Vada Pav

Instructions

1. 1 Heat oil in a small pan, add mustard seeds and let them pop. Add curry leaves, chopped green chilies, and turmeric. Stir in the mashed potatoes and salt, mixing well. Shape into four round patties.
2. 2 Make a smooth batter by whisking chickpea flour with a pinch of baking soda, turmeric, salt, and enough water to achieve a coating consistency that clings to the potato patties without dripping.
3. 3 Dip each potato patty into the chickpea batter, ensuring an even coat on all sides. Carefully lower them into hot oil at 175 degrees Celsius and fry until the exterior is golden and crispy.
4. 4 Fry for four to five minutes, turning once, until the vada develops a uniformly crispy golden shell. Remove with a slotted spoon and drain briefly on paper towels to absorb excess oil.
5. 5 Slit each pav roll horizontally without cutting through completely. Spread the dry garlic chutney generously on the inside surfaces, adding green chutney and sweet tamarind chutney if desired.
6. 6 Place a hot vada inside each prepared pav roll and press gently to close. Serve immediately with a fried green chili on the side for those who want extra heat with their Mumbai street experience.