¾ to 1tbspdalia or fried gram or dried coconut (optional)
½ tspcuminor jeera
2hot green chilies (adjust as needed)
2small garlic clovesor lehsun
1tspLemon juice or as needed
water as needed
Salt as needed
Dry garlic chutney
6 to 8garlic cloves
6 to 10red chilies(less spicy one like byadgi or kashmiri)
½ to 1cupdried coconut (copra) (for more garlic flavor use 1/2 cup)
salt as needed
½ tspred chili powder(optional, for color)
For vada pav stuffing
3medium potatoes or aloo – 2 ¼ cups crumbled
2 to 3green chilies(use as needed)
¾inchginger or adhrak
2 to 3clovesgarlic or lahsun
¼ to ½tspmustard
1sprig curry leaves
1/8tspred chilli powder(optional)
Salt as needed
For vada covering
¾cupgram flouror besan
2 to 3tbsprice flour or corn flour
Salt as needed
Tiny pinch soda (optional)
1/8tspred chilli powder (optional)
oil for deep frying
7 to 8pav
7 to 8green chilies deseeded
How to make the recipe
Making green chutney for vada pav
Pluck coriander leaves, you can keep the tender stalks. Rinse them well in lot of water a few times. Drain them well in a colander.
Add all the ingredients to a blender jar. Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
Adjust salt, lemon juice and green chili to suit your taste. The chutney must not be very runny otherwise it makes the pav very soggy quickly.
Store this in a clean dry airtight glass jar. Refrigerate until used.
Making dry garlic chutney
Skin the garlic and dry roast them for 2 to 3 mins.
Add red chilies and roast until crisp. Transfer them to a plate and cool.
To the same pan add coconut and just allow it to turn hot. Transfer this to a plate and cool.
If using peanuts you can dry roast them until golden.
First powder red chilies with red chili powder and salt. Then add garlic and blend once. Then add coconut and peanuts. Powder them little coarsely. Set this aside.
Making stuffing for vada
Boil potatoes until just done. They must be firm and not mushy. You can boil them either in a pressure cooker, steamer or in a pot.
When done, crumble them lightly.
Make a coarse paste on green chilli, garlic and ginger.
Heat 1 tbsp oil in a pan. Add mustard, when they begin to crackle.
Next add curry leaves and fry until crisp.
Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.
Next put in hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.
Cool this mixture and make 7 to 8 balls.
Heat oil for deep frying.
Add besan and rice flour or corn flour to a mixing bowl.
Next add salt, hing, turmeric and red chilli powder (optional). Mix everything well adding water as needed and make neither too thick nor too thin batter. Check salt and spice.
When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.
Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
Regulate the flame to medium.
Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can use your fingers or a tbsp to do this. You can drop 3 to 5 balls in each batch depending on the size of your kadai.
Do not disturb them for a while, gently stir and fry until golden.
Drain them on a kitchen tissue.
Deseed green chilies to prevent them from bursting. Place the green chilies in a mess strainer or colander. In the same hot oil, fry the deseeded green chilies lightly. Do not over fry them.
Assembling vada pav
Slit each pav bun to sandwich it. Make sure one side is intact.
Smear green chutney on both the inner sides of the pav. Sprinkle garlic chutney.
Place a batata vada. You can also flatten the vada first and then place it.
Serve vada pav with fried chilies and chutney on the side.