Ingredients
For the vada:
- 1 inch ginger
- 5-6 large garlic
- 2 green chillies
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 12-15 curry leaves
- 6 medium potatoes
- 1/2 tsp turmeric
- Salt to taste
- 2 tbsp coriander leaves, chopped
For the batter:
- 1 cup chickpea flour(besan)
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 cup water
For the green chutney:
- 1 cup of fresh coriander
- 1-2 green chilli
- 2 garlic cloves
- 1/4 tsp cumin seeds
- 1/4 tsp salt
- 1 tbsp lime juice
For the tamarind chutney:
- 1 cup water
- 1/4 cup tamarind paste
- 50 gms jaggery
- 3 tbsp sugar to taste
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp dry ginger powder
Dry red coconut chutney:
- 40 gms garlic
- 20 gms red chili powder
- 10 gms salt
- 100 gms dessicated coconut
- 20 gms sugar
Other ingredients:
- 10 ladi pav or split bread rolls
- Oil for frying
- Butter to toast
Method
For the vada
- Boil the potatoes, peel them and set them aside. Using a mortar and pestle, crush the ginger, garlic and green chilli. Set aside.
- Heat 1 tbsp oil in a pan, add the mustard seeds and let it splutter, then add curry leaves and asafoetida (hing).
- Add the crushed garlic, ginger, green chilli. Cook for 2 to 5 minutes.
- Now, add the boiled potato and remove the pan from heat. Add turmeric and salt, and mash the potatoes. Add chopped coriander.
- Now make lemon sized balls. Set aside.
For the batter
- Take chickpea flour (besan) in a large bowl, add turmeric and salt.
- Start adding water little by little to get a smooth consistency.
- Make sure the batter should neither be too thick or thin.
Frying the vada
- Heat the oil on a medium flame. Dip each potato round in the batter, coat it from all sides. Then drop it carefully in the hot oil.
- Fry the vada in hot oil until it turns golden brown.
- Drain out any excess oil by placing it on a paper towel.
Assembling the vada pav
- To assemble the vada pav, toast the pav with some butter on the pan. Then slice the pav in the middle. It should be still attached at one end.
- Apply green chutney on one side and tamarind chutney on one side. Red coconut dry chutney on the top slice.
- Place the fried vada in the center. Serve the vada pav immediately, with more chutney on the side.
To make the green chutney , add coriander, green chillies, garlic, ginger, cumin seeds, salt, sugar and lemon juice to a blender. Add water to get a thick consistency. Blend it well to get a thick paste and set it aside.
To make tamarind chutney add water, tamarind paste, jaggery, salt, sugar, red chilli powder, cumin powder and ginger powder to a pan. Bring the mixture to a boil. Reduce the heat to a medium and let it boil for 5 minutes until the chutney turns thick and coats the back of a spoon. Set it aside to cool.