Ingredients
- Curry Leaves – 8
- Turmeric Powder – 1/2 Teaspoon
- Asafoetida – 1 Pinch
- Fresh Coriander Leaves – 2 Tablespoons
- Salt – 1 TeasIngredients
- Pav – 4
- Potatoes – 500 Grams
- Green Chillies – 4
- Garlic – 6 Cloves
- Ginger – 1 Inch Piece
- Mustard Seeds – 1 Teaspoon
- Cumin Seeds – 1/2 Teaspoon
- poon
- Lemon Juice – 1 Tablespoon
- Oil – 2 Tablespoons
For Batter
- Gram Flour – 1 Cup
- Rice Flour – 1 Tablespoon
- Turmeric Powder – 1/4 Teaspoon
- Red Chilli Powder – 1/2 Teaspoon
- Salt – 1/2 Teaspoon
- Baking Soda – 1 Pinch
- Water – As Required
- Oil – For Deep Frying
For Dry Garlic Chutney
- Grated Dry Coconut – 1/2 Cup
- Garlic – 8 Cloves
- Roasted Peanuts – 1/4 Cup
- Sesame Seeds – 1 Tablespoon
- Red Chilli Powder – 1 Teaspoon
- Salt – 1/2 Teaspoon
For Green Chutney
- Fresh Coriander Leaves – 1 Cup
- Mint Leaves – 1/4 Cup
- Green Chillies – 3
- Garlic – 1 Clove
- Lemon Juice – 1 Tablespoon
- Salt – 1/2 Teaspoon
- Water – 2 Tablespoons
Method
- Boil the potatoes until tender, peel them, and roughly mash them while keeping some small pieces for texture.
- Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, asafoetida, and turmeric powder.
- Crush the green chillies, ginger, and garlic together and add them to the pan. Sauté for 1 minute until fragrant.
- Add the mashed potatoes, salt, and fresh coriander leaves. Mix well and cook for 2–3 minutes.
- Turn off the heat, add lemon juice, and mix. Allow the potato mixture to cool slightly.
- Divide the mixture into 8 portions and shape each portion into a round ball. Flatten them slightly and set aside.
- For the dry garlic chutney, lightly roast the dry coconut, garlic, peanuts, and sesame seeds separately until fragrant. Allow them to cool.
- Grind the roasted ingredients with red chilli powder and salt into a coarse, dry chutney.
- For the green chutney, blend coriander, mint, green chillies, garlic, lemon juice, salt, and water into a smooth chutney.
- Simmer the tamarind mixture for 5–7 minutes until slightly thickened. Allow it to cool.
- For the batter, combine gram flour, rice flour, turmeric powder, red chilli powder, salt, and baking soda. Add water gradually to make a smooth, medium-thick batter.
- Heat oil in a deep pan over medium heat.
- Dip each potato ball into the batter, ensuring it is completely coated, and gently place it into the hot oil.
- Deep-fry the batata vadas until crisp and golden on the outside, turning occasionally. Drain on a wire rack or paper towel.
- Slice each pav horizontally without cutting completely through.
- Spread green chutney and a generous layer of dry garlic chutney inside each pav.
- Place a hot batata vada inside each pav and gently press the pav together.
- Serve the Mumbai Vada Pav hot with extra dry garlic chutney and fried green chillies, if desired.
Prep Time – 25 mins.           Cook Time – 35 mins.            Total Time – 60 mins.
