Peel and mash the boiled potatoes. Heat oil in a skillet, add mustard seeds, cumin seeds, and asafoetida. Let them splutter, then add curry leaves, ginger-garlic-green chili paste, and turmeric powder. Mix well, then add the mashed potatoes and combine thoroughly.

Add salt to taste and mix well. Turn off the heat, add chopped cilantro, mix again, and let the mixture cool slightly.

In a bowl, mix chickpea flour, salt, 1/4 teaspoon turmeric powder, and a pinch of baking soda.

Grate the cheese and divide it into four portions. Shape each portion into a small ball.

Once golden, carefully remove the vadas from the oil (the vada may break due to the melted cheese).

Cheesy Vada Pav has become very popular in Mumbai these days. (Note: You can adjust the amount of cheese in the Cheesy Vada Pav to your taste.)