Vada Pav

• 8 pavs or ladi pavs
• 8 batata vadas
• Green chutney - optional
• Dry chilli garlic chutney

To prepare the vadas filling

• 2-3 medium sized potatoes - boiled and mashed
• 1 small onion - sliced
• 2-3 green chillies - chopped
• 1 tsp garlic - finely chopped
• 1 tsp mustard seeds
• 5-6 curry leaves- chopped
• 1/4 tsp asafoetida
• 1/4 tsp tumeric powder
• Salt to taste
• A tbsp each chopped coriander and mint leaves
• 2 tbsp oil

To prepare the batter

• 3/4 cup gram flour/besan
• 1/2 tsp red chilli powder
• Salt to taste
• Water as required

To prepare the dry chilli garlic chutney

• 5-6 garlic flakes
• 1/4 cup dry grated coconut
• 1 tsp sesame seeds
• 1 tbsp peanuts/ground nuts
• 1 tsp coriander powder
• 2 tsp red chilli powder
• Salt to taste
• 2 tsp oil

• To prepare the chutney, heat oil in a pan, add coconut, garlic, sesame seeds, and peanuts  and roast till it leaves a nice aroma, cool it, mix coriander and chilli powder and grind it to a smooth powder.
• Heat oil in a pan, add mustard seeds, when they splutter, add asafoetida, curry leaves and onion, sauté for a few seconds.
• Add chillies, garlic, turmeric powder and salt and saute for 2 minutes.
• Add mashed potatoes and mix well. Mix chopped coriander and mint leaves.
• Remove from the heat and let it cool.
• Divide into 8 equal portions and shape into balls.
• In a mixing bowl, mix together gram flour, chilli powder and salt. Prepare a smooth batter of pakora consistency by adding required quantity of water.
• Dip each potato ball in the batter and deep fry in hot oil on medium heat till golden and crisp. Remove on absorbent paper and keep aside.
• To assemble the vada pav, cut the pav into half, sprinkle chilli garlic chutney, place a batata vada on it, put a little green chutney if u wish to and cover with the top part of the pav.
• serve immediately.