Ingredients:

• 2 – Potatoes
• 1/8 tsp – Turmeric powder
• 2 – Green chillies
• 2 flakes – Garlic
• salt as needed
• For outer covering
• 1/4 cup – besan flour
• 1 tbsp – Rice flour
• 2 pinches- Turmeric
• 1 pinch- cooking soda
• salt
• To temper:
• 1 tsp – oil
• 1/2 tsp – mustard
• 1/8 tsp – Asafoetida
• a few-curry leaves,
• For red Garlic chutney:
• 1-2 tsp – Red Chilli powder
• 10-12 flakes – Garlic
• 2 tbsp – coconut, grated
• salt as needed
• For green chutney:
• 1 small bunch-mint or coriander leaves,
• 1-2 – Green chilli
• 1 -lemon-lemon juice
• 5-7 – almonds/cashews(optional)
• salt as needed

Method:

1. For red garlic chutney:
2. Dry roast coconut till dry and grind everything with little or no water. Grind to make a wet chutney.
3. For green chutney:
4. Blend everything with very less water and store in an airtight container.
5. For vada:
6. Pressure cook potatoes, peel off the skin and mash it.
7. Chop garlic and green chillies finely.
8. Heat oil in a pan and season with the items given under the ‘To temper’ table.
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 6 and make balls.
13. Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
14. Heat a paniyaram pan or kadai with oil for deep frying.
15. Coat the potato balls with the besan batter and fry them until golden brown on all the sides.
16. Drain on paper towel.
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.
20. Recipe courtesy: Rak’s Kitchen