Green chutney: grind all the green chutney ingredients together with a little water till it is smooth.
Saunth chutney: soak the tamarind in hot water for 30-40 minutes. Then squeeze the pulp from the tamarind in the same bowl, strain the pulp and keep aside.
Heat oil in a small pan, add in the cumin seeds and let them crackle. Now add in the ginger chilli paste, asafoetida, red chilli powder. Stir well and add in the tamarind pulp, jaggery, salt and cook for 4-5 minutes more. Once cooked, keep it aside.
To prepare the batata vadas, take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.
Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and asafoetida. Stir and saute for about 5 seconds. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma fades way. Pour this tempering on the mashed potatoes.
Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized balls from the mashed potato mixture. Flatten these balls a bit, then cover and keep aside.
In another bowl, make a smooth batter by adding the ingredients for the batter. Heat a kadai or pan, then heat oil in it for deep frying.
Dip the slightly flattened potato balls into the batter and coat it evenly. Gently drop these batter coated potato balls into the medium hot oil and deep fry till they turn golden.
To assemble the vada pav, slice the pav without breaking it into two parts and keep it aside. Spread both the green chutney and sweet chutney on the sliced pav.
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Green chutney: grind all the green chutney ingredients together with a little water till it is smooth.
Saunth chutney: soak the tamarind in hot water for 30-40 minutes. Then squeeze the pulp from the tamarind in the same bowl, strain the pulp and keep aside.
Heat oil in a small pan, add in the cumin seeds and let them crackle. Now add in the ginger chilli paste, asafoetida, red chilli powder. Stir well and add in the tamarind pulp, jaggery, salt and cook for 4-5 minutes more. Once cooked, keep it aside.
To prepare the batata vadas, take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.
Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and asafoetida. Stir and saute for about 5 seconds. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma fades way. Pour this tempering on the mashed potatoes.
Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized balls from the mashed potato mixture. Flatten these balls a bit, then cover and keep aside.
In another bowl, make a smooth batter by adding the ingredients for the batter. Heat a kadai or pan, then heat oil in it for deep frying.
Dip the slightly flattened potato balls into the batter and coat it evenly. Gently drop these batter coated potato balls into the medium hot oil and deep fry till they turn golden.
To assemble the vada pav, slice the pav without breaking it into two parts and keep it aside. Spread both the green chutney and sweet chutney on the sliced pav.
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