For the potato vada:

1. Boil or steam 2 potatoes until tender. A fork inserted should go in easily.
2. Set aside to cool and then mash without any big lumps.
3. Grind together – 2 green chillies, 2 cloves of garlic, and a small piece of ginger to a coarse paste.
4. Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves.
5. When the mustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.
6. Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida, and salt to taste.
7. Turn off flame and mix well until the mixture is well combined. Don’t add any water, the potato vada mixture should be thick.

To make the coating for the vada:

1. Place 1 cup besan, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda, and some salt in a bowl.
2. Mix well to combine.
3. Add enough water to make a thick paste
4. Make 6 balls with the potato mixture and dip into the besan coating
5. Deep fry in hot oil until golden brown
6. Drain and set aside
7. Once all the vadas are done, fry 2-3 green chillies in the same oil. This is optional but recommended

To assemble and serve the vada pav:

1. Place a generous amount of green chutney on one side of the pav or burger bun.
2. Place a potato vada on it and top off with a generous sprinkling of dry garlic chutney.
3. Serve with fried green chillies for those who want an extra spice kick.
4. Some ketchup would go well with vada pav too.