For the pav knead a soft dough using refined flour, salt, baking powder, and water.
Divide the dough into lemon sized portions and gently flatten them.
Place them on a silicone mat.
Cover the balls with a damp muslin cloth.
Rest the dough for 5 hours.
Brush the balls with some oil.
Bake for 10 12 minutes at 170 to 180 C.
For the vadas, to a large mixing bowl add boiled and chopped raw bananas, mustard seeds, split black gram, white sesame seeds, red chilli powder, coriander powder, salt, dry mango powder and baking powder.
For the batter, combine gram flour, rock salt, red chilli powder, dry mango powder, baking powder and water.
The batter should be runny.
Heat oil for deep frying.
Make small balls of the raw banana mixture and coat them in the batter and deep fry the vadas.
In a pan, add the hot oil, mustard seeds, split black gram, white sesame seeds, boiled groundnuts, red chilli powder, dry mango powder, rock salt, green chillies.
Toss well and cook for two minutes.
Cut the pav horizontally into half.
On the base spread dates tamarind paste and green chutney.
Place the vadas on it.
Cover the vada with the other half and hold the vada pav using a toothpick.
In the serving plate, arrange the vada pavs and serve with the prepared groundnuts chillies mixture.