Ajaybhai poured more batata vada, into the hot oil that had been simmering in a large iron patila since the morning. He had already made the vadas, which were made of mashed potato combined with spices, green chilli, and, occasionally, finely chopped raw onion, into nearly flawless spheres, and just before frying them, he had swiftly coated them in a thick besan batter. Anyone would become impatient as the vada hissed softly post landing in the oil and the fragrance of the besan batter floated in the air. The vada were freshly out after a few tosses and turns.
A Strong Palette
“Lahsun chutney?” people usually question as the pav<
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