Authentic Batata Vada (Aloo Bonda)

**Prepare the Filling:**

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Add 0.5 teaspoon each of mustard and cumin seeds; let them splutter.

3. Add 7 chopped curry leaves, 3 minced garlic cloves, 1-inch grated ginger, and 2 finely chopped green chilies. Sauté for 1-2 minutes until aromatic.

4. Sprinkle in 0.25 teaspoon each of turmeric and red chili powder, and 1 teaspoon salt. Mix well.

5. Add the boiled and mashed potatoes; stir to combine.

6. Cook for 2 minutes, then remove from heat.

7. Stir in 2 tablespoons chopped fresh coriander leaves, 0.25 teaspoon lemon juice, and 0.25 teaspoon sugar (if using). Allow the mixture to cool.

**Prepare the Batter:**

8. In a bowl, combine 1 cup chickpea flour, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 1 teaspoon salt, and a pinch of baking soda.

9. Gradually add 0.75 cup water, whisking to form a smooth, thick batter.

**Assemble and Fry:**

10. Heat oil in a deep frying pan over medium heat.

11. While the oil heats, shape the cooled potato mixture into small balls.

12. Dip each ball into the batter, ensuring an even coating.

13. Carefully drop the coated balls into the hot oil.

14. Fry until golden brown and crispy, about 3-4 minutes.

15. Remove with a slotted spoon and drain on paper towels.

**Serve:**

16. Serve hot with green chutney, tamarind chutney, or as part of a Vada Pav sandwich.