Vada pav

Ingredients (Serves 6):

6 pavs/hamburger buns
Butter

Aloo bonda:
See potato filling recipe under Potato Palya here - Adjust the recipe to make 6 lime sized balls
4 tbsp besan/chickpea flour
1 tbsp rice flour
1 tsp red chili powder
1/2 tsp baking soda
Oil for deep frying
Water
Salt

Green chutney:
1 bunch coriander leaves
5-6 sprigs of mint
2-3 green chili
Juice from 1 lemon
1 tbsp oil
1 tsp sugar
1/2 tsp cumin seeds
Thick slice of ginger
1 tsp salt
Pinch of asafoetida

Spicy garlic chutney:
4-6 dry red chili
6 tbsp dessciated coconut
2 garlic cloves
Salt

Method (Vada):
1) Make 6 lime sized balls of potato filling.
2) Mix the rest of the ingredients with water to make a batter. Consistency should be thick. Check for salt.
3) Heat a deep frying pan with enough oil (on medium heat). Once the oil is hot enough, coat the potato balls by dipping it in batter and gently drop it into the pan for deep frying.
4) Fry until the balls (vada) are golden brown. Remove and keep aside on a plate lined with tissue paper

Method (Spicy garlic chutney):
1)  Grind all the ingredients into a fine powder. Check for salt.

Method (Green chutney):
1) Grind all the ingredients into a fine paste.

Bringing it all together:
1) Slice pav/bun in the centre. Apply butter and fry on a pre-heated pan.
2) Take a tbsp of green chutney and spread on the lower half of the bun.
3) Place the vada at the centre, sprinkle a tbsp of spicy garlic chutney. Place upper half of the bun.

DONE!!!