For the vada fillling

Chop green chillies, ginger and garlic

Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.

Add the chopped ingredients and sauté again for a few seconds.

Add the potatoes, turmeric powder and salt and mix well.

Remove from the heat and let it cool.
Shape them into rounds.

For the outer covering

Combine all the ingredients in a bowl and make a batter using nearly 1/3 cup of water. Add water slowly.

Dip each round of the vada filling into the batter and allow it to coat the mixture well.

Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

Assembling
Slice each pav into half and spread some dry garlic chutney inside.

Place one vada in each pav and serve immediately.