Peel off skin of potatoes. Mash them. Combine all ingredients in a mixing bowl (except oil & singhade Ka atta taken for coating.)
Mix all and make a dough.
Make heart shape cutlets roll them in dry singhada flour.
Make all bufvada in same way.
Heat oil in a Kadhai. Drop bufvada one by one in hot oil. Deep fry them on medium flame until golden brown.
Transfer them in plate. Bufvada are ready to serve
Serve hot with tomato sauce & green chutney.
For falahari tomato sauce : add tomato puree, rock salt, black pepper and sugar in a pan. Cook until thick