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.