Vada Pav

Prepare the dry garlic chutney: dry roast peanuts and desiccated coconut until lightly golden. Cool and grind with garlic cloves, red chilli powder, and a little salt into a coarse powder. Set aside.

Heat 20 ml oil in a pan. Add mustard seeds and allow them to crackle.

Add curry leaves, asafoetida, chopped green chillies, and grated ginger. Sauté for 30 seconds.

Add turmeric powder and immediately add the mashed potatoes. Mix well.

Add salt and chopped coriander leaves. Cook for 2–3 minutes until combined.

Remove from heat and allow the mixture to cool slightly. Divide into 8 equal portions and shape into round balls.

In a bowl, combine gram flour, a pinch of turmeric, baking soda, salt, and water. Whisk into a smooth, thick batter that coats the back of a spoon.

Heat oil in a deep kadai to medium-hot temperature.

Dip each potato ball into the batter, coat completely, and carefully drop into the hot oil.

Fry until golden yellow and crisp on all sides, about 4–5 minutes. Remove and drain on paper towels.

Lightly fry the whole green chillies in the remaining oil for 20–30 seconds. Sprinkle with a little salt.

Slice each pav horizontally without cutting all the way through.

Sprinkle a generous amount of dry garlic chutney inside each pav.

Place one hot batata vada inside each pav and gently press closed.

Serve immediately with fried green chillies and extra dry garlic chutney.