A good vrat wale aloo vada recipe starts with a dry potato filling. If the mash holds too much moisture, the coating can soften before the vadas reach the table.

Boil the potatoes until just tender, mash them, and let the steam escape. Season with green chilli, cumin, black pepper and sendha namak. Once the filling has cooled, shape it into small balls and dip each one in a medium-thick batter of singhare ka atta.

Fry a few at a time over steady medium heat until golden. Drain them on a wire rack and serve hot with plain curd or a chutney made with ingredients suitable for your fast.

For quantities and the complete method, see this crispy Navratri aloo vada recipe.