Best eaten with green chutney, tomato chutney or tomato ketchup
For variation, add two tablespoons of drained, tinned corn in the potato filling. Adjust the seasoning accordingly. Or for a crunchier wada add crushed peanuts and/or finely chopped onion.
For the batter, place flour(s) in a wide basin and add the seasoning. Slowly add the water, oil and the lemon juice and stir into a batter of a thick dropping consistency with no lumps. Set aside.
For the filling, mash the potatoes using your hands to achieve a lumpy consistency. A bite into a peace of steamed potato enhances the taste.
Add all the other ingredients and mix well.
Divide and roll the mixture into balls of about 2” diameter.
Heat the oil.
Dip the potato balls into the batter. Ensure that the batter coats the potato balls evenly.
Check oil is hot enough by dropping a blob of the batter in. The batter-blob should immediately sizzle and rise up. Fry batches of about 5 wadas at a time. As soon as the wadas are in the oil, reduce the heat a little and stir gently and continuously.
Remove the wadas when they are golden in colour. Before adding the next batch, increase the heat again.
Eat hot for a crispy experience. The covering will soften over time.