Vada Pav

Ingredients

• 4 large Potatoes, boiled and mashed
• 1.5 cups Gram flour (Besan)
• 2 tablespoons Green chili and ginger paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves
• 4 tablespoons Dry garlic chutney
• 6 pieces Pav (Indian bread rolls)
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Salt
• 2 cups Vegetable oil for deep frying

Instructions

1. 1

   Heat one tablespoon of oil in a pan and add mustard seeds, curry leaves, and asafoetida until they crackle.

2. 2

   Add the ginger-chili paste and turmeric, then mix in the mashed potatoes and salt; cook for 2 minutes and let the mixture cool.

3. 3

   Form the potato mixture into medium-sized round balls (vadas).

4. 4

   In a separate bowl, whisk the gram flour with water, salt, and a pinch of turmeric to create a thick, smooth batter.

5. 5

   Heat the frying oil in a deep vessel until hot.

6. 6

   Dip each potato ball into the gram flour batter to coat evenly and carefully drop into the hot oil.

7. 7

   Deep fry the vadas until they turn golden brown and crispy on the outside, then drain on paper towels.

8. 8

   Slice the pav buns halfway, spread garlic chutney inside, place a hot vada in the center, and press down gently to serve.