For the batata vadas
Peel and then mash the boiled potatoes with a fork or a masher in a bowl.

Heat oil in a small pan and add mustard seeds and crackle them.

Add curry leaves and asafoetida and sauté for 10 seconds.

Add garlic, ginger and green chillies and stir till the raw aroma of garlic goes away

Add mashed potatoes and chopped coriander leaves, add salt and dry powdered spices.

Mix everything well and then make small to medium sized medallions or flattened balls from the mashed potato mixture.

Take another bowl, make a smooth batter by mixing besan, turmeric powder, a pinch of asafoetida, a pinch of baking soda, salt and 1/2 cup water.

The batter should not be too thick or runny.

Heat oil in a kadhai or pan, for deep frying.

Now coat the potato medallions in the besan batter evenly, from all sides and gently drop in medium hot oil.

Deep fry these batata vadas until golden from all sides, evenly

Drain them on an absorbent paper.
Repeat the process for all batata vadas

Assembling vada pav:
Slice the pav without breaking it into two parts and keep aside.

Spread both the green chutney and sweet chutney on the sliced pav.
(you can also spread green chutney on one side and sweet chutney on the other side.)

Sprinkle the dry garlic chutney. (this is optional and if you don't have you can skip it.)

Place the hot batata vada sandwiched in the pav

Serve vada pav immediately with some fried green chillies and both the chutneys along with it.