Make the potato filling by seasoning the grated potatoes with spices, onion and coriander leaves.

For that add oil in a pan, temper fennel seeds (Pic 1).

Add chopped onion, curry leaves (optional) and salt (Pic 2).

Once onion changes translucent add the spices one by one (Pic 2).

You can add chopped coriander leaves, adjust spices and salt right now.

Add the grated potatoes (pic 4), remove from flame and gently mix so that potatoes coat well with spices.

No need to cook after adding cooked and grated potatoes.

Let them cool to make balls out of the mixture.

Once the mixture is at room temperature do make even size balls out of it (Pic 5) and keep aside (Pic 6).

While the potato filling gets cooled, meanwhile do make lump free gram flour batter to dip and fry these stuffing.

For that in a mixing bowl add flour, chili powder, salt and necessary water (Pic 1).

Say for 1 cup flour little less than 1/2 cup water is needed.

You can sieve the flour before making the batter and do make a lump free smooth and thick batter (Pic 2).

Dip each balls in the prepared batter (Pic 3) and do use appe pan (Pic 4) or air fryer or deep fry them in hot oil.

Brush the dumpling holes in the appe pan with oil.

Gently add the batter dipped potato filling (Pic 4).

Cook the vada in low - medium flame, and when sides leave gently flip the vada to cook the other side (5 & 6).

Also turn the vada position so that uncooked sides face the bottom of the pan (refer video).

Once done do serve hot or freeze for later use.