in a mixing bowl, add the besan, turmeric powder, hing, and salt and mix well.

add water gradually to make a smooth batter making sure there should not be any lumps.

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

Once whisked well, let the batter rest for a minimum time of 20 minutes.

In a mixing bowl, mash boiled potatoes and keep them aside.

In a mixture jar, add green chili, ginger, and green garlic. Without adding water Grind it into coarse paste.

Now in a pan, add oil, cumin seeds, curry leaves, and hing. Sauté for a minute.

Then add grinded ginger, garlic, and green chili paste. Sauté it.

Switch off the gas and add green masala to the boiled potatoes.

Also add coriander leaves, salt to taste, black salt, garam masala, sugar, and lemon juice. Mix well.

Aloo masala is ready.

Make a round shape ball from the masala and keep it aside.

Set oil on medium heat for deep frying.

Now add baking soda and hot oil into the besan batter. Whisk the batter once again & further coat the masala 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 lemon juice, fried chili, and onion slices.