Add 2 teaspoons active dry yeast and 2 teaspoons sugar to a cup of lukewarm water. Mix well and set aside for 15 minutes for the yeast to raise.

Once the yeast is active add 3 cups whole wheat flour to the yest slurry.Add 3 tablespoons olive oil and salt. Mix well amd start kneading. Knead and make a soft , non sticky and smooth dough. Set aside for 1.5 hours

To make the potato filling, pressure cook or boil 2 medium potatoes. Peel and mash coarsely.

Heat 2 teaspoons oil in a pan. Add mustard seeds and let them crackle. Add urad dal and saute well. Add minced ginger and chopped green chilies. Saute for few minutes.

Add mashed potatoes and mix well. Add turmeric powder, salt and saute for 5-7 minutes. Add lemon juice and cilantro leaves and mix well. Let cool for 15 minutes.

Once the dough is raised, punch it back and knead slightly. I used half of the dough and made 9 vada pavs.

Divide the dough into small equal sized balls. Divide the potato filling to equal parts too.

Take a dough ball and flatten it into small disc. Spread some green chutney and/or garlic chutney powder. Place a potato filling ball on it. Cover from all sides and shape into a bun.Prepare more buns similarly. Arrange the buns on a well greased tray. Set aside for 20 minutes.

preheat oven at 180C. Just before baking, brush the buns slightly with water or milk and sprinkle some chutney powder. bake for 18-20 minutes. Serve vada pav hot.