Ingredients: Take 5/6 boiled potatoes; crush them into small pieces (with your hand) after removing the skin.
Cut curry leaves (6/7) into very small pcs. some coriander leaves (2 tbsp)
Chop green chilies (2) finely and pinch of hing. 1/2 tsp sugar
Chop 8/10 garlic into rough pcs with some medium size too.
Finely chopped ginger 1″ or more with some medium size too. SalT as per taste.
1 tsp mustard seeds. 1/2 tsp turmeric. Of course 2 tsp oil too !
Lastly 1 cup besan to make thick batter (non-drip)

Method: Take oil 2 tsp, in a kadai add mustard seeds, after they splutter add hing, green chilies, 1/2 tsp sugar, ginger, garlic and curry leaves and sauté for 1 minute. Add potatoes and mix well. Add turmeric and salt and cook for 3/4 minutes. Do not over cook as potatoes should look like boiled.
Remove the potatoes mixture, cool, add 2 tbsp. coriander leaves and make round balls (ping pong ball size or little bigger).
Make a thick (non drip) besan batter (1 cup) to which salt, soda (1/2 tsp), 1 lemon juice and 3 tsp oil has been added. Mix well.
Dip the potatoes in the thick batter (the batter should not drip, if it drips then make the batter thicker) AND PLACE THEM IN MICROWAVE ON HI (100) FOR 3 MINUTES.
Place the vada in cut “pav” to which green chutney and imly chutney has been applied. Eat garma garam, low calorie “Vada pav”
THIS IS A TESTED ORIGINAL RECIPE WHICH IS NOT FOUND IN ANY MICROWAVE COOKING BOOK.