Blend 1 cup chopped coriander leaves, 2 garlic cloves, ½ tsp lemon juice, 2 green chillies, and ½ tsp salt into a smooth paste without adding water.

Set aside the green chutney.

Boil 2 medium-sized potatoes, in a pressure cooker. Now peel and mash the potatoes and keep them aside.

Blend 7 garlic cloves, and 1 green chilli into a coarse paste and keep it aside.

Heat 1 tbsp oil in a thick-bottomed pan ,as it heats add ½ tsp mustard seeds, when the mustard seeds begin to crackle add ⅛ tsp asafoetida/hing and fry well.

Add 5 to 6 curry leaves, garlic and green chilli paste, ¼ tsp turmeric powder and fry well.

Add the mashed potatoes to the pan, ½ tsp salt, and mix well.

Add 2 tbsp finely chopped coriander leaves and mix well.

Switch off the flame and make equal- sized small balls of potato stuffing and keep it aside.

In a large bowl take 1 cup besan/gram flour add ¼ tsp turmeric powder, a pinch of baking soda, ½ tsp salt, and combine well.

Add the required amount of water to make a smooth and thick batter and set aside.

Heat a deep-bottomed pan, and as it heats add oil for frying.

When the oil becomes hot, dip the potato balls in the batter, and coat the batter evenly.

Gently drop the batter-coated balls into the oil and fry them on medium heat.

Add 3 to 4 vadas at a time and fry them until the vada turns golden brown and crisp.

Flip the vadas in the oil and cook well and remove the vadas from the oil.

Use tissue paper to absorb the extra oil.

Similar way fry the rest of the vadas and keep it ready for plating.

Slice the pav bun carefully and make 2 parts.

Spread green chutney and tamarind chutney on the sliced pav.

If you have prepared garlic chutney, sprinkle them on the sliced pav.

Place the potato vada between the sliced pav.

Enjoy them hot with fried salted green chillies and chutney.