To make the dry red chutney for vada pav, heat a pan and add 1/2 teaspoon oil. Add the garlic cloves and peanuts, and roast them lightly. Then add red chili powder, coriander powder, salt, and desiccated coconut. Stir on low heat for 1-2 minutes, then turn off the heat. Once cooled, grind the mixture into a powder.

Make a paste of ginger, garlic, and green chili. Heat a pan, add oil, then add asafoetida, mustard seeds, the ginger-garlic-chili paste, curry leaves, and 1/2 teaspoon turmeric powder. Sauté for 1 minute, then turn off the heat. Add this mixture to the mashed potatoes, add salt, and mix well.

Shape the potato mixture into balls, dip them in the chickpea flour batter, and deep fry until golden. Spread the dry red chutney on the pav (bread roll), place the fried potato ball (vada) inside, add fried green chili if desired, and serve.