Ingredients

• 1 - potato
• 1 - green chilli
• 1 flake - garlic
• 1/8 tsp - turmeric powder
• As needed - salt
• For outer covering:
• 2 pinches - turmeric
• A pinch - cooking soda
• 1/4 cup - besan flour
• 1 tbsp - rice flour
• As needed - salt
• To temper:
• 1 tsp - oil
• 1/2 tsp - mustard
• 1/8 tsp - asafoetida
• A few - curry leaves
• For red garlic chutney:
• 1 to 2 tsp - red chilli powder
• 10 - 12 flakes - garlic
• 2 tbsp - coconut, grated
• As needed - salt
• For green chutney:
• 1 small bunch - mint or coriander leaves
• 1 to 2 - green chilli
• 5 to 7 - almonds/Cashews(optional)
• As needed - salt
• 1 -Lemon, squeezed

How to Make Vada pav

• For green chutney:
• Blend all the green chutney ingredients with some water and store in an airtight container.
• For red garlic chutney:
• Dry roast coconut and grind along with it, all the red chutney ingredients with little or no water.
• For vada:
• Pressure cook potatoes and mash them well with a masher.
• Finely chop garlic and green chillies.
• Heat oil in a pan and season with the tempering ingredients.
• 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 equal parts and make balls.
• Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
• Heat a kadai with oil, for deep frying.
• Coat the potato balls with the besan batter and fry them, until golden brown on all sides.
• Drain on a paper towel to remove all excess oil.
• 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. Serve with onion rings and lemon wedges.