Ingredients :

6-8 medium sized boiled potatoes

2 cups besan

oil for frying

salt

4 pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun

or sandwich bread.

To prepare Masala

1 small piece ginger

4-5 flakes garlic

4-5 green chilies

1/2 cup coriander leaves (chopped)

For tempering

1 tea spoon turmeric powder

curry leaves

1 teaspoon mustard seeds

2 teaspoon oil

Method :

Grind ginger, garlic and green chilies together into a paste.

Peel and smash potatoes with a potato masher or simply grate them.

Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

Then take 2 teaspoons oil in a kadai. Add mustard seeds.

When they splutter, add turmeric powder and curry leaves.

Pour this tempering on the mashed potatoes and mix gently. .

Make small balls of mashed potato mixture. (You can flatten the balls if you like)

Add some salt, turmeric powder and chili powder to the gram flour.

Add water gradually and keep mixing with a sppon or wire whisk.

Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should

flow in a ribbon like consistency.

Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil.

If the batter immediately turns soild and float on the surface of the oil, the oil is ready.

Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before

they are actually done from the inside.

Now dip each ball/flatten pototoes in the batter, and put like 'bajji' like this, deep fry all the vadas until

golden. Remove on a paper towel and drain.

Batata Vadas are ready.

For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner

surfaces of it.

Place the vada in it. Serve hot.

Note: Instead of adding whole curry leaves, you can grind them along with the ginger-

garlic paste to bring out their flavor.