Spicy Vada Pav with Tangy Chutney

1.In a pan, heat a tablespoon of oil and add mustard seeds. Once they splutter, add cumin seeds, green chilies, and ginger-garlic paste. Sauté for a minute until fragrant.

2.Add the boiled and mashed potatoes to the pan along with turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Stir in chopped coriander leaves and remove from heat. Let the mixture cool.

3.Once cooled, divide the potato mixture into equal portions and shape them into round patties (vadas).

4.In a bowl, mix chickpea flour with water to make a smooth batter. The batter should be thick enough to coat the vadas.

5.Heat oil in a deep frying pan over medium heat. Dip each vada into the chickpea batter, ensuring it is fully coated, and carefully drop it into the hot oil.

6.Fry the vadas in batches until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.

7.To assemble the vada pav, slice each pav in half without cutting all the way through. Spread green chutney on one side and sweet tamarind chutney on the other side.

8.Place a hot vada in the center of the pav, top with sliced onions, and add fried green chilies if desired. Close the pav and serve immediately.