Vada Pav

Ingredients:

8-10 potatoes boiled, peeled and mashed

 1 1/2 tbsp ginger garlic paste

3 green chillies

1/2 tsp tumeric powder

1/2 tsp black mustard seeds

6-7 curry leaves

2 cups besan flour

Oil for frying

6 Pav buns

1 cup tamarind Chutney 

1 cup coriander Chutney

1/2 cup garlic chutney

Salt to taste

Method:

Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. Grind ginger garlic paste and  green chillies into a smooth paste in the food processor. Mix this paste with the mashed potatoes & add salt to taste. 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. Make small balls of potato. 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 besan flour batter to coat well and then deep fry till golden. Drain on paper towels. Take one pav, slit in half (leave one edge joined) and put a spoonful each of tamarind chutney, coriander chutney and garlic chutney each on it. Place a potato ball on the pav and fold over, pressing down gently. Serve while the potato ball (vada) is still hot.