Boil, peel, and lightly mash the potatoes. Set aside.

In a pan, heat oil over medium flame. Add mustard seeds and let them crackle.

Add cumin seeds and curry leaves, and sauté until the leaves turn crisp.

Add chopped garlic, ginger, green chillies, and hing. Cook until aromatic and the raw smell disappears.

Add chopped onions and sauté for 2–3 minutes until soft and translucent.

Mix in turmeric and salt, then add the mashed potatoes. Stir well to combine.

Add fresh coriander and mix once more.

Let the mixture cool slightly, then shape into 8–10 round balls. Set aside.

In a mixing bowl, whisk together besan, cornflour/rice flour, turmeric, salt, and red chilli powder (if using).

Gradually add water to form a smooth, medium-thick batter with a pourable consistency.

Stir in the baking soda just before frying to keep the batter light and fluffy.

Heat oil in a deep pan or kadhai over medium heat.

To check if the oil is ready, drop in a bit of batter — it should float to the top and sizzle immediately.

Dip each potato ball into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.

Fry in batches, letting them cook undisturbed for 2–3 minutes to set the coating.

Flip occasionally and continue frying until the vadas are crisp and golden brown.

Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Serve hot with green chutney or ketchup.

For that classic Mumbai experience, sandwich the vadas in fresh pav with chutneys and enjoy your homemade Vada Pav.