In a pan, heat 1 tbsp oil, and add 1.5 cups of fresh green pigeon peas, ½ cup green peas, salt, and ½ tsp sugar. Sauté the mixture.

Sprinkle some water, cover the pan, and cook on low flame until the peas become slightly soft.

Transfer the cooked mixture to a plate and let it cool slightly.

In a mixer jar, combine the cooked peas with 3 green chillies, 1 inch of ginger, and 2 tbsp roasted peanuts. Grind into a coarse mixture without adding water.

Transfer the ground mixture into a mixing bowl. Add 1 medium-sized boiled potato, ½ cup soaked poha, 1 tsp cumin seeds, ½ tsp red chilli powder, ½ tsp garam masala, 1 tsp amchur powder, 1 tbsp sugar, ½ tsp black salt, regular salt, and ½ cup coriander leaves. Mix well.

Incorporate some pomegranate seeds and bind the mixture. Form small stuffing balls and set aside.

In a mixing bowl, combine besan, turmeric powder, hing, and salt. Mix well.

Gradually add water to make a smooth batter, ensuring there are no lumps.

Use a whisk to beat the batter for 4-5 minutes until it reaches a flowy consistency.

Once whisked, let the batter rest for a minimum of 10 minutes.

Heat oil on medium flame for deep frying.

Add baking soda and hot oil to the besan batter. Whisk again to coat the masala with the batter.

Dip the stuffing balls into the batter and deep fry in hot oil until they turn crispy and golden brown.

Drain the vada balls on a wire rack, and fry all vadas in the same way.

Serve Lili Tuvar Na Batata Vada with khatti-meethi chutney.

In a pan, mix amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery, and water. Cook until the jaggery dissolves.

In a bowl, mix arrowroot (tapkir) powder with water and gradually add it to the chutney, stirring continuously. The chutney will thicken; turn off the gas.

Transfer the chutney to a bowl and add watermelon seeds.

Khatti-Meethi Chutney is ready to enjoy.