Vada Pav

Ingredients

• •Potato
• •Gram-flour batter
• •Bread roll

Steps

1. 1Boil potatoes until fully tender, then drain, peel, and mash them coarsely.
2. 2Heat oil in a pan and temper mustard seeds, curry leaves, chopped green chili, ginger, and garlic, then add the mashed potato along with turmeric and salt, mixing well and cooking for a few minutes until fragrant.
3. 3Let the potato mixture cool slightly, then shape it into small, even balls.
4. 4Whisk besan with water, a pinch of turmeric, and salt into a thick, smooth batter with a texture that coats the back of a spoon.
5. 5Dip each potato ball into the batter, coating it fully, then carefully lower it into hot oil.
6. 6Deep-fry the coated balls for three to four minutes, turning occasionally, until the batter turns golden-brown and crisp all over.
7. 7Slice the bread rolls almost in half and spread a layer of garlic chutney and green chutney on the inside.
8. 8Place a hot fried vada inside each roll and press gently to close, serving immediately while the vada is still crisp and hot.