How to make

Make a paste of ginger, garlic, green chillies and curry leaves in a blender.

You can use a little water but make it a coarse, thick paste, season with salt.

Make a tempering by heating oil and crackling the mustard seeds.

Add the asafoetida and remove from flame, mix the tempering with the curry leaves masala made earlier.

Add coriander leaves and the potatoes. Mash well with hands and make small vada shaped balls.

Moisten your hands to make the balls. Make a paste of besan and water, like you do for pakoras.

Season it with salt. Heat oil to deep fry.

Dip the potato balls in the besan batter and deep fry till evenly light brown on all sides. Drain and set aside.

To assemble the Vada Pav, cut open the Pav bread, spread Coriander mint chutney and place the vada on top.

Sprinkle with gun powder and serve hot with onions, fried green chillies and coriander chutney.