Vada Pav

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Vada Pav




For the vadas.
Boil potatoes. Mash and add salt.
Heat oil, add mustard when it sputters add finely chopped green chillies, garlic, curry leaves, turmeric and onion. Fry a bit. Add the mashed potato. Make small cutlet shapes and keep.

Make a thick batter with besan, turmeric, salt, baking soda and water.

Heat oil in a deep pan on a medium flame. When the oil is hot dip the potato cutlets into the batter and deep fry.

For the green chutney.
Grind one cup coriander leaves with one and half pod garlic, 6-8 green chillies and salt to a fine paste with a little water. Remove to a bowl and add a tablespoon of line juice.

For the red chutney.
Dry roast equal quantity of kashmiri red chilli, peanuts, coconut, garlic and a heaped tablespoon of sesame seeds. Grind coarsely with salt.

Fried green chillies.
Add dry fresh green chillies to the hot oil and fry a bit until the skin begins to blister. Remove and sprinkle salt.

Assemble the vada pav by smearing a teaspoon of both chutneys on the pav, sandwich the vada and enjoy with the salted green chillies.

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