Name: Vada Pav Recipe recipe by Ashvini Singh at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For The Vada; 1 inch ginger; 5-6 large garlic; 2 green chilies; 1 tablespoon oil; 3/4 teaspoon mustard seeds; 1/4 teaspoon hing, also known as asafetida; 12-15 curry leaves; 4 medium potatoes; 1/4 teaspoon turmeric; 3/4 teaspoon salt, or to taste; 2 tablespoons chopped cilantro; For The Batter; 1 cup besan, also known as chickpea flour; 1/2 teaspoon salt; 1/4 teaspoon turmeric; pinch baking soda; 1/2 cup water, + 1-2 tablespoons extra, as needed; Other Ingredients; 10 ladi pav; vegetable oil, for frying; butter, for toasting the pavs

Ingredients Serving: 4

For The Vada
1 inch ginger
5-6 large garlic
2 green chilies
1 tablespoon oil
3/4 teaspoon mustard seeds
1/4 teaspoon hing, also known as asafetida
12-15 curry leaves
4 medium potatoes
1/4 teaspoon turmeric
3/4 teaspoon salt, or to taste
2 tablespoons chopped cilantro
For The Batter
1 cup besan, also known as chickpea flour
1/2 teaspoon salt
1/4 teaspoon turmeric
pinch baking soda
1/2 cup water, + 1-2 tablespoons extra, as needed
Other Ingredients
10 ladi pav
vegetable oil, for frying
butter, for toasting the pavs

Instructions

Add the crushed ginger-garlic-green chili
Cook for one minute until the ginger and garlic starts changing color.
Now add the boiled potatoes and remove pan from heat
Add turmeric, salt and mash the potatoes using a potato masher.
Now make lemon sized balls out of the potato mixture.
I was able to get 10 of these. Set these aside.
Make the batter
To make the batter, take besan in a large bowl. Add turmeric, salt and pinch of baking soda to it.
Start adding water, little by little to the bowl
Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.
Fry the vada Heat oil in a kadai/wok on medium-high heat. Dip each potato round into the batter, coat it from all sides.
Assemble the vada pav To assemble the vada pav, toast the pav with some butter on a pan.
Then slice each pav but not entirely. It should still be attached at one end. Apply green chutney on one side and tamarind chutney on the other side of the pav. Then apply garlic chutney on top of these chutneys.
Place the fried vada in the center.
Serve the vada pav immediately with more chutney on the side!

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