Ingredients:
Serving size - 4
2 cups boiled mashed potatoes ( about 6 medium potatoes)
2 cups gram flour (besan)
oil for frying
salt to taste
pav ( A kind of bun) - If not available, use any other bun ( but not sweet buns!)
1tbsp ginger-garlic paste
4-5 (or more) green chilies (chopped)
1/2 cup coriander leaves (chopped),

Method:
Add ginger, garlic paste and finely chopped green chilies, coriander leaves, and salt to the mashed potatoes and mix gently.
Make small balls of mashed potato mixture.
Add some salt ( to taste), turmeric powder ( about a pinch) and chili powder (to taste) to the gram flour. Add water gradually and keep mixing, removing lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns solid and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain.
Split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it.Add some chopped onion. Place the vada in it. Serve hot.

Now this has been my favourite street food , since I moved to Pune. Do let me know if you like it...