Mumbai 's Vada Pav

Mumbai 's  Vada  Pav

 Ingredients
3 big potatoes (boiled and mashed)
1 tsp oil
1/2 tsp mustard seed
Pinch of asafoetida
7-8 curry leaves
1 tsp garlic paste
2 green chilies (finely chopped)
1/2 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp dry mango powder
1/4 spoon crushed coriander seeds
1 tsp lemon juice
Salt to taste

Ingredients for batter :1 cup gram flour
1/4 tsp red chili powder
1/2 tsp oil
1/8 tsp baking soda
Salt to taste
Pinch of asafoetida
Oil for deep frying

Ingredients for vada pav chutney :
1/3 cup garlic cloves (peeled)
1/4 cup dry coconut (grated)
2 tbsp chili powder
1 tsp oil


Method 
Heat oil in a wok, add mustard seed, curry leaves and asafoetida. When a
mustard seed starts to crackle add green chili, garlic and ginger paste.
Saute it for 30 seconds. Then add mashed potatoes, salt, lemon juice and
turmeric powder. Mix all the ingredients well and let it cook for 3-4 minute.
Take the mixture off from the heat and let it cool completely. once the
mixture is cool, divide them into 8-9 equal portions and make smooth balls
from it.

Method for making batter
Take a mixing bowl; add gram flour, chili powder, salt, baking soda, oil and
asafoetida.
Add water little by little to this mixture and make a thick paste.
Heat oil in wok, once the oil is hot take potato ball dip into the gram flour
mixture and coat all the side with batter.
Then carefully drop the balls into hot oil and fry until the outer layer is light
brown. Take them out on paper towel.
Method for making vada pav chutney:
Heat oil in a pan add garlic and coconut, saute for 2 to 3 minute over a
medium flame.
Let the ingredients cool down, mix them well and grind it in a blender till it
is a smooth paste.

Assemble vada pav
 Slit the pav from the middle. Apply green chutney on
one side and vada pav chutney on other. Keep the vada in the middle.
Serve hot with green fried green chillies.