Ingredients:

For the Batter:

⅓ cup Gram flour (Besan)

¼ tsp Turmeric powder (Haldi)

¼ tsp Chilli powder (Lal Mirch)

A pinch of Asafoetida (Hing)

Salt to taste (Namak)

For the Vadas:

¾ cup boiled and mashed Potatoes (Aloo)

1 ½ tsp Ginger-Green Chilli paste (Adrak, Hari Mirch)

1 tbsp chopped Coriander leaves (Dhania Patta)

1 ½ tsp Lemon juice (Nimbu)

Salt to taste (Namak)

A pinch of Mustard seeds (Rai)

¼ tsp Turmeric powder (Haldi)

4-5 Curry leaves (Kadi Patta)

A pinch of asafoetida (Hing)

1 tsp grated Garlic (Lesun)

Method:

For the Vadas:

1. Preheat the Innove Skillet on medium heat and add the mustard seeds.
2. When the seeds are roasted & crackle, add the asafoetida, potatoes, ginger-green chilli paste, grated garlic, curry leaves, turmeric powder, coriander leaves, lemon juice, and salt saute on a medium flame for a few seconds.
3. Mix well and add little water so that the potatoes have some water to cook.
4. Place the lid on with the Redi-Temp valve open. Once it whistles or you see the steam; close the Redi-Temp valve & switch the heat to low.

For the Batter:

1.Combine besan, chilli powder, turmeric powder, asafoetida, and salt in a bowl, add enough water  to make a batter of pouring consistency. Keep aside.

2. Divide the mixture into equal portions and shape them into round flat vadas.
3. Brush the Innove Skillet with olive oil. Dip each vada in the batter and place them in the Innove Skillet.
4. Cover and cook on a slow flame for 3-4 minutes.
5. Turn upside down, cover again and cook for another 3-4 minutes or till they turn golden brown in colour.
6. Serve hot with dry garlic chutney in a glass serving bowl.