Mumbai Style Street Vada Pav

 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:

1. 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.
2. 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, .
3. 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.
4. Heat the pav:  
• Cut each bun horizontally, leave one edge intact. 
• Just a little butter and toast on the mesh until crisp.
5. 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!