Heat the oil and add the mustard seeds. When they crackle, add ginger garlic paste and curry leaves and sauté for a few seconds

Add the potatoes turmeric powder Salt and mix well.

Remove from the the heat and cool shape into rounds

The outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1 cup of water.

Dip each round of the vada filling into the batter and allow it to coat the mixture well.

Deep fry in hot oil, till golden brown. Drain on and keep aside.

Slice each pav into half and spread some dry garlic chutney inside.

Place one vada in each pav and serve immediately.