
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:
- For red garlic chutney:
- Dry roast coconut till dry and grind everything with little or no water. Grind to make a wet chutney.
- For green chutney:
- Blend everything with very less water and store in an airtight container.
- For vada:
- Pressure cook potatoes, peel off the skin and mash it.
- Chop garlic and green chillies finely.
- Heat oil in a pan and season with the items given under the ‘To temper’ table.
- Add garlic, green chillies, turmeric, salt and fry.
- Add the mashed potato and mix well.
- Stir fry for two minutes.
- Allow to cool; divide into 6 and make balls.
- Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
- Heat a paniyaram pan or kadai with oil for deep frying.
- Coat the potato balls with the besan batter and fry them until golden brown on all the sides.
- Drain on paper towel.
- To arrange the vada and pav, slit the buns in two, leaving one side still in contact.
- Apply green and red chutneys on the inner sides of the buns.
- Place the vada in the middle and close the bun.
- Recipe courtesy: Rak’s Kitchen