Ingredients
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Dry Garlic Chutney:
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2 teaspoons Oil
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1/4 cup Garlicaround 15 cloves
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1 cup Grated coconutuse fresh
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3 teaspoons kashmiri red chili powderor add more to taste
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1/2 teaspoon Salt
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Green Chutney:
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1 bunch cilantro
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1-2 green chilies
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2 garlic cloves
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1/4 teaspoon cumin powder
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1/4 teaspoon Salt
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1 lime lime juice
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1 tablespoon Wateras needed
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1/2 teaspoon Sugaroptional
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Tamarind Chutney:
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1 cup Water
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1/4 cup tamarind paste
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50 grams jaggery
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3 tablespoons Sugaror to taste
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1/2 teaspoon Salt
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1/2 teaspoon red chili powderor to taste
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1/2 teaspoon cumin powder
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1/2 teaspoon Ginger powder
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For the Vada:
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1 inch Ginger
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5-6 large Garlic
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2 green chilies
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1 tablespoon Oil
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3/4 teaspoon mustard seeds
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1/4 teaspoon hingalso known as asafetida
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12-15 Curry leaves
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4 medium potatoesaround 600 grams
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1/4 teaspoon turmeric
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3/4 teaspoon Saltor to taste
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2 tablespoons cilantrochopped
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For the batter:
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1 cup besanalso known as chickpea flour
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1/4 teaspoon turmeric
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1/2 teaspoon Salt
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pinch baking soda
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1/2 cup Water+ 1-2 tablespoons extra, as needed
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Other ingredients:
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10 ladi pav
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Vegetable Oilfor frying
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Butterfor toasting the pavs
Directions
How to Make the Garlic Chutney:
- Heat 2 teaspoons of oil in a pan ona medium heat.
- Then add the garlic cloves and fry for 1-2 minutes until they turn slightly brown. Set aside on a tissue.
- To the same pan, add the freshly grated coconut.
- Cook for 2 minutes until light golden brown.
- Transfer the coconut to a blender.
- Add the toasted garlic, salt, and red chili powder and grind to a coarse chutney. Set aside.
How to Make the Green Chutney:
- Put the cilantro in a blender, discarding the hard stems; the softer ones are okay to use.
- Add the green chili, garlic, cumin powder, salt, sugar (if using), and lime juice.
- Add 1 tbsp water or as much as needed. Blend to a fine paste and set aside.
How to Make the Tamarind Chutney:
- Put the water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder, and powdered ginger in a pan.
- Bring the mixture to a boil.
- Reduce the heat to medium and let boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon.
- Set aside to cool. It will thicken more as it cools down.
How to Make the Vada:
- Boil the potatoes until soft, peel them, and set ,aside.
- Using a mortar and pestle, crush the ginger, garlic, and green chili. Set aside.
- Heat 1 tablespoon oil in pan on a medium heat. Once the oil is hot, add the mustard seeds and let them pop.
- Then add the curry leaves and hing and mix.
- Add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts to change color.
- Now add the boiled potatoes and remove the pan from the heat. Add the turmeric and salt and mash the potatoes using a potato masher. Add the chopped cilantro and mix well.
- Now roll the potato mixture into lemon-sized balls. I was able to get 10 of these. Set aside.
How to Make the Batter to Fry the Vada:
- To make the batter, put the besan in a large bowl.
- Add the turmeric, salt, and a pinch of baking soda. Add the water, a little at a time.
- Whisk to form a smooth batter.
- You may need a couple of extra tablespoons of water to get the desired consistency. The batter should neither be thick nor thin.
How to Fry the Vada:
- Heat the oil in a kadai/wok on a medium-high heat.
- Dip each potato ball into the batter, coating it all over.
- Then drop it carefully into the hot oil.
- Fry the vada in the hot oil until golden brown.
- Fry all the vadas, draining them on a paper towel.
Assemble the Vada Pav:
- To assemble the vada pav, toast the pav with some butter in a pan.
- Then slice each pav but not entirely.
- Apply the green chutney to one side and the tamarind chutney to the other side. Then put garlic chutney on top of these chutneys.
- Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!
