Ingredients (Serves – 4 )
- Potato – 4 Medium (Boiled And Mashed)
- Gram Flour (Besan) – 1 Cup
- Garlic Cloves – 6 Pieces (Crushed)
- Green Chilies – 4 Pieces (Chopped)
- Ginger – 1 Inch Piece (Grated)
- Mustard Seeds – 1 Tsp
- Curry Leaves – 10 Pieces
- Turmeric Powder – 1/2 Tsp
- Red Chili Powder – 1 Tsp
- Asafoetida – A Pinch
- Salt – To Taste
- Oil – For Deep Frying
- Pav Buns – 8 Pieces
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Lemon Juice – 1 Tbsp
Method
- Heat oil in a pan and add mustard seeds and let them splutter.
- Add curry leaves, green chilies, ginger, and garlic and sauté until fragrant.
- Add turmeric powder, red chili powder, and salt, then mix well.
- Add mashed potatoes and cook for a few minutes until the mixture is dry and well combined.
- Allow the potato mixture to cool, then shape into small round balls.
- Prepare a batter using gram flour, salt, turmeric powder, and water to a smooth consistency.
- Dip each potato ball into the batter and deep fry until golden and crisp.
- In the same oil, lightly toast the pav buns until warm and slightly crispy.
- Assemble the vada inside the pav and serve with chutney.
Prep Time – 25 mins. Cook Time – 20 mins. Total Time – 45 mins.
