Vada Pav

🔥 Prep

• Peel and boil the 4 pcs potatoes until tender, then drain and mash them.
• Measure out 150 g besan into a bowl.
• Measure 1 tsp mustard seeds.
• Measure 1 tbsp ginger garlic paste.
• Measure 4 tbsp dry garlic chutney.
• Measure 300 ml oil for frying.
• Slice the 4 pcs pav buns horizontally, leaving one side attached.
• Measure 1.5 tsp salt.

🔥 Cook

• 1. In a pan, heat 1 tsp of oil over medium heat and add the 1 tsp mustard seeds; let them sputter for 10 seconds.
• 2. Add the 1 tbsp ginger garlic paste and sauté for 30 seconds until fragrant.
• 3. Add the mashed potatoes, 1.5 tsp salt, and mix well; cook for 2 minutes over medium heat to combine flavors.
• 4. Allow the potato mixture to cool, then shape into 4 equal-sized balls (about the size of a golf ball).
• 5. In a separate bowl, combine the 150 g besan with enough water to make a thick, smooth batter; whisk until lump-free.
• 6. Heat the remaining 300 ml oil ml oil in a deep pan over medium-high heat until it reaches 180°C (or until a small drop of batter sizzles and rises).
• 7. Dip each potato ball into the besan batter, coating evenly, then carefully lower into the hot oil.
• 8. Fry the vadas for 3-4 minutes, turning occasionally, until they are golden brown and crisp; maintain medium-high heat throughout.
• 9. Remove the fried vadas with a slotted spoon and drain on paper towels.
• 10. While the vadas are still hot, spread 1 tbsp dry garlic chutney on the inner side of each pav bun (use 1 tbsp per bun, total 4 tbsp).
• 11. Place a hot vada inside each bun and press gently to serve.

🔥 Serve

• Serve the vada pav hot with extra dry garlic chutney on the side for those who like more spice.
• Accompany with fried green chilies or sliced onions for added crunch.
• Add a wedge of lemon on the side for a tangy kick.
• Pair with a cooling mint yogurt dip or a simple cucumber raita if desired.