Vada Pav

Directions

• MAKING THE BATATA WADA:
• Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Ensure that the potatoes are not mushy and are firm. Let them cool completely. Peel and then mash them or grate them in a bowl.
• On a medium flame, in a pan heat oil. After the oil has heated enough, add in the crushed garlic and sauté it for a minute. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic. Add in the crushed ginger- green chilies paste and sauté it for another minute. Add in the curry leaves and turmeric powder and sauté it for more 30 seconds.
• Switch off the flame and add the coriander seeds powder and mix everything well.
• Pour this tempering on the mashed/ grated potatoes.
• Make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.
• MAKING THE BATTER:
• In another bowl, add the besan, turmeric powder, asafoetida, salt and water. Make a smooth, lump free batter. The batter should not be too thick or too thin. The batter should have flowing consistency. Set aside.
• FOR FRYING THE WADAS:
• In a kadai or pan, heat oil for deep frying.
• Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
• Gently drop these batter coated potato balls in medium hot oil.
• Depending on the size of the kadai or pan, you can add more or less of the vadas while frying.
• Deep fry these batata vadas till golden evenly.
• Drain them on kitchen paper towels. Make all batata vadas in the similar way
• FOR GARLIC CHUTNEY:
• To make Churra, drop in small drops of the besan batter in hot oil and fry them until done.
• Drain it on a paper towel and let it cool down a bit. Add it in a blender jar along with the garlic with skins, red chili powder, cumin seed powder, salt, black salt and pulse it.
• FOR GREEN CHUTNEY:
• Add Coriander Leaves in the grinder with mint leaves, lemon juice, green chillies, cumin seeds,garlic clove, ginger, sugar and salt then grind this with adding little water.
• FOR SWEET TAMARIND CHUTNEY:
• In a pan, take the tamarind, dates and water.Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften.Now add the powdered jaggery and continue to cook.Let the jaggery dissolve and the mixture thicken a bit.
• Add all the spice powders – red chili powder, coriander powder, dry ginger powder and roasted cumin powder.Stir & simmer for a further 1-2 minutes more.
• Season with salt. Let the chutney mixture cool down.
• In a chutney grinder or small blender, grind this whole mixture till smooth. Add some water if required while grinding. Strain the chutney through a strainer.
• FOR THE CHILLIES:
• Puncture the chilies with a fork or make cuts with a knife. Puncturing the chilies prevent them from bursting in hot oil.
• Add them to the hot oil and fry them for 20-30 seconds. Be very careful when frying the chillies.
• Drain the excess oil and place them on a paper towel. Sprinkle salt on the chillies.