Heat 2tbsp oil in a pan, add mustard seeds, curry leaves and asafoetida.
Add green chillies, grated ginger and chopped garlic.
Add smashed potato, salt and turmeric and mix.
Add garam masala and row mango powder at the end, mix well and turn off the flame. Keep aside to cool down.
Prepare the batter using gram flour, salt, soda and water.
Heat oil in deep pan to deep fry the vada’s.
Make medium size balls from the stuffing, dip into the batter and deep fry them.
Slice the pav, without breaking it into 2 parts.
Spread green chutney on one side and tomato sauce on the other side.
Place the hot vada in between, serve hot with onion and chillies.
