Making Vadas : In a bowl whisk in chickpea flour, red chili powder, turmeric powder, salt and cooking soda by adding water and give the mixture a thick coating consistency.
In a kadai/heavy bottom cooking vessel, heat oil and add cumin seeds when they start to splutter, add mashed potatoes, red chili powder, turmeric powder, salt and chopped green chili.
Give the mixture a nice stir and add lemon juice along with minced coriander leaves.
Turn off the flame and leave it to cool. Once the mixture gets cool, make small balls out of it and set aside.
Heat enough oil in heavy bottom cooking vessel and dip each ball into the batter. Coat evenly and carefully drop the ball into the hot oil. Fry until nice golden brown.
Repeat the process until all the mashed potato balls are fried. Take them out on to kitchen tissue or towel. Vada’s are ready to assemble.
Making Red chilli-Garlic powder : Pulse the ingredients (except oil) mentioned under red chili-garlic chutney for 2-3 seconds.
Now add oil in a heavy bottom cooking vessel and add the above ground mixture. Turn up and down. Remove and set aside.
Frying Green chillies : Just make a small slit in the green chilies and deep fry until they just start to turn color. Remove and place on kitchen tissue/towel and sprinkle salt when still hot.
Other Ingredients : Mix red tomato sauce and green chili sauce. Keep aside.
Assembling : Now slit the pavs (buns) horizontally without cutting through, apply mixed sauce and sprinkle little red chili-garlic powder and place the fried vada.
Serve hot with choice of chutney or sauce or simply with fried green chili.