Mumbai Famous Street-Style Vada PavVeg

1

Heat oil in a pan and add mustard seeds. Once they crackle, stir in the asafoetida and curry leaves.

2

Add the ginger, green chili, and garlic paste, and sauté for about a minute.

3

Stir in the mashed potatoes, turmeric powder, salt, and chopped coriander leaves. Mix thoroughly to combine.

4

Remove the mixture from the heat, transfer it to a bowl, and allow it to cool completely.

5

Once cooled, shape the potato mixture into small, even-sized balls (about 1.5 inches each).

1

In a mixing bowl, combine gram flour, cornflour, turmeric powder, red chili powder, asafoetida, and salt.

2

Gradually whisk in water until you reach a smooth, pouring consistency.

1

Just before frying, add the baking soda to the batter. Pour a small amount of hot oil over the soda to activate it, then stir everything together.

2

Heat a deep-frying pan with oil on medium flame.

3

Dip each potato ball into the batter to coat it evenly. Use a fork to lift the coated ball and gently drop it into the hot oil.

4

Fry until the vadas are golden brown and crispy, then remove and set aside.

1

Take a fresh pav and slice it open.

2

Spread coriander-mint chutney on both inner sides and add a smear of spicy garlic chutney.

3

Place the fried vada in the center, close the pav, and serve immediately with additional chutney and fried green chilies.