Ingredients

Instructions

Cilantro-Mint Chutney

  1. Blanch the Herbs

    • Bring a small pot of water to a boil.
    • Add mint leaves to the boiling water for 5–10 seconds.
    • Immediately transfer the leaves to an ice water bath. Drain and pat dry with a clean towel.

  2. Blend the Chutney

    • In a blender, combine blanched cilantro and mint, lime juice, green chili, ginger, sugar, and salt.
    • Add the oil for emulsification and blend until smooth, adding water gradually to reach the desired consistency.

Prepare Vada

  1. Boil Potatoes: Boil potatoes until soft. Peel and set aside.
  2. Make Spice Paste: Using a mortar and pestle, crush ginger, garlic, and green chilies into a coarse paste.
  3. Temper Spices: Heat the filling oil in a pan over medium heat. Add mustard seeds; let them splutter. Add curry leaves and the ginger-garlic-chili paste. Sauté until raw aroma disappears (1 minute).
  4. Add Potatoes: Add boiled potatoes to the pan. Remove from heat. Add the filling turmeric and salt. Mash potatoes and mix well. Stir in chopped cilantro.
  5. Form Patties: Once the mixture is cool enough to handle, divide it into equal portions. Shape each portion into a ball and flatten slightly. Set aside.

Prepare Batter

  1. Mix Dry Ingredients: In a bowl, combine chickpea flour, the batter turmeric and salt, and a pinch of baking soda.
  2. Add Water: Gradually add the water, whisking to form a smooth, lump-free batter. The batter should coat the back of a spoon.

Fry Vada

  1. Heat Oil: In a deep pan, heat vegetable oil over medium-high heat for frying.
  2. Coat and Fry: Dip each potato patty into the batter, ensuring it’s fully coated. Carefully drop into hot oil. Fry until golden brown and crisp. Remove and drain on paper towels.

Assemble Vada Pav

  1. Toast Pav: Slice each pav horizontally, keeping one side intact. Lightly butter the inner sides and toast on a skillet until slightly crisp.
  2. Apply Chutneys: Spread green chutney on one side and tamarind chutney on the other side of the pav. Sprinkle dry garlic chutney (if using) or chili garlic sauce over the chutneys.
  3. Add Vada: Place a fried vada in the center of the pav. Serve immediately.

Plating & Garnishing

  • Base: The toasted pav split open with the golden-brown vada nestled inside.
  • Finish: A generous layer of green and tamarind chutneys with dry garlic chutney sprinkled on top. Serve wrapped in paper for authentic street-food style.

Safety & Quality

For the best texture, serve the vada immediately after frying. The potato mixture can be prepared in advance and refrigerated for up to 2 days before frying. Ensure the oil is hot enough (around 350°F/175°C) before frying to prevent the vadas from becoming greasy.