• Heat a kadai and add 2 tablespoon oil.
• Add jeera and after it flutters add garlic paste. Fry till nice aroma gets emitted from garlic.
• Now add onion and fry till onion turns pinkish.
• Add turmeric powder and mix.
• Add ginger paste and fry for some time.
• Add green chillies and mix.
• Add chopped potatoes and salt to taste and mix well.
• Make small lemon sized balls out of this dry potato stuffing and keep aside.

Now let us make batter:

• Take a mixing bowl and add besan/gram flour to it.
• Add ajwain (carom seeds), jeera and red chilli powder and mix well.
• Add water little at a time to make thick batter. The batter should not be dripping.
• Add eno fruit salt and mix well.

For deep frying the bataat wadas:

• Take another kadai and heat it. Add 2 cups oil in it and wait till oil gets heated.
• To check if the oil has heated properly, simply drop a teaspoon of batter in the oil. If it rises to the surface that means oil is apt for deep frying.
• Now coat the potato balls in batter and deep fry them. You can deep fry 2 to 3 bataat wadas at a time.