Step 1: Prepare Gram Flour Batter

Add 2 cups (approx 250-300 gms) of gram flour to a bowl. Add 1 tsp salt, 1/4 tsp turmeric powder, 1/4 tsp baking soda (optional), and 1/4 tsp crushed carom seeds. Mix all the dry ingredients well. Gradually add water while whisking continuously to avoid lumps. The batter should be free-flowing and not overly thick. Whisk for 2 minutes until the mixture becomes airy and light. Set aside.

Step 2: Prepare Masaledar Stuffing Paste

In a grinder, combine a few slit green chilies, 2-3 pieces of ginger, 8-10 garlic pods, and 1-2 tsp coriander seeds. Grind these ingredients to a coarse mixture.

Step 3: Temper and Cook Stuffing

Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/4 tsp asafoetida. Once they splutter, add 8-10 curry leaves. Immediately add the prepared coarse ground masala. Toss and cook for 1-2 minutes on low to medium flame. Add 1/2 tsp turmeric powder and mix well. If the masala starts to burn, add a splash of water.

Step 4: Combine Stuffing with Potatoes

Take 6-7 boiled potatoes and crush them nicely, but not too much, leaving some chunks. Add the crushed potatoes over the tempering in the pan. Add 1 tsp salt. Mix and cook for 3-4 minutes, mashing any large potato pieces with a pav bhaji masher, but do not mash it up entirely. Let everything blend nicely. Add some lemon juice and fresh coriander, then mix again. Once cooled, shape the stuffing into round balls (vadas).

Step 5: Fry Vadas

Heat oil for deep frying. Add 1 tbsp hot oil to the gram flour batter and mix it well; this will give the vadas a nice shine and make them crispy. Dip each potato vada ball into the batter, ensuring it's fully covered, and remove any excess batter. Carefully drop the vadas into the medium-high flame hot oil. Do not touch them for the first 30 seconds. After 30 seconds, gently start stirring the vadas. Fry until they are golden brown in color. Remove them from the oil using a strainer and set aside. Repeat the process for the remaining vadas, including any flattened ones if desired.

Step 6: Prepare Dry Lehsun Chutney

Sprinkle the remaining gram flour batter into the hot oil and fry for 2-3 minutes until it turns crispy and golden brown (this is besan churra). Remove it from the oil. In the same oil, briefly fry some garlic pods until lightly golden. In a grinder, combine the fried besan churra, fried garlic pieces, 2-3 tsp Kashmiri red chili powder, and some salt. Blend it nicely until you get a coarse, dry chutney. This chutney can be stored in the fridge for a week.

Step 7: Assemble Street Style Vada Pav

Take one pav (bread roll) and slice it open. Spread some dry Lehsun chutney on the inside. Place one fried vada inside. Top with some more dry Lehsun chutney and a fried green chili. Serve immediately.

Step 8: Assemble Green Chutney Vada Pav

Take another pav and slice it open. Spread some green chutney on the inside. Add some chopped onions. Place one fried vada inside. Top with some dry Lehsun chutney. Serve immediately.

Step 9: Serve Rassam Vada Pav

Place two fried vadas in a serving bowl. Pour hot Rassam over them. Garnish with chopped onions and fresh coriander. Serve immediately.

• Whisk the gram flour batter for 2 minutes to make it airy and light.

• Do not mash the boiled potatoes completely for the stuffing; leave some chunks for texture.

• Slit green chilies before frying to prevent them from bursting in hot oil.

• The dry Lehsun chutney can be stored in the fridge for up to a week.

• Serve Vada Pav with traditional dry Lehsun chutney and a fried green chili.

• Serve Vada Pav with green chutney, chopped onions, and dry Lehsun chutney.

• Serve Vada Pav in a bowl with Rassam, topped with chopped onions and fresh coriander.