Vada preparing recipe- firstly, in a large kadai heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and few curry leaves.
Also add 1-inch ginger, 2 clove garlic, 1 chilli, 2 tbsp coriander and saute well.
Further, add ¼ tsp turmeric and saute for 30 seconds.
Additionally, add 2 boiled and mashed potato and ½ tsp salt.
Mix well making sure all the spices are combined well with potato.
Turn off the flame and add 1 tbsp lemon juice.
Mix well and aloo mixture is ready. keep aside.
Further, prepare besan batter by taking ¾ cup besan, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chilli powder, a pinch of hing, ¼ tsp salt and ¼ tsp baking soda.
Add ½ cup water or as required and prepare smooth lump free batter.
Now make ball sized aloo mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.
Now take ball sized aloo mixture and dip in besan batter and coat well.
Deep fry in hot oil stirring occasionally.
Dry garlic chutney- firstly, in a pan heat 1 tbsp oil and add ¼ cup garlic, peanuts and saute until it turns golden brown.
Further add 1 tbsp sesame, 1 Tsp cumin, 1 Tsp coriander seeds and ¼ tsp methi, saute on low flame until spices turns aromatic.
Add dry coconut and saute well, cool completely and transfer it to blender.
Add 1 tbsp Red chilli powder, ¼ turmeric powder, 1 Tsp Amchur powder, pinch hing, ½ tsp salt, blend to coarse powder without adding water.
Now slit the pav, buns and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.
Place the prepared vada in center of pav, chura and fried chilli.
Finally, press the vada pav and serve immediately.
Note- I have not used red chilli powder in dry chutney you can use red kashmiri red chilli powder for better color.
