Boil and mash the Potatoes until smooth. Season the hot mashed potatoes lightly with a little Salt and set aside to cool slightly.
Heat 1–2 tablespoons of Oil in a pan. Add Mustard Seeds and let them pop, then toss in Curry Leaves and slit Green Chilies. Stir in a teaspoon of Ginger-Garlic Paste, a pinch of Turmeric Powder and a tiny pinch of Asafoetida. Sauté briefly until fragrant.
Add the mashed potatoes to the tempering, break up any lumps and mix well. Stir in chopped Coriander Leaves, a squeeze of Lemon Juice and adjust Salt to taste. Shape this mixture into golf-ball sized rounds and keep them ready.
Make the gram flour batter by whisking together Besan (Gram Flour), a pinch more turmeric, a little Salt, a pinch of Baking Soda and enough Water to make a smooth, thick batter that coats the back of a spoon. Stir in a tablespoon of Neutral Oil to loosen the batter and give it a crisp finish when fried.
For the green chutney, blitz a generous handful of Coriander Leaves with Mint Leaves, another Green Chili if you like heat, a clove of Garlic, a splash of Lemon Juice, salt and a little Water until smooth. Taste and adjust seasoning.
Prepare the coconut-peanut chutney by grinding together the remaining Garlic, Desiccated Coconut, Roasted Peanuts, Red Chili Powder, Sesame Seeds, a little oil and Salt to a coarse paste. Add a splash of water if needed to reach a spreadable consistency.
Heat enough Oil in a deep pan for frying. Dip each potato ball into the besan batter, let excess drip off, then gently lower into the hot oil. Fry in batches until the batter is puffed and golden brown all over. Drain on paper towels.
Lightly slit the Pav (Mumbai ladi pav/buns) horizontally without cutting through, and if you like, warm and lightly toast them on a griddle with a little oil.
Assemble each vada pav: spread green chutney on one side of the pav and the coconut-peanut chutney on the other, place a hot vada inside, press together and, if desired, tuck in a fried or raw green chili on the side. Sprinkle a little extra salt or lemon juice to taste and serve immediately.
Serve hot with extra chutneys on the side for dipping and enjoy the contrast of crunchy batter, spiced potato filling and bright fresh chutneys.
