For the vada filling, start by pounding the green chillies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they start to splutter, add the asafoetida and curry leaves and sauté for a few seconds.

Add the pounded mixture and sauté again for a few seconds, then add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool, then divide into 8 equal portions. Shape into rounds.

For the outer covering, combine all ingredients 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 till golden brown. Drain on absorbent paper and keep aside.

After slicing each pav into half, pread some dry garlic chutney inside. Place one vada in each pav and serve hot.