Vadapav

**For the filling:** Combine mashed boiled potatoes, oil, mustard seeds, cumin seeds, hing, grated ginger-garlic, chopped spicy green & red chilies, curry leaves, chopped coriander, and salt to taste. Mix well and form into small balls.

**For the vada batter:** In a bowl, mix besan, salt to taste, turmeric powder, hing, spinach puree, and water until you achieve a medium consistency batter, not too thick.

**Cooking the vadas:** Heat oil for frying. Dip the potato balls into the prepared batter, ensuring they are fully coated. Fry the vadas on medium heat until golden brown.

**Assembly:** Toast bread slices in butter. On one side of the toasted bread, apply green chutney, and on the other side, apply dry garlic chutney. Place a fried vada in the middle. Enjoy hot Vada Pav with fried green chilies and some chopped onions on the side.