Oil – 2 tablespoons

Asafoetida – 1/2 chheta spoon (divided)

Mustard seeds – 1/2 spoon

Curry Leaf – 7-8

Turmeric – 1 chheta spoon (divided)

Garlic – 1 chheta spoon

Green Chilli – 1 Chheta Spoon (chopped)

Boiled and mashed potatoes – 400 grams

Salt – one and a half teaspoon (divided)

Lemon juice – 1 tbsp

Coriander – 2 tablespoons

Mazerala cheese – for test

Besan – 150 grams

Red Chili – 1/2 Chheta Spoon

Baking Soda – 1/4 Spoon

Water – 300 ml

Pav – as per need

Garlic chutney – as per need

Green chutney – as needed

Put 2 tablespoons of oil in a pan and heat it on medium heat. Add 1/4 chheta teaspoon asafetida, 1/2 spoon mustard seeds, 7-8 curry leaves, 1/2 chheta spoon turmeric and mix well.

Then add 1 chheta spoon garlic, 1 chheta spoon green chilli and cook for 2-3 minutes.

Now add 400 grams boiled and mashed potatoes and mix well.

Then add 1 chheta spoon salt, 1 tbsp of lemon juice, 2 tablespoons of coriander and mix. Put this mixture in a bole.

Take a small part of the mixture and level it with your palm. Then keep the thread-like mazela cheese on it and cover it from all sides and rall gael-gayle. Make similar balls of the rest of the mixture.

Prepare a thick mixture by adding 150 grams of gram flour, 1/2 spoon of salt, 1/2 spoon turmeric, 1/2 spoon red chilli, 1/4 chheta spoon spoon baking soda, 1/4 chheta spoon, asafetida and 300 ml water.

After this, dip the gaida prepared in this mixture.

Heat the oil as required in a pan on medium flame and fry all the jewels till it turns golden brown. Your vada is ready, take it out on the absorbent paper.

Take a pav and cut it from the middle. Now apply green chutney and garlic sauce on the other side of the chopped place.

After this, keep the vada in it and garnish with green chillies and serve.