Mumbai-Style Vada PavVeg

1

Pound garlic cloves and fresh green chilies together.

2

Heat oil in a pan or kadhai. Add mustard seeds and let them crackle, followed by a pinch of asafoetida (hing) and fresh curry leaves.

3

Add the crushed garlic and chili mixture to the oil and sauté until the garlic turns golden brown.

4

Switch off the flame. Add turmeric powder, freshly chopped coriander leaves, salt, and boiled potatoes. The chef recommends crushing the potatoes rather than chopping them for a better texture. Mix well and let the mixture cool completely.

1

In a bowl, combine gram flour and salt. Break any lumps, then slowly add water to create a smooth, coating-consistency batter (not too watery). Let it rest for 2-3 minutes.

2

Take lemon-sized portions of the potato mixture and shape them into round balls.

1

Heat oil to a moderate temperature.

2

Dip each potato ball into the gram flour batter until evenly coated, then deep-fry them on medium flame until they are crisp and golden brown. Transfer to an absorbent tissue paper.

1

Drizzle small amounts of the remaining batter into the hot oil while frying, and cook until crisp. Let these cool.

2

In a grinder, add garlic cloves, red chili powder, the crisp fritters (at room temperature), and salt. Grind into a coarse-to-medium consistency.

1

Sprinkle a generous portion of the dry chutney inside a sliced pav (bread bun), place the hot batata vada inside, and serve immediately.