FoodieAi

4-5 medium-sized potatoes, boiled and mashed

1 tablespoon mustard seeds

10-12 curry leaves

1-2 green chilies, finely chopped

1 teaspoon ginger-garlic Paste A pinch of turmeric Powder Salt to taste

1 tablespoon oil

1 cup besan (gram flour)

A pinch of turmeric powder

A pinch of baking soda

Salt to taste

Water as needed

6 pav Bun Green chutney

Tamarind Chutney Dry garlic chutney

4-5 green chilies, fried

Oil for deep

Heat 1 tablespoon of oil in a pan.

Add mustard seeds, and once they start spluttering, add curry leaves and green chilies.

Add ginger-garlic paste and sauté for a minute.

Add turmeric powder and salt.

Add the mashed potatoes and mix everything well.

Cook for 2-3 minutes and then let the mixture cool.

Once cooled, shape the mixture into small balls.

In a mixing bowl, add besan, turmeric powder, salt, and a pinch of baking soda.

Gradually add water and whisk to make a smooth, lump-free batter. The batter should have a medium-thick consistency.

Heat oil in a deep frying pan.

Dip each potato ball into the batter, ensuring it is well-coated.

Carefully drop the coated balls into the hot oil and fry until they are golden and crispy.

Remove them from the oil and drain on paper towels.

Slice the pav buns in half.

Spread green chutney on one side of the pav and tamarind chutney on the other.

Place a vada in between the pav.

Sprinkle some dry garlic chutney and add a fried green chili on the side.

Serve hot.Enjoy your homemade Vada Pav!

4-5 medium-sized potatoes, boiled and mashed

1 tablespoon mustard seeds

10-12 curry leaves

1-2 green chilies, finely chopped

1 teaspoon ginger-garlic Paste A pinch of turmeric Powder Salt to taste

1 tablespoon oil

1 cup besan (gram flour)

A pinch of turmeric powder

A pinch of baking soda

Salt to taste

Water as needed

6 pav Bun Green chutney

Tamarind Chutney Dry garlic chutney

4-5 green chilies, fried

Oil for deep

Heat 1 tablespoon of oil in a pan.

Add mustard seeds, and once they start spluttering, add curry leaves and green chilies.

Add ginger-garlic paste and sauté for a minute.

Add turmeric powder and salt.

Add the mashed potatoes and mix everything well.

Cook for 2-3 minutes and then let the mixture cool.

Once cooled, shape the mixture into small balls.

In a mixing bowl, add besan, turmeric powder, salt, and a pinch of baking soda.

Gradually add water and whisk to make a smooth, lump-free batter. The batter should have a medium-thick consistency.

Heat oil in a deep frying pan.

Dip each potato ball into the batter, ensuring it is well-coated.

Carefully drop the coated balls into the hot oil and fry until they are golden and crispy.

Remove them from the oil and drain on paper towels.

Slice the pav buns in half.

Spread green chutney on one side of the pav and tamarind chutney on the other.

Place a vada in between the pav.

Sprinkle some dry garlic chutney and add a fried green chili on the side.

Serve hot.Enjoy your homemade Vada Pav!

4-5 medium-sized potatoes, boiled and mashed

1 tablespoon mustard seeds

10-12 curry leaves

1-2 green chilies, finely chopped

1 teaspoon ginger-garlic Paste A pinch of turmeric Powder Salt to taste

1 tablespoon oil

1 cup besan (gram flour)

A pinch of turmeric powder

A pinch of baking soda

Salt to taste

Water as needed

6 pav Bun Green chutney

Tamarind Chutney Dry garlic chutney

4-5 green chilies, fried

Oil for deep

Heat 1 tablespoon of oil in a pan.

Add mustard seeds, and once they start spluttering, add curry leaves and green chilies.

Add ginger-garlic paste and sauté for a minute.

Add turmeric powder and salt.

Add the mashed potatoes and mix everything well.

Cook for 2-3 minutes and then let the mixture cool.

Once cooled, shape the mixture into small balls.

In a mixing bowl, add besan, turmeric powder, salt, and a pinch of baking soda.

Gradually add water and whisk to make a smooth, lump-free batter. The batter should have a medium-thick consistency.

Heat oil in a deep frying pan.

Dip each potato ball into the batter, ensuring it is well-coated.

Carefully drop the coated balls into the hot oil and fry until they are golden and crispy.

Remove them from the oil and drain on paper towels.

Slice the pav buns in half.

Spread green chutney on one side of the pav and tamarind chutney on the other.

Place a vada in between the pav.

Sprinkle some dry garlic chutney and add a fried green chili on the side.

Serve hot.Enjoy your homemade Vada Pav!