boil 2 large potatoes, about 350 grams till they are completely cooked. peel and then mash them with a fork in a bowl.
heat 2 to 3 teaspoon oil in a small pan. add 1/2 teaspoon mustard seeds and crackle them. then add 7 to 8 curry leaves and asafoetida. stir and saute for about 5 seconds.
then add garlic, ginger and green chillies add turmeric powder. stir till the raw aroma of garlic goes away.
Add mashed potatoes and chopped coriander leaves, add salt and dry powdered spices
Mix everything well and then make small to medium sized balls from the mashed potato mixture.
flatten these balls a bit. cover and keep aside.
Take another bowl, make a smooth batter from besan ,add turmeric powder, a pinch of asafoetida, a pinch of baking soda, salt and 1/2 cup water.
the batter should not be too thick or thin. keep aside.
In a kadai or pan, heat oil for deep frying.
Now dip the slightly flattened potato mixture balls in the batter and coat it evenly with the batter.
Gently drop these batter coated potato balls in medium hot oil.
Deep fry these batata vadas till golden evenly from all sides.
Drain them on kitchen paper towels. make all batata vadas this way and keep aside.
when they are still hot or warm, you need to serve them.
take all the chutneys and pav on your work surface.
Assembling vada pav: Slice the pav without breaking it into two parts and keep aside.
spread both the green chutney and sweet chutney on the sliced pav. you can also spread green chutney on one side and sweet chutney on the other side.
sprinkle the dry garlic chutney, pav bhaji masala
place the hot batata vada sandwiched in the pav .
serve vada pav immediately or else the pav becomes soggy. you can also serve some fried green chillies and both the chutney along with it. Its yummy Enjoy!