Vada Pav

For the Potato Filling (Vada):

• 4 large potatoes, boiled and mashed

• 1 tsp mustard seeds

• ½ tsp asafoetida (hing)

• ½ tsp ajwain (carom seeds)

• 1 sprig curry leaves

• 1 tsp ginger-garlic-green chilli paste

• ½ tsp turmeric powder

• ½ tsp red chilli powder

• 2 tsp roasted crushed coriander seeds

• 2 tbsp chopped fresh coriander

• Salt, to taste

• 2–3 tbsp rapeseed oil

For the Batter:

• 3 tbsp chickpea flour (besan)

• ½ tsp ajwain

• ½ tsp turmeric powder

• ½ tsp red chilli powder

• Salt, to taste

• Cold water (to make smooth batter)

For the Chutneys:

Red Garlic Chutney:

• 4–5 dried Kashmiri red chillies (soaked)

• 3–4 garlic cloves

Green Chutney:

• 1 bunch coriander leaves

• Handful mint leaves

• 1 green chilli (adjust to taste)

• 1 garlic clove

• Salt and a pinch of sugar

• Splash of cold water

Dry Garlic Crunch (Teekha):

• Fried garlic cloves (with skin on)

• Chickpea flour fritter shreds (from extra batter)

• Red chilli powder

For Serving:

• 6 pav buns or soft bread rolls

• Fried green chillies (optional, for garnish)