Mumbai style vada pav

Dry roast the garlic, red chilli , grated coconut until slightly brownedAdd all the ingredients in a blender salt and blend to make a coarse powder. Store in an airtight container in refrigerator for up to 10 days.

Take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and hing . Stir and saute for about 5 seconds. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma . Pour this tempering on the mashed potatoes.

Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized balls from the mashed potato mixture.  then cover and keep aside.In another bowl, make a smooth batter by adding the ingredients for the batter.

Heat a kadai or pan, then heat oil in it for deep frying.Dip the slightly  potato balls into the batter and coat it evenly. Gently drop these batter coated potato balls into the medium hot oil and deep fry till they turn golden.

To assemble the vada pav, slice the pav without breaking it into two parts and keep it aside. Spread both the green ,red garlic  chutney and sweet chutney on the sliced pav.