First step is to make the potato stuffing. Boil and peel the potatoes. Mash them using a masher. You can even grate them. Transfer this to a bowl. Make a paste of ginger, garlic, green chillies and cilantro. Add this to the bowl. Give a tadka of mustard seeds, cumin seeds and curry leaves and pour this over the potato mix. Then add spice powders like turmeric powder, garam masala, salt and chopped cilantro. Give it all a good mix and using your palms, shape them as medium-sized balls. Next, heat oil in a frying pan. Now time to prepare the chickpea batter. In another bowl, add chickpea flour/besan, chilly powder, turmeric powder, coriander cumin powder, garam masala and salt. Add water gradually and mix using a whisk. The consistency of the batter should neither be too thick nor too thin. It should have a thick flowing consistency. Once the oil is hot enough, add 1-2 tbsp of hot oil to the prepared batter along with fruit salt/eno. This step is essential as it will make the vada crispy.
Dip/coat the potato balls in the prepared besan batter and carefully toss them into the frying pan. Deep fry till golden brown. Remember to keep the flame on medium. Carefully take out the fried vadas onto a paper towel to soak off the excess oil. Fry the remaining vadas the same way. Now its time to assemble the vada pav. Pav is an Indian bread that is easily available in India. But if you are in US, you can use water rolls as they come the closest to the desi pav. Take a water roll/pav, slit it halfway in the middle, smear it with sweet tamarind chutney and spicy green chutney. Then sprinkle dry garlic chutney and place a vada in between and close the bread. Enjoy them hot, anytime of the day!