Boil, peel and mash potatoes with a fork. To know more, swipe up!

Heat oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and asafoetida, sauté for 5 seconds.

Add crushed garlic-green chilies mixture and turmeric powder.

Stir for a few seconds or till the raw aroma of the garlic goes away.

Pour the tempering with the oil on the mashed potatoes.

Add chopped coriander leaves and salt.

Mix everything and make small to medium balls of the mashed potato mixture. Flatten them a bit, cover and keep aside.

Make a smooth batter from gram flour, turmeric powder, asafoetida, baking soda and water. To know more, swipe up!

Dip the slightly flattened potato balls in the batter and coat them evenly.

Gently, drop the batter coated potato balls in hot oil. To know more, swipe up!

Depending on the size of the kadai or pan, add more or less vadas for frying. Don't overcrowd.

When one side firms up, is slightly crisp and golden, turn over gently with a slotted spoon. Fry the second side. To know more, swipe up!

Drain the fried vadas on kitchen paper towels.

Begin assembling vada pav by spreading green chutney and sweet chutney on sliced pav first.

Sprinkle some dry garlic chutney on top.

Place the hot vada in between the pav.

Serve vada pav immediately. For more recipes, visit