Boil 2 medium sized potatoes. Peel them and then smash them into a bowl.
Heat 2 tsp oil in a small pan add mustard seeds and wait till they crackle, then add curry leaves, asafoetida. Urad dal, sauté for a minute and then add garlic cloves, green chili crushed and turmeric powder.
Pour this tempered mixture on mashed potatoes. Add salt.
Mix well and then make small sized balls from the mixture.
In another mixing bowl combine chickpea flour, turmeric powder, salt, water and finally baking soda, the batter should not be very thick or thin.
In a kadai, heat oil for deep fry vada. Once oil is hot reduce to medium. Dip the vadas in the batter and coat them from all sides.
Drop the coated vadas into heated oil and fry till golden brown.