Keep all the ingredients ready for Aloo vada.
In a mixing bowl, grate the potatoes.
Grind green chili, garlic and coriander leaves to make paste.
Green paste is ready, keep it aside
In a pan, heat oil and temper with cumin, fennel, nigella and mustard seeds. Saute for a second.
Add onion and fry till it is translucent in color.
Add turmeric powder, red chili powder and ground chili paste. Saute for 30 seonds.
Add salt.
Add grated potato and mix it well.
Stuffing is ready.
Make the lemon sized ball from the mixture. Keep is aside.
In a separate bowl, add chickpea flour, turmeric powder, red chili powder, and salt. Add water and make a lumps free batter to the balls. Batter consistency should be like pouring.
The batter is ready.
Put 2-3 balls in the batter and coat it well with the batter.
Put the coated balls in the hot oil and deep fry it on a medium to low flame till it is golden and crisp.
Deep fry 4-5 at a time.
Take out the fried aloo vada on a tissue paper to get rid of the extra oil. Do the same with the rest of the dough. Serve hot with your favourite sauce.