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Prepare tamarind chutney by combining dates, tamarind paste, minced ginger, Kashmiri chili powder, ground coriander, and salt
Make green chutney by blending fresh coriander, mint, green chili, lemon juice, toasted cumin seeds, garlic, sugar, and salt
Heat oil and add mustard seeds and cumin seeds for the potato mix
Add curry leaves, fresh coriander, turmeric powder, ground coriander, green chili, and garlic to the oil
Mix in mashed potato and salt to create the potato filling
Prepare batter by mixing chickpea flour with water slowly until achieving batter consistency, add salt
Make dry garlic chutney by combining fried batter bits, desiccated coconut, roasted peanuts, garlic, Kashmiri chili powder, and salt
Shape potato mixture into balls or oval shapes
Dip potato balls into the batter to coat completely
Deep fry until golden and crispy
Serve vada pav in bread with tamarind chutney, green chutney, and dry garlic chutney