Their Wada are neither too diminutive so as to provide a very-bready-bite and nor too astronomically immense so as to salivate out of the Pav to make victualing it a messy affair. Ought to be super crisp with crunchy chunks of edges integrating to the victualing gratification.
I asked them how they cook it, and they told me that the Wadas need to be fried long enough for the gram flour coating to get impeccably cooked.
This whole of mashed potatoes tempered with mustard seeds, coriander seeds, fresh coriander, curry leaves and ginger ought be just adequately spiced. They also told me that Wadas taste best when accommodated piping sultry the moment they emerge from the Kadhai.In summary, I just loved their Wadas.