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

Add the chopped chili and grated ginger and sauté again for a few seconds.

Add the potatoes,red chili powder,1/2 tsp turmeric powder , coriander leaves and salt and mix well.

Remove from the fire and cool.

Divide into 8 equal portions. Shape into rounds.

For the outer covering

Combine besan/gram flour, salt, turmeric and baking soda in a bowl and make a batter using approximately 1/3 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 absorbent paper and keep aside.

Fry the left over batter into crispy crumbs.

How to assemble

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

Also place little bit of fried up crispy bits.

Place one vada in each pav and serve immediately.