Boil and peel the potatoes, then mash them.

Heat oil in a skillet and add mustard seeds and curry leaves. Let them splutter.

Add finely chopped onion and sauté until golden.

Add the mashed potatoes, salt, red chili powder, and dried mango powder. Mix well and turn off the heat.

In a bowl, combine chickpea flour, asafoetida, salt, a pinch of turmeric powder, red chili powder, and baking soda. Mix well. Add water to make a thick batter.

Shape the potato mixture into small balls, dip them in the chickpea flour batter, and fry in hot oil over medium heat.

Once crispy, remove and place on a plate.

Spread chutney on both sides of each dinner roll, place a vada inside, add some dry chutney, and fried green chili if desired.

Vada pav is ready to serve.