Peel and cut the potato into small cubes, place into a saucepan of water and boil until soft. When the potato is cooked drain it well and mash it with a potato masher or ricer.
While the potatoes are cooking make the filling.
Peel and chop the garlic, de-seed and chop the chilli, grate the ginger. Chop the coriander including the stalk. Add these and half of the turmeric, the mustard seeds and the chopped fresh ingredients to a pestle and mortar and grind with a little oil to a paste. Heat a frying pan and gently cook the paste for 3 minutes. Allow to cool, slice the spring onions and add to the cooked potatoes. Mix together and form into quenelles or small oval shaped balls about the size of an egg.
Mix the salt and chick pea flour together. Crack the eggs and beat together. Roll the quenelles into the egg, then the flour, repeat the process twice.
Heat the oil in a large frying pan, when hot add the vadas and cook on each side for 2 minutes, they should be golden brown when done.
«These vadas are made all over India and vary depending on the region so don't be afraid to make your own mix.»