, and curry leaves. Saute for a minute.

Now add hing and turmeric powder.

Add mashed potatoes and salt.

Mix well till everything is incorporated well. Cook for 2-3 minutes.

Then turn off the stove.

Add lemon juice and coriander leaves. Mix well.

Remove it to a plate and let it cool down completely.

Once cooled, divide into 8 equal portions and make smooth balls.

Take besan and rice flour in a bowl.

Add salt, turmeric powder, red chili powder and pinch of baking soda. Mix well.

Start adding a little water and keep mixing till you get medium thick, runny consistency smooth batter.

Add 1 ½ teaspoons of hot oil and mix well.

Heat the oil for deep frying on medium heat.

Once the oil is hot take one potato ball and dip into the batter.

With the help of a spoon or your hand lift the batter coated ball and carefully add into the hot oil. fry few vadas at a time

Keep moving for even browning.

Once browned from all the sides remove them using slotted spatula.

Transfer them to paper towel lined plate.

Serve hot/warm.