Ingredients: For potato balls:

• Potatoes 2 medium sized(will make about 5-6 wadas)
• Salt
• Hing a pinch
• Mustard seeds 1 tbsp
• Curry leaves few
• Ginger Garlic paste 1 tbsp
• Green chillies 2 or more
• Garam masala powder 1/4 tsp
• Whole coriander seeds few
• Turmeric powder 1/2 tsp
• Coriander powder 1 tbsp
• Oil 2tbsp
• Amchoor powder(few pinches) or lemon juice(1 tsp) whatever available
• Coriander leaves to garnish

For Batter:

• Chickpea flour or besan 1cup
• salt
• Red chilly powder 1/4 tspn
• Ajwain seeds 1/4 tspn
• Baking powder or baking soda(whatever you have) 1-2 pinch
• Water to make the batter… few spoons
• Oil for frying

To Assemble:

• Softbuns/Laadi pav one for each batata wada/vada
• Some dry red chilly and garlic chutney
• Coriander mint chutney (optional) to garnish
• Khajoor imli chutney (optional) to garnish

Method:

• Boil, peel and mash potatoes (do not mash it too much…let the mashed stuff be bit chunky)

• In a kadai, add 2tbsp of oil, heat it well, add hing, mustard seeds, curryleaves, gingergarlic paste and saute well, add chopped green chillies, dry masalas and saute for few seconds
• Add boiled potatoes, salt, coriander leaves and mix well.
• Add amchoor powder in the end, and if using lemon juice, add it after you put off the gas
• Mix properly and make ping ball sized wadas from them. Keep aside ,and head over to make batter to coat these
• For batter,mix besan,salt,chilly powder,ajwain,and baking powder/baking soda and mix well
• Then keep on adding water spoon by spoon and mixing batter properly so that no lumps are formed
• Add water till batter achieves a thick consistency
• Meanwhile heat the oil in frying pan or kadai
• Now carefully dip each potato ball in besan batter,and coat it fully with batter,with the help of a spoon Gently pick up this coated wada,with the spoon and slide it in frying pan
• Fry it on high flame for 2-3 seconds and then on low flame for few more seconds ,tossing it regularly so as to fry these wadas uniformly
• You can fry it for once or if u care a damn about calories,half fry it first,then take out of kadai,let them cool a bit for a minute ,gently press a bit,and then deep fry again ,to attain that crisp layer of besan
• Drain on kitchen towel or tissue paper
• Cut each pav, horizontally in middle, place a vada,  garnish with any chutney you have, and enjoy. Tastes best when hot and fresh, along with a cup of hot tea ! Blissssss !