Heat a skillet on medium-low flame and add the garlic cloves. Roast them for a minute.

Let the garlic turn a little brown in color and the raw smell of the garlic goes away. Set it aside on a plate.

Then dry-roast the coconut in the same skillet till it becomes light brown in color and set it aside on the plate with the garlic.

Continue with the peanuts and sesame seeds separately and set them on the plate as well.

Once roasted ingredients cool down, add them all to a food processor.

Add the Kashmiri chili powder and salt to this.

Grind them to a coarse powder, making sure not to make them fine. Adjust the heat and salt level to taste.

Transfer this dry garlic chutney into an air-tight jar, refrigerate, and use it within 15-20 days.

Boil the potatoes until soft, peel and mash them, and set them aside.

Heat 1 tablespoon of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and mustard seeds and let them pop. Then add the curry leaves and asafoetida and mix well.

Add the minced green chili peppers (optionally add minced ginger and garlic). Cook for about a minute until it no longer smells raw, add turmeric and salt and saute for a few seconds.

Then add boiled potatoes and mashed potatoes, using a potato masher to mash them in. Switch off the heat and add chopped cilantro, and a squeeze of lemon juice, and mix well.

Then, make lemon-sized balls out of this potato mixture and set aside.

In a large mixing bowl, take gram flour/besan. Add turmeric, salt, and a pinch of baking soda to it. Start adding water, little by little to the bowl.

Whisk to form a smooth batter. You may need a couple of extra tablespoons of water to reach the right consistency. The batter should be neither too viscous nor too thin.

Heat oil in a wok on medium-high heat. Dip each potato ball into the gram-flour batter, and coat it evenly.

Drop them carefully into the hot oil. Drop them one by one and not altogether to prevent the temperature of the oil from dropping.

Fry the vada in hot oil until they turn golden brown. Remove from the oil and let them drain on a paper towel.

Once the vadas are done frying, slit the green chilies (to help air from the inside to escape and not splutter in the oil) and drop them in the oil. We want the exterior to get crispy. Once they become sort of whiteish, remove them from the oil, drain the oil on a paper towel, and sprinkle salt on them. They make a great hot garnish.

To assemble the vada pav, toast the pav with some butter on a pan (if you wish). Then slice each pav until the other end, but not entirely. making sure it is still attached at one end.

Apply green chutney on one side and add garlic chutney.

Place the fried vada in the center, with a single fried chili on top. Serve the vada pav hot with more chutney on the side!