Peel and boil potatoes in salted water.

In a pan heat some avocado oil.

Add in dry curry leaves, cumin, and chopped onion, and fry. Fry until onions are translucent.

Add the spices and mix.

Add in boiled potatoes and give it a good mix.

Take the mixture out to a bowl, and let it cool to room temperature.

Meanwhile, make the gram flour batter and add in salt, red chili flakes, and turmeric into gram flour.

Add in some water and make a fine batter.

Shape the potato mixture into an impromptu ball and coat it in the batter.

Shallow fry in some avocado oil.

You may bake or air fry the vadas but frying them will give the maximum crispiness and flavor.

For green chutney, blend together mint, cilantro, green chilies, and cumin seeds with some water. Add in salt if required.

Now assemble the vada pao.

Slightly toast the buns.

Apply green chutney on one or both sides.

Place the vada in between and it's ready to serve.

This is one of my favorite vegan sliders, you may serve it with tamarind sauce or ketchup.