In a mixing bowl, add the besan, turmeric powder, ajwain, hing, salt, and baking soda and mix well.

add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.

Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.

Once whisked well, let the batter rest for a minimum time of 15 minutes.

In a pan, add oil, jeera, hing, fennel seeds, and coriander seeds. Sauté it.

Then add chopped garlic cloves, chopped ginger, and chopped green chili. Sauté till its raw smell goes away.

Now add green peas and sauté till they become slightly soft.

Then add chopped raw mango pieces and sauté them.

Now lower the flame and add turmeric powder, red chili powder, maggi magic masala, kasuri methi, and crushed dry mint leaves. sauté masala on low flame.

Then add boiled and mashed potatoes, salt, and coriander leaves. mix well.

aloo masala is ready.

cool down slightly and make a round shape ball from the masala and keep it aside.

Set oil on medium heat for deep frying.

Now take a bread slice, deep into the water, and squeeze water with your hand.

Then place the masala ball in the centre and coat it with bread size. Make all vada in the same way. (refer to video)

Whisk the batter once again & coat the bread-coated masala ball with the besan batter.

Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown.

Now drain off over wire rack and fry all vada into the same way.

Enjoy batata vada with chutney and fried chili.

In a pan, add water, dates, tamarind, and jaggery. Boil on medium flame till dates and tamarind become soft.

Cool down mixture completely and add into mixture jar.

Then add garlic cloves, green chili, ginger, white sesame seeds, coriander seeds, red chili powder, salt, and water. Grind it into a smooth paste.

Sieve the chutney mixture. Add some water to make the chutney consistency slightly thin.

Finally, add some coriander seeds and white sesame seeds. Mix well.

bhajiya chutney is ready to serve