In a mixing bowl, add 3 cups besan, ¼ tsp turmeric powder, salt to taste, ½ tsp ajwain, and a pinch of hing. Mix well. Add 1.5 cups water or as required and make a medium-thick batter with a ribbon-like pouring consistency.

Whisk the batter for 2 minutes so it becomes light and fluffy.

Cover and rest the batter for 10 minutes.

Then add ½ tsp baking soda and 1 tbsp hot oil. Mix well. The batter is ready.

Heat oil. Take some bhajiya batter in your hand and make 10–15 small bhajiyas.

Fry until they become crispy from the outside. Take them out onto a wire rack and let them cool.

Then, in a mixer jar, add ½ cup coriander leaves, 1 cup mint leaves, 20–25 garlic cloves, 2-inch ginger, and 4–5 green chillies. Grind into a coarse paste without adding water.

Now, in a pan, add 2 tbsp oil. Add 1 tsp cumin seeds, 1 tsp coarsely crushed coriander seeds, 1 tbsp sesame seeds, and a pinch of hing. Sauté well.

Add the ground green paste and sauté until oil releases from the sides. Keep it aside.

For masala vada stuffing, take 10 small bhajiyas and crush them with a bowl to make 1 cup bhajiya chura.

Add 3 medium-sized boiled potatoes and mash them well.

Now add salt, 1 tbsp Kashmiri red chilli powder, 1 tsp garam masala, the sautéed green paste, ¼ cup coriander leaves, and 1 tbsp lemon juice. Mix well. The stuffing is ready.

Take some mixture in your hand, make a medium-sized ball, and flatten it gently (refer to the video).

Make all the vadas in the same way and keep them aside.

Heat oil. Dip the masala vada into the besan batter and coat it well. Remove excess batter and add it to hot oil.

Fry on medium flame until it becomes crispy from both sides.

Take out on a wire rack and fry all the vadas in the same way.

Masala vada is ready.

In a mixer jar, add 6–7 bhajiyas, 15–20 garlic cloves, 2 tbsp Kashmiri red chilli powder, 1 tsp cumin seeds, salt to taste, and ½ tsp hing. Grind using the pulse mode.

Dry garlic chutney is ready. Keep it aside.

Heat a tawa and add butter to it. Add some dry garlic chutney and sauté it.

Take the pav and coat it with the chutney.

Place the vada in the centre.

Masala vada pav is ready. Serve with chutney and fried chillies.