An exciting street in Mumbai: Spiced potato patties (vada) dipped in Gram-Flour Batter, Deep Fry up to golden color, then green chutney, sweet tamarind chutney and dried garlic chutney in pav buns.
Ingredients:
Base component:
- 8 pav buns (or soft dinner rolls)
- Oil, For deep frying
Potato Vada (Potato Filling):
- 4 medium potatoes (600 g), boiled, peeled and mashed
- 2 tablespoons of oil
- 1 tsp mustard seeds
- 8-10 curry leaves, torn
- 1-2 green chilies, finely chopped
- 1 tsp Ginger garlic paste
- 1 tsp turmeric powder
- 2 tablespoons chopped coriander
- Salt, to taste
Gram flour Batter:
- 1 cup besan (gram flour)
- 1 tsp turmeric powder
- 1 pinch baking soda (optional)
- Salt, to taste
- Water, to make a batter
Chutneys and toppings:
Green coriander chutney:
- 1 cup of coriander leaves
- 2 green chillies
- 1 cloves garlic
- 1 lemon juice
- Salt
- Water
Sweet tamarind chutney:
- 1 cup tamarind pulp
- 2 tablespoons jaggery
- 1 tsp Chili powder
- Pinch of salt
Dry garlic chutney:
- 4-5 cloves garlic,
- 4-5 dried red chilli,
- 2 tablespoons grated coconut
- Salt
Method:
- Prepare to fill the potatoes:
- Take a pan heat the oil in it. Now, add mustard seeds, curry leaves, green chillies and ginger garlic paste and stir for 30 seconds.
- After that Stir in turmeric, mashed potatoes, chopped coriander and salt. Cook for 2 minutes. Set one side to cool.
- Mix the batter:
- Take a bowl, mix together besan, turmeric, hing, baking soda and salt with a whisk.
- Slowly add water to make a thick, smooth batter, .
- Deep fry the Vadas :
- Heat the oil in a deep pan . Dip each potato ball in a batter, coat the whole, then slide gently in hot oil.
- Fry until the golden and crisp . Drain on a paper towel.
- Heat the pav:
- Cut each bun horizontally, leave one edge intact.
- Just a little butter and toast on the mesh until crisp.
- Assemble the head Pav:
- Spread the green chutney on one side of the pav and the sweet tamarind chutney on the other.
- Place the hot vada inside, sprinkle the dry garlic sauce and press gently. Serve immediately with fried green chillies on the side.
Tips and Variations:
- For additional crunch , add a handful of crushed sev.
- Swap baking soda for a pinch of fruit salt (eno) for ultra light batter.
- Make gluten free buy using only chickpea flour .
- The remaining vadas can be re -heated to a hot skillet .
Enjoy this bites with masala Chai or cold drinks for full snack experience!