Yield: 6 servings
Ingredients
For the Vada (Potato Fritters)
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Potatoes | 4-5 medium | boiled and mashed |
| Garlic | 5-6 cloves | coarsely ground |
| Ginger | 1-2 inch piece | coarsely ground |
| Green chilies | 3-4 pcs | coarsely ground |
| Mustard seeds | 1 tbsp | |
| Cumin seeds | 1 tbsp | |
| Curry leaves | 15-20 leaves | |
| Oil | 1 tbsp | for tempering |
| Turmeric powder | 1 tsp | |
| Garam masala | 1 tsp | |
| Salt | to taste | |
| Coriander leaves | 2 tbsp | finely chopped |
For the Besan Batter
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Gram flour (besan) | 1.5 cups | |
| Turmeric powder | 1 tsp | |
| Ajwain (carom seeds) | 1 tsp | |
| Salt | to taste | |
| Water | ~2 cups | adjust consistency |
For the Chura (Crispy Batter Crumbs)
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Besan batter | as needed | for rough frying |
For the Sukhi Garlic Chutney
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Fried garlic cloves | 12-15 | |
| Red chili powder | 1 tbsp | |
| Hing (Asafoetida) | 1/2 tsp | |
| Prepared chura | 1-1.5 cups | from above |
| Salt | to taste |
For the Green Chutney
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Fresh coriander | 1 cup | |
| Garlic cloves | 4-5 pcs | |
| Ginger | 1 inch piece | |
| Green chilies | 2-3 pcs | optional |
| Water | as needed | |
| Salt | to taste |
For the Pav (Buns)
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Pav buns | 6 | |
| Butter | 2 tbsp | for toasting |
Steps
To make the Aloo Masala (Potato Filling):
- Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
- Add ground garlic, ginger, and green chilies. Sauté until fragrant.
- Stir in turmeric, garam masala, and salt.
- Add boiled, mashed potatoes and fresh coriander. Mix well and let it cool.
- Once cooled, form the potato mixture into small balls.
To make the Besan Batter:
- In a bowl, combine gram flour, turmeric, ajwain, and salt.
- Gradually add water to create a smooth, lump-free batter.
To make the Chura (Crispy Batter Crumbs):
- Dip your fingertips into the prepared besan batter and roughly pour the batter into hot oil.
- Fry until crispy and golden brown, then remove and set aside.
To make the Sukhi Garlic Chutney:
- In a grinder, add fried garlic, red chili powder, hing, prepared chura, and salt.
- Grind the mixture into a coarse chutney.
To make the Green Chutney:
- Blend fresh coriander, garlic, ginger, green chilies, water, and salt until smooth. Adjust consistency as needed.
To fry the Vada:
- Heat oil for frying. Dip the prepared potato balls into the besan batter.
- Fry the vadas on medium heat until golden and crispy. Drain on paper towels.
To assemble the Vada Pav:
- Slit each pav bun in half and toast lightly with butter.
- Spread sukhi garlic chutney on one side and green chutney on the other.
- Place a fried vada in the center and serve with fried green chilies on the side.