Ingredients

• 2 - potatoes
• 1/8 tsp - turmeric powder
• 2 - green chillies
• 2 flakes - garlic
• salt as needed
• For outer covering
• 1/4 cup - besan flour
• 1 tbsp - rice flour
• 2 pinches- turmeric
• 1 pinch- cooking soda
• salt
• To temper:
• 1 tsp - oil
• 1/2 tsp - mustard
• 1/8 tsp - asafoetida
• a few-curry leaves,
• For red garlic chutney:
• 1-2 tsp - red chilli powder
• 10-12 flakes - garlic
• 2 tbsp - coconut, grated
• salt as needed
• For green chutney:
• 1 small bunch-mint or coriander leaves,
• 1-2 - green chilli
• 1 -lemon-lemon juice
• 5-7 - almonds/cashews(optional)
• salt as needed

How to Make Maharastrian Vada Pav

• For red garlic chutney:
• Dry roast coconut till dry and grind everything with little or no water. Grind to make a wet chutney.
• For green chutney:
• Blend everything with very less water and store in an airtight container.
• For vada:
• Pressure cook potatoes, peel off the skin and mash it.
• Chop garlic and green chillies finely.
• Heat oil in a pan and season with the items given under the 'To temper' table.
• Add garlic, green chillies, turmeric, salt and fry.
• Add the mashed potato and mix well.
• Stir fry for two minutes.
• Allow to cool; divide into 6 and make balls.
• Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
• Heat a paniyaram pan or kadai with oil for deep frying.
• Coat the potato balls with the besan batter and fry them until golden brown on all the sides.
• Drain on paper towel.
• To arrange the vada and pav, slit the buns in two, leaving one side still in contact.
• Apply green and red chutneys on the inner sides of the buns.
• Place the vada in the middle and close the bun.
• Recipe courtesy: Rak's Kitchen