>!!< Vada Pav >!!<

Ingredients:

- 8-10 potatoes boiled, peeled and mashed
- 2 tsps garlic paste
- 1 tsp ginger paste
- 3 green chillies
- 1/2 tsp tumeric powder
- 1/2 tsp black mustard seeds
- 6-7 curry leaves
- Salt to taste
- 2 cups bengal gram flour
- Vegetable/ canola/ sunflower cooking oil for deep frying
- 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
- 1 cup Tamarind Chutney (recipe below)
- 1 cup Mint-Coriander Chutney (recipe below)
- 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below
Preparation:
- Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside.
- Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor.
- Mix this paste with the mashed potatoes. Season with salt.
- Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.
- Add this to the potato and mix well.
- Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.
- Heat the oil for deep frying on a medium flame.
- When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.
- Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot