Traditional Vada Pav

• •4 large medium potatoes, boiled, peeled, and mashed
• •1 tablespoon vegetable oil
• •0.5 teaspoon mustard seeds
• •8 fresh curry leaves
• •0.3 teaspoon asafoetida (hing)
• •2 green chilies, finely chopped
• •1 teaspoon fresh ginger, grated
• •1 teaspoon garlic, minced
• •0.5 teaspoon turmeric powder
• • to taste salt
• •2 tablespoon fresh coriander leaves, chopped
• •1 tablespoon lemon juice
• •1 cup chickpea flour (besan)
• •2 tablespoon rice flour
• •0.3 teaspoon turmeric powder
• •0.5 teaspoon red chili powder
• •0.1 teaspoon asafoetida (hing)
• •0.3 teaspoon baking soda
• •0.5 teaspoon salt
• •0.8 cup water
• •6 garlic cloves, peeled
• •2 tablespoon dried desiccated coconut
• •2 tablespoon roasted peanuts, unsalted
• •1 tablespoon Kashmiri red chili powder
• •0.3 teaspoon salt
• •1 cup fresh coriander leaves
• •0.3 cup fresh mint leaves
• •2 green chilies
• •0.5 inch fresh ginger
• •1 garlic cloves
• •0.3 teaspoon cumin powder
• •1 tablespoon lemon juice
• •0.3 teaspoon salt
• •0.3 teaspoon sugar
• •3 cup vegetable oil, for deep frying
• •8 pav (soft dinner rolls)
• •4 green chilies, slit and fried (optional, for garnish)

Instructions

1. 1

   Prepare the Batata Vada filling: Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, asafoetida, chopped green chilies, grated ginger, and minced garlic. Sauté for 30 seconds until fragrant.

2. 2

   Add turmeric powder to the tempering and mix well. Immediately add the mashed potatoes and salt to taste. Mix thoroughly, ensuring all spices are evenly distributed. Remove from heat, stir in chopped coriander leaves and lemon juice. Let the mixture cool slightly.

3. 3

   Once cool enough to handle, divide the potato mixture into 8 equal portions and roll them into smooth, golf-ball-sized spheres. Set aside.

4. 4

   Prepare the Besan Batter: In a large bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, asafoetida, baking soda, and salt. Gradually add water, whisking continuously, to form a thick, smooth batter without any lumps. The batter should be thick enough to coat the potato balls evenly.

5. 5

   Heat vegetable oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.

6. 6

   Dip each potato ball into the besan batter, ensuring it's fully coated. Carefully drop the coated vadas into the hot oil, one by one. Do not overcrowd the pan. Fry 3-4 vadas at a time, turning occasionally, until they are golden brown and crispy on all sides (approximately 4-6 minutes per batch). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining vadas.

7. 7

   Prepare the Dry Garlic Chutney (Lasanachi Chutney): In a small dry pan, lightly roast the peeled garlic cloves, desiccated coconut, and peanuts separately until fragrant and lightly browned. Let them cool. In a small grinder or food processor, combine the roasted garlic, coconut, peanuts, Kashmiri red chili powder, and salt. Grind into a coarse, dry powder. Do not add water.

8. 8

   Prepare the Green Chutney: In a blender, combine fresh coriander leaves, mint leaves, green chilies, ginger, garlic, cumin powder, lemon juice, salt, and sugar. Add a tablespoon or two of water if needed to help it blend, but keep it thick. Blend until a smooth, vibrant green paste is formed.

9. 9

   Assemble the Vada Pav: Take a pav and slice it horizontally almost all the way through, leaving one side attached. Lightly toast the pav on a griddle with a tiny bit of butter, if desired, for extra flavor and texture.

10. 10

    Spread a generous amount of green chutney on one side of the pav and the dry garlic chutney on the other side. Place a hot batata vada inside the pav. Serve immediately with additional fried green chilies on the side, if using.

Chef's Tips

• 💡Do not over-mash the potatoes; some small chunks add to the texture of the vada.
• 💡The besan batter should be thick enough to coat the vada evenly without dripping off too quickly. If it's too thin, add a little more chickpea flour; if too thick, add a tiny bit of water.
• 💡Maintain a consistent oil temperature for frying. If the oil is too cold, the vadas will absorb too much oil; if too hot, they will brown quickly on the outside and remain uncooked inside.
• 💡For an extra layer of flavor, lightly toast the inside of the pav with a pat of butter before assembling.
• 💡Vada Pav is best enjoyed hot and fresh. Assemble just before serving for the best taste and texture.