Firstly, in a large kadai heat  oil and splutter mustard, a pinch of hing and few curry leaves.

Also add 1-inch ginger, clove garlic, coriander and saute well.

Further, add  turmeric and saute for 30 seconds.

Additionally, add 2 boiled and mashed potato and salt.

Mix well making sure all the spices are combined well with potato.

Turn off the flame and add 1 tbsp lemon juice.mix well and aloo mixture is ready. keep aside.

Further, prepare besan batter by taking besan, turmeric, chilli powder, salt.

Add  cup water or as required and prepare smooth lump free batter.

Now make ball sized aloo mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.

Dip in prepared besan batter and coat well.deep fry in hot oil stirring occasionally.fry on medium flame till the vada turns golden and crisp.

Drain the vada on a kitchen paper to absorb excess oil. keep aside.

Now fry the green chilli, by turning off the flame – be careful as the oil splutter.stir occasionally, till the blisters appear on chilli.

Drain the fried chilli on a kitchen paper to absorb excess oil. keep aside.

Now with leftover besan batter prepare chura by pouring watery besan batter in hot oil. add 2 tbsp of water to besan batter to make watery besan batter.fry on medium flame till the chura turns golden and crisp.drain the chura on a kitchen paper to absorb excess oil. keep aside.

Now slit the ladi pav centre halfway without cutting fully.

Spread 1 tsp green chutney 1/2 tsp tamarind chutney 1/2 tsp garlic chutney one side of inside pav.

Place the prepared vada in center of pav.

Also stuff few prepared chura and place a fried chilli on top of vada.

Finally, press the vada pavand serve immediately. And enjoy