Boil and peel the potatoes. Mash them well. Heat oil in a pan. Add cumin seeds, then add the potatoes and spices (turmeric, salt, red chili powder, asafoetida, garam masala, mango powder). Mix well and garnish with cilantro.

Once cooled, shape the mixture into balls.

Take chickpea flour, add salt, red chili powder, and turmeric. Add 1 tablespoon oil and mix well. Add water to make a thick batter. Stir in the lemon juice.

Dip the potato balls in the chickpea flour batter and fry them. Once they are crispy, set aside.

The vada is ready.

For the cilantro chutney: Take cilantro, chilies, and ginger. Blend into a smooth paste. Add spices and set aside.

For the special red chutney: Take red chilies, coconut, garlic, and peanuts. Roast everything, then grind into a smooth paste. (Traditionally, boondi is included, but I made it without boondi as a chutney.)

Roast and grind all ingredients.

Make a smooth paste. Traditionally, this should be dry, but I made it as a chutney.

Slice the pav (dinner rolls) in half. Spread the garlic chili chutney on one side and the green chutney on the other. Place the vada in the middle.

Vada pav is ready. Serve hot with fried green chilies.