in a mixing bowl, add the besan & other ingredients of the batter and mix well.

add water gradually to make a smooth batter making sure there should not be any lumps.

Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.

Once whisked well, let the batter rest for a minimum time of 10-15 minutes.

In a mortal-pestal, add green chilli, ginger, garlic, curry leaves, and some coriander leaves. Crush it into a coarse paste. Keep it aside.

In a mixing bowl, mash boiled potatoes and keep them aside.

Now in a pan, add oil, mustard seeds, cumin seeds, and hing. Sauté for a minute.

Then add the coarse paste. Sauté for a minute.

Now, lower the flame and add turmeric powder, coriander powder, garam masala, and salt. mix well.

Switch off the gas and add the tempering to the boiled potatoes.

Also some coriander leaves and lemon juice. mix well.

Aloo masala is ready.

Make a round shape ball from the masala and keep it aside.

Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter.

Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium-high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in color.

Now drain off over wire rack and fry all vada into the same way.

Then add some water into the besan batter and mix well. With your finger, add batter to hot oil. Fried till it becomes crispy. Besan chura is ready.

For fried green chilies, take as many green chilies you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chilies for 15-20 seconds, and serve with hot crispy vada pav.

In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.

Then add red chili powder and salt.

Without adding water, grind chutney into coarse damp powder. Keep it aside.

In a mixture jar, add coriander leaves, ginger, garlic, green chilli, cumin seeds, salt, lemon juice, sugar, and some cold water.

Grind it into a smooth paste. Green chutney is ready. keep it aside.

Heat Tawa, add some oil, and grease tawa with it.

Now add butter and spicy red chutney. Mix well.

Then slit the pav in two, and roast and coat the pav with butter and red chutney.

Apply green chutney on the pav and place a vada in the centre.

close, and serve immediately with tomato ketchup and green chutney. Also, add some chura for that extra crispiness and fried chilli of spicy flavor.

For cheesy vada pav, roast pav into butter and garlic mixture. Place vada and grate some cheese on it. close and serve cheesy vada pav with chutney and tomato ketchup.