have you wondered that this being the Bombay chef show I still not done that one dish which is quintessentially the lifeline of the city you guessed it right is the one about let's get cracking let me first begin with the hero of this dish which is the real patata wada for this I am dividing that into three components the potato mix the batter and the frying process let's first begin with the spice blend for this I need some cloves of garlics which I'm going to roughly cut you could also take the cloves with the skin I prefer it skinless next some chilies some ginger wash it nicely because this ginger is going to be used with its skin on let's move on to grinding this for this I need of course and not a fine paste so once or twice lifting more than enough let's give a quick check perfect that's exactly how we want it let's now begin with making the potato mix so this I need the pan on moderate flame and in this goes some vegetable oil once the oil heats up in go the mustard seeds once these crackle I'll add in the asafoetida or he immediately followed by curry beer next Aladdin the crushed spice mix and allow this to cook till the raw smell of the ginger and garlic goes away this could take anywhere between 40 seconds two minutes this is almost ready this is next followed up with some turmeric powder a quick mix of course the flame and let's start prepping the coriander I'm going to finely cut the coriander this is followed by boiled and peeled potatoes which I'm gonna hand crush like so for some extra flavor and time I'll be adding in some lemon juice and this is entirely optional and mix this nicely and evenly for some flavor I'll be adding in some salt the potato mixture is ready it's nicely mixed and is also at room temperature make sure your mixture comes down to room temperature once that happens let's make lemon sized balls this should be nice and compact like so the size of these vadas can differ as for the purpose you can make nice tiny cocktail sized verdicts for your parties or make them like so when you wish to have these like snacks let's now move on to the second component which is making the batter for this I am taking some graham flocked or Basin this is nicely sieve then capped I'll add in some salt for seasoning and with this some water to make a batter of thick consistency mix this well and make sure this batter is lumps free for this you could use a whisk or you can use your fingers I've deliberately avoided baking soda or baking powder in this because that makes the vada extremely heavy and you may end up feeling bloated let's now move on to the third component which is a frying to fry these vadas we need to dip this potato mix balls in the batter and fry these on moderate flames once these are nice and golden-brown transfer these on an absorbent kitchen paper to drain all the excess oil to make this even more bombilla it is serve along with a spicy red chutney and to make that we're going to make use of this pattern for that we want to make fritter well these could also be collected while frying the results but that quantity would be reasonably very less drain this on an absorbent tissue paper the fritters are fried already allow these to cool down completely and now let's begin with the grinding for this I'm taking some red chili powder some cloves of garlic some salt as required and the cold down flitters and now I'm going to grind this into a coarse powder just a few blips Wow incredibly amazing and absolute Street style let's now begin with the plating you are typical Mumbai style Baraka is ready she could also try this the sweet Camden Turkey or a green chutney enjoy you