Vada – Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the asafoetida, garlic, ginger, green chilies and salt. Saute till light brown.

Add the tempering to the mashed potatoes and mix with coriander leaves.

Form into equal sized balls. Refrigerate for an hour.

Make a thick batter with besan, salt, turmeric powder, red chilli powder and baking soda.

Dip the balls in the batter and deep fry them till golden in colour. Drain on a kitchen towel.

To assemble – Smear some green chutney