1 green chilli (finely chopped)
½ tsp mustard seeds
1 inch ginger (crushed)
2 tsp oil
2 cloves garlic (crushed)
2 tbsp coriander leaves (finely chopped)
few curry leaves
hing (2 pinches)
2 medium-sized potatoes (boiled & mashed)
1 tbsp lemon juice
¾ cup besan
1 tbsp rice flour
¼ tsp kashmiri red chilli powder
3/4 tsp salt
¼ tsp baking soda
1/2 tsp haldi powder
other ingredients: pav, 6 tsp green chutney, 3 tsp tamarind chutney
½ cup water
oil for deep frying
For besan batter: Mix besan, rice flour, ¼ tsp haldi powder, Kashmiri red chilli powder, a pinch of hing, ¼ tsp salt, baking soda, and half a cup water and keep the batter aside for 20 minutes.
For aloo mixture: Mix oil, mustard seeds, a pinch of hing, curry leaves, crushed ginger & garlic, green chilli, coriander leaves, ¼ tsp haldi powder, potatoes, ½ tsp salt, and lemon juice.
Take ball-sized aloo mixture and dip it in besan batter and coat well.
Deep fry in hot oil stirring occasionally.
Now slit the pav and spread 1 tsp green chutney and ½ tsp tamarind chutney.
Place the prepared vada in the center of the pav.
Press the vada pav and serve immediately.