Mumbai Vada Pav

To make the vada filling, grind the green chilies, ginger and garlic in a processor. Mix well with the potato mash and season as required.

Heat oil in a pan and pop in the mustard seeds, followed by curry leaves and turmeric powder.

Once the mustard seeds have stopped spluttering, pour it into the potato mash and mix well. Divide the mixture into 14 equal portions and shape into balls.

To make the outer covering for the vada, mix together the chickpea flour, turmeric powder, baking soda and salt. Pour in water little by little and whisk well till you have a batter that is as thick as beaten curd.

Coat each potato ball with the batter and deep fry till golden brown. Drain on absorbent papers and keep aside.

To assemble: For the vada pav, you will need 14 pavs (you can use normal burger buns if you don't have access to pavs), vadas (recipe above), and the chutneys (recipe above), fried green chilies and some butter. Slice each pav into half.

Apply butter all over the pav and grill lightly on a hot pan.

Apply the coriander and mint chutney on the pav, place the vada in between the slices, press gently and serve with a tablespoon (or more) of the dry garlic chutney and a couple of green chilies.