Step 1: Prepare the Aloo Masala Base

Heat 2 tbsp oil in a pan. Add 1 tsp mustard seeds and 1/2 tsp hing powder. Let them splutter for a few seconds.

Step 2: Add Aromatics

Add a few curry leaves, 1 tbsp grated ginger-garlic paste, and 2 chopped green chilies. Sauté for about 1-2 minutes until fragrant.

Step 3: Combine with Potatoes

Add 1 tsp turmeric powder and 5 boiled and mashed potatoes to the pan. Mix well, ensuring the spices are evenly distributed with the potatoes.

Step 4: Season and Finish Aloo Masala

Add salt as per taste and a handful of chopped coriander leaves. Squeeze half a lemon's juice over the mixture. Mix everything thoroughly. The aloo masala for the vada is now ready. Transfer it to a bowl and let it cool.

Step 5: Shape the Vadas

Once the aloo masala has cooled, take small portions and roll them into round balls, about the size of a golf ball. Set aside.

Step 6: Prepare the Besan Batter

In a separate bowl, take 1 cup besan (gram flour). Add 1/4 tsp baking soda, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp salt. Gradually add water while whisking to form a semi-thick, smooth batter without any lumps. The consistency should be thick enough to coat the potato balls.

Step 7: Coat and Deep Fry Vadas

Heat oil for deep frying in a pan. Take each aloo masala ball, dip it completely into the besan batter, ensuring it's fully coated. Carefully drop the coated vada into the hot oil. Deep fry until golden brown and crispy on all sides, flipping as needed. This should take about 3-4 minutes per batch.

Step 8: Drain Excess Oil

Once fried, remove the batata vadas from the oil using a slotted spoon and place them on a tissue paper-lined plate to drain any excess oil.

Step 9: Assemble the Vada Pav

Take a pav (bread roll) and slit it open horizontally, but not all the way through. Spread green chutney on one side and tamarind chutney on the other. Sprinkle a generous amount of vada pav dry garlic chutney (recipe for this chutney will be shared later).

Step 10: Final Touches and Serve

Place a freshly fried batata vada inside the pav. Add a fried green chili alongside the vada. Close the pav and gently press. Your delicious Vada Pav is ready to be enjoyed with hot tea.

• Ensure the oil is hot enough for deep frying to get a crispy vada without soaking too much oil.

• Adjust green chili quantity in the potato filling and for frying based on your spice preference.

• Serve immediately with hot tea for the best experience.

• Add a pinch of chaat masala to the potato filling for an extra tangy flavor.

• For a healthier version, you can air fry or bake the vadas, though the texture will differ from deep-fried.