Step 1: Boil and Mash Potatoes

Wash the potatoes thoroughly. Place them in a large pot with enough water to cover and boil until they are fully cooked and tender. Once cooked, drain the water, let them cool slightly, then peel and mash them completely.

Step 2: Prepare the Potato Filling

Heat sesame oil in a large pan. Add mustard seeds and let them splutter. Then add cumin seeds, hand-ground turmeric paste, curry leaves, and asafoetida powder. Sauté for a minute. Add the mashed potatoes to the pan and mix well with the tempering. Add lemon juice, crystal salt, and finely chopped coriander leaves. Mix everything together until well combined.

Step 3: Shape the Vadas

Once the potato mixture has cooled down, take small portions and roll them into smooth, round balls. Arrange them on a tray.

Step 4: Prepare the Batter

In a large bowl, combine the gram flour and salt. Gradually add water while mixing to form a smooth, lump-free batter. The consistency should be medium-thick, enough to coat the back of a spoon.

Step 5: Deep Fry the Vadas

Heat a sufficient amount of oil in a deep pan for frying. Once the oil is hot, dip each potato ball into the gram flour batter, ensuring it's evenly coated. Carefully drop the battered balls into the hot oil. Fry on medium heat, turning occasionally, until they are golden brown and crisp on all sides. Remove with a slotted spoon and drain excess oil.

Step 6: Fry the Green Chilies

In the same hot oil, carefully add the green chilies. Fry them for about a minute until they are blistered and slightly softened. Remove them from the oil.

Step 7: Assemble the Vada Pav

Take a pav bun and slice it horizontally, but not all the way through. On the inside of the bun, sprinkle some dry red garlic chutney and spread a layer of green chutney. Place a hot fried vada in the center, add a fried green chili, and gently press the bun together.

Step 8: Serve

Serve the freshly prepared Vada Pav immediately while it's still warm.

• Ensure the potato mixture is completely cool before making balls to prevent them from breaking while frying.

• The gram flour batter should be of medium consistency, not too thick or too thin, to coat the vadas properly.

• Fry the vadas on medium heat to ensure they cook through without burning the outside.

• Make a small slit in the green chilies before frying to prevent them from bursting in the hot oil.

• Add a slice of cheese for a Cheese Vada Pav.

• Serve with a sweet tamarind chutney for an extra layer of flavor.