So first you need to boil the potatoes in pressure cooker for 10 mins. Once it's done, let it sit for 5 mins & then remove the skin of the potatoes & mash it.

Heat 2 tbsp oil in a kadhai, add a pinch of hing, mustard seeds, ginger, garlic, green chillies, curry leaves.

Once they start to crackle, add 1/4 tsp of turmeric powder & salt as per taste.

If the masala is ready add in the mashed poatoes you've kept aside.

Mix it well & add coriander leaves & keep it aside.

Once it gets cool, make small balls of the mixture.

Take a bowl, add besan, red chilli powder, turmeric powder, hing, baking soda, salt & add water until it's medium thickened.

Heat some oil in a kadhai, dip the balls of potatoes in besan & deep fry on medium flame.

Spread green chutney on one if the pav & coconut garlic chutney on the other side.

The last & tastiest step is to keep the vada between the pav. Garnish with green chillies & serve hot.