Boil 2 large potatoes, about 350 grams till they are completely cooked. Peel and then mash them with a fork.

Heat 2 to 3 tsp oil in a small pan. Add 1/2 tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves and asafoetida. Stir and saute for about 5 seconds.

Then add 6 to 7 garlic and 1 to 2 green chilies, which have been crushed in a mortar-pestle. Add 1/8 tsp turmeric powder. Stir till the raw aroma of garlic goes away.

Pour this tempering in the mashed potatoes.

Add 1 to 2 tbsp chopped coriander leaves. Also add salt.

Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and keep aside.

In another bowl, make a smooth batter from 1 to 1.25 cups besan, 1/8 tsp turmeric powder, a pinch of hing, a pinch of baking soda (optional), salt and 1/2 cup water. The batter should not be too thick or thin. If the batter becomes thin, add 1 or 2 tbsp of gram flour. It the batter becomes thick, then add 1 or 2 tbsp water. Keep aside.

In a kadhai or pan, heat oil for deep frying.

Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.

Gently drop these batter coated potato balls in medium hot oil.

Deep fry these batata vadas till golden evenly.

Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.

Slice the pav without breaking it into two parts and keep aside.

Spread both the green chutney and sweet chutney on the sliced pav.

Sprinkle the dry garlic chutney. (This is optional and if you don't have you can skip it.) Also, you can add chopped onions on top of the vada.

Place the hot batata vada sandwiched in the bread slices.