In a mixer jar, add 4–5 green chillies, 1-inch chopped ginger, 5–6 garlic cloves, a pinch of salt, ½ tsp cumin seeds, 10–15 curry leaves, and ¼ cup coriander leaves. Coarsely crush without adding water. Keep it aside.

In a mixing bowl, mash 500 grams or 5 medium-sized boiled potatoes and keep aside.

Now, in a pan, heat 2 tbsp oil. Add ¼ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, and the prepared masala. Sauté until the oil separates.

Lower the flame and add ½ tsp turmeric powder and ¼ tsp garam masala. Mix well.

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

Also, add salt to taste, 1 tbsp lemon juice, and some chopped coriander leaves. Mix well.

Aloo masala is ready.

Make round balls from the masala and keep them aside.

In a mixer jar, add 10–12 soaked dry Kashmiri red chillies, 10 garlic cloves, 1 tsp cumin seeds, 1 tsp black salt, salt to taste, and ½ cup water (or as required). Grind it to a paste.

Transfer the chutney to a mixing bowl and add some chopped coriander leaves.

Add ¼ cup hot oil and mix well.

Volcano Vada Pav special garlic chutney is ready.

In a mixing bowl, add 2 cups besan, salt to taste, ¼ tsp turmeric powder, a pinch of hing, and ¼ tsp ajwain. Mix well.

Gradually add water to make a smooth batter. Ensure there are no lumps.

Use a whisk to beat the batter nicely for at least 4–5 minutes. The batter should be flowy — not too thick, not too thin.

Let the batter rest for at least 10–15 minutes.

Heat oil on medium flame for deep frying. Whisk the batter once again.

Dip the aloo masala balls into the besan batter and coat well.

Gently drop the coated vadas into hot oil. Fry on medium-high heat until they start to take shape.

Then lower the flame and fry until golden brown and crispy.

Drain on a wire rack. Fry all vadas in the same way.

Cut 200 grams of green chillies in half. Remove the veins and seeds.

Add them to a mixing bowl with salt, 1 tbsp lemon juice, ¼ tsp hing, ¼ tsp turmeric powder, and 1 tsp grated ginger. Mix well.

Let the chillies marinate for 10 minutes.

Add the chillies to the remaining besan batter and mix so they are well coated.

Remove any excess batter and carefully drop them into hot oil.

Stir and fry until crispy on both sides.

Remove the fried bhajiyas to a plate. Fry all bhajiyas in the same way.

Serve the chilli bhajiya with Volcano Vada Pav.

Heat a tawa and grease it with some oil.

Add butter, garlic chutney, chopped coriander leaves, green chutney, and a pinch of chaat masala. Mix well.

Slit the pav in half and roast both sides, coating them with the chutney mixture.

Place a vada in the center and close the pav.

Serve immediately with chutney and chilli bhajiya.