Combine besan, turmeric, chilli powder, and salt in a bowl. 

Gradually pour in water, stirring until you have a thick and smooth batter.

Dip the potato balls into the batter and lay them out on a greased baking tray.

Bake them at 200°C (392°F) for 12 to 15 minutes, turning them halfway for that perfect golden colour.

While the vada is baking, lightly roast some garlic, red chillies, peanuts, and desiccated coconut.

Once they're nicely toasted, grind everything together with a pinch of salt until you have a coarse powder.

Lastly, add a teaspoon of oil and mix well.

Slice the pav and give it a light toast with some butter.

Spread garlic chutney and green chutney (if using) on it.

Then, place a warm vada inside, press it down gently, and serve it hot.