Ingredients:

• 1 – Potato
• 1 – Green chilli
• 1 flake – Garlic
• 1/8 tsp – Turmeric powder
• As needed – salt
• For outer covering:
• 2 pinches – Turmeric
• A pinch – cooking soda
• 1/4 cup – besan flour
• 1 tbsp – Rice flour
• As needed – salt
• To temper:
• 1 tsp – oil
• 1/2 tsp – mustard
• 1/8 tsp – Asafoetida
• A few – Curry leaves
• For red Garlic chutney:
• 1 to 2 tsp – Red Chilli powder
• 10 – 12 flakes – Garlic
• 2 tbsp – coconut, grated
• As needed – salt
• For green chutney:
• 1 small bunch – Mint or Coriander leaves
• 1 to 2 – Green chilli
• 5 to 7 – almonds/Cashews(optional)
• As needed – salt
• 1 -Lemon, squeezed

Method:

1. For green chutney:
2. Blend all the green chutney ingredients with some water and store in an airtight container.
3. For red garlic chutney:
4. Dry roast coconut and grind along with it, all the red chutney ingredients with little or no water.
5. For vada:
6. Pressure cook potatoes and mash them well with a masher.
7. Finely chop garlic and green chillies.
8. Heat oil in a pan and season with the tempering ingredients.
9. Add garlic, green chillies, turmeric, salt and fry.
10. Add the mashed potato and mix well.
11. Stir fry for two minutes.
12. Allow to cool, divide into equal parts and make balls.
13. Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
14. Heat a kadai with oil, for deep frying.
15. Coat the potato balls with the besan batter and fry them, until golden brown on all sides.
16. Drain on a paper towel to remove all excess oil.
17. To arrange the vada and pav, slit the buns in two, leaving one side still in contact.
18. Apply green and red chutneys on the inner sides of the buns.
19. Place the vada in the middle and close the bun. Serve with onion rings and lemon wedges.