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The Vada Pav That Defined My Childhood
Mumbai's lifeline. The garlic chutney is what makes or breaks this dish. The batata vada must be crispy outside and soft inside. Do not skip the frying!
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
Instructions
Make dry garlic chutney: Roast garlic and peanuts, grind with red chilli powder and coconut.
Make vada filling: Temper mustard seeds, curry leaves, and green chillies. Mix with mashed potatoes.
Shape potato mix into balls.
Make a thick batter with besan, salt, and turmeric.
Dip potato balls in batter and deep fry until golden.
Slit the pav, slather with green chutney and dry garlic chutney.
Squash the hot vada inside the pav and eat immediately.
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