Boil the potatoes until soft, peel them and set them aside. Using a mortar and pestle, crush the ginger, garlic and green chilli. Set it aside.

Heat 1 tablespoon oil in pan on medium heat. Once the oil is hot, add the mustard seeds and let them papaya. Then add the curry leaves and hing and mix.

Add the crushed ginger-garlic-green chilli. Cook for one minute until the ginger and garlic starts changing colour.

Now make lemon sized balls out of the potato mixture. I was able to get 10 of these. Set these aside.

Now add the boiled potatoes and remove pan from heat. Add turmeric, salt and mash the potatoes using a potato masher. Add chopped cilantro and mix well.

Make The Batter To Fry The Vada

To make the batter, take besan in a large bowl. Add turmeric, salt and pinch of baking soda to it. Start adding water, little by little to the bowl.

Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.

Fry The Vada

Heat oil in a kadai/wok on medium-high heat. Dip each potato round into the batter, coat it from all sides. Then drop it carefully into the hot oil.

Fry the vada in hot oil until golden brown in colour. Fry all vadas in a similar way. Drain on a paper towel.

Assemble The Vada Pav

Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!

To assemble the vada pav, toast the pav with some butter on a pan. Then slice each pav but not entirely. It should still be attached at one end.

Apply green chutney on one side and tamarind chutney on the other side of the pav. Then apply garlic chutney on top of these chutneys.