In a pressure cooker, boil 2 large potatoes, about 350 grams till completely cooked.
Strain and place in a bowl. Mash them with a fork.
In a small pan, add 2 or 3 tsp of oil. Once the oil is hot add 1/2 tsp of mustard seeds.
Once the mustard seeds splutter add 7 to 8 curry leaves and asafoetida.
Stir and saute for around 5 seconds
Now, add 6 to 7 garlic and 1 or 2 green chillies. The garlic and green chillies shouls be crushed. Preferably in a mortar-pestle.
Now add 1/2 tsp turmeric powder.
Saute until the raw smell of garlic is gone.
Pour the tempering over the mashed poatoes. Add 1 or 2 tbsp chopped coriander leaves and salt. Mix well.
Make small to medium balls of the mashed potato mixture. Flatten them slightly.
Now, in another bowl, add 1 to 1.25 cups of besan or gram flour, 1/8th tsp turmeric powder, asafoetida, a pinch of baking soda, salt and 1.2 cup of water. The batter should be of medium thickness. If too thin, add 1 or 2 tbsp of gram flour, else add water to make the batter thin.
in a kadai or pan, heat oil for deep frying.
once the oil is heated. coat the potato balls evenly with batter and deep fry in medium hot oil. deep fry these batata vadas till golden evenly.
assembling vada pav
slice the pav without breaking it into two parts
spread both the green chutney and sweet chutney on the sliced pav.
place the hot batata vada sandwiched in between the pav slices.