Ingredients:

For Potato Mixture:

• 1 tsp         Oil 
• 1 tsp         Mustard seeds 
• 1/4  tsp     Hing 
• 1/2 tsp      Cumin Seeds
• 1 no          Green chilly chopped 
• few           Curry leaves 
• 2 tsp         Ginger Chopped (optional) 
• 2 tsp         Garlic Chopped (optional) 
• 1/2 tsp      Turmeric 
• 1/2 tsp      Red Chilli Powder
• 1/2 tsp      Coriander powder
• 5 medium  Potatoes Boiled 
• Salt to taste
• few coriander leaves
• Oil - For frying

For Besan Batter:

• 1 cup    Besan 
• 1 tsp     Salt 
• 1 tsp     Chilli powder 
• 1/4 tsp  Turmeric 
• pinch of Hing
• Water 

For Assembling:

• Pav
• Dry Garlic Chutney
• Sweet Tamarind Chutney
• Green Mint Chutney

Method:

1. To make the besan batter combine all the dry ingredients and whisk it. Add water and make it into a thick pouring batter.
2. For the potato mixture heat oil and add hing , mustard seeds & Cumin seeds, once it pops add chopped green chilly and curry leaves.
3. Add the ginger and garlic (optional) and sauce for 2 minutes. Now add turmeric, oriander powder, red chilli powder and give a quick stir.
4. Add boiled & roughly mashed potatoes along with salt and cook them for 3 minutes.
5. add few coriander leaves.
6. Remove and let it cool completely.
7. Now make round balls of the potato mixture and dip it in the batter and deep fry on medium hot oil.
8. Once cooked remove and the vada are ready.
9. Now take a pao and slit it in the middle.
10. Apply tamarind chutney then mint chutney and sprinkle dry garlic chutney.
11. Place the vada inside the bread and sprinkle with garlic chutney.
12. Press gently and serve.