8 ladi pavs (small squares of white bread)
1 recipe Dry Garlic Chutney

For the vada filling 
1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For the outer covering
3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other ingredients
oil for deep-frying

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and sauté again for a few seconds.
4. Add the potatoes, turmeric powder and salt and mix well.
5. Remove from the fire and cool.
6. Divide into 8 equal portions. Shape into rounds.

1. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
2. Dip each round of the vada filling into the batter and allow it to coat the mixture well .
3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

1. Slice each pav into half and spread some dry garlic chutney inside.
2. Place one vada in each pav and serve immediately.

1. Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
2. You can also use bread roll or slices if the pav is not available.