First, grate the boiled potatoes.

Blend the ginger, garlic, and green chili in a blender or food processor to make a paste.

Heat oil in a skillet over medium heat and add the mustard seeds. Once they start to pop, add the green chili paste.

Add the grated potatoes, red chili powder, turmeric powder, and salt. Mix well and cook on low heat for 1 minute.

Add the chopped cilantro and lemon juice to the potato mixture, mix well, and turn off the heat.

In a bowl, combine chickpea flour, salt, red chili powder, and add water little by little to make a thick batter.

Shape the potato mixture into small balls.

Heat oil in a deep pan. Dip each potato ball into the chickpea flour batter, coat well, and fry in the oil on low heat until lightly golden brown.

Fry all the potato balls in the same way and place them on a plate.

Heat a nonstick griddle or skillet. Slice the pav buns in half, add a little oil to the pan, and toast the buns on all sides until lightly crisp.

Place a fried potato ball inside each bun. Your vada pav is ready!

Serve vada pav with chutney, ketchup, and fried green chilies.