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Ingredients For vada pav stuffing

200 gram potatoes – boiled and mashed
1 tbsp ginger garlic and green chili (crushed)
1 tbsp oil
1 tsp mustard
A pinch hing
1 spring curry leaves
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
Lemon juice – 3 tbsp
Salt as needed Handful

Ingredients For vada covering

1 cup gram flour or besan
3 tbsp rice flour
Salt as needed
1 tsp oi
l ½ tsp Turmeric powder
1 tsp red chilli powder
Lemon juice – 3 tbsp
oil for deep frying

Making stuffing for vada

1. Boil potatoes until just done. They must be mushy.
2. Make a coarse paste on green chilli, garlic and ginger.
3. Heat 1 tbsp oil in a pan. Add mustard, when they begin to crackle.
4. Next add curry leaves and fry until crisp.
5. Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.
6. Add potatoes, turmeric powder, red chili powder, coriander powder and salt mix well.
7. Next put in hing, and lemon juice mix everything well. Turn off the stove.
8. Cool this mixture and make 5 to 6 balls.

Making vada

1. Heat oil for deep frying.
2. Add besan and rice flour to a mixing bowl.
3. Next add red chili powder, turmeric powder, salt, oil, lemon juice. Mix everything well adding water as needed and make neither too thick batter. Check salt and spice.
4. When the oil is hot enough,
5. Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
6. Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can drop 5 to 6 balls in each batch depending on the size of your kadai.
7. Do not disturb them for a while, gently stir and fry until golden.
8. Drain them on a kitchen tissue.

Assembling vada pav

1. Slit each pav bun to sandwich it. Make sure one side is intact.
2. Spread green chutney on one side of the pav.
3. Spread sweet chutney on another side of the pav
4. Place a batata vada in center. You can also flatten the vada first and then place it.
5. Serve vada pav.

Note:
INGREDIENTS for sweet chutney (Tamarind dates chutney)
• ½ cup seedless tamarind
• ½ cup seedless dates
• 2 cups water
• ½ cup jaggery
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chili powder
• salt to taste
Method
1. in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each)
2. pour 2 cups of water.
3. mix and boil the mixture for atelast 10 minutes.
4. add fennel powder, coriander powder, cumin powder, red chili powder and salt to taste.
5. mix and mash tamarind and dates.
6. simmer the mixture for 2 minutes.
7. later allow the mixture to cool completly.
8. now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
9. strain the puree and transfer the prepared sweet chutney into airtight jar and store it in the refrigerator..
10. serve the prepared sweet chutney in preparing Vada Pav, sev puri, bhel puri or pani puri.

Ingredients For The Green Chutney
2 cups chopped mint leaves
1 cup chopped coriander
1 tbsp lemon juice
1 tbsp roughly chopped green chillies
1 tbsp roughly chopped ginger
salt to taste

Method For the green chutney

1. To make the green chutney, combine all the ingredients in a mixer and blend to a smooth paste using ¼ cup of water.
2. Store the green chutney refrigerated and use as required.