1. Melt the processed cheese, 2 tbsp of Achari Mayo and milk in a non stick pan on low flame, until all the cheese has melted into the mixture. Turn off the heat, let it cool and refrigerate for 20-30 minutes until it has all thickened.
2. In a saucepan, heat 1 tbsp oil and add mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida and saute on medium heat for a minute. Add the ginger garlic paste, turmeric powder and green chillies and saute for a few minutes until the raw smell goes away.
3. Add the potatoes and salt, mix well and cook for two minutes, until everything is combined.
4. Add the remaining 1 tbsp of the Achari Mayo and combine everything. Turn off the heat. Keep aside to cool.
5. Divide the potato mixture into 4 equal portions. Flatten with the palm of your hand and add a dollop of the thickened cheese mixture in the center and cover it with the potato mixture from all the sides.
6. Heat the remaining oil for frying in a wok on medium heat. In a bowl, mix Besan, water and lemon juice until a semi-thick paste is achieved. Dip the potato balls into the mixture and fry in the wok, turning occasionally, so that it is evenly cooked. Take it out when a golden brown crust is achieved. Fill the deep fried Vadas into each of the Pavs and indulge when hot.

Enjoy your meal!