2 Types Vada Pav - Street Style

Step 1: Prepare Gram Flour Batter

In a bowl, combine 2 cups of gram flour, 1 tsp salt, 1/4 tsp Haldi powder, 1/4 tsp baking soda (optional), and 1/4 tsp crushed carom seeds. Mix these dry ingredients well. Gradually add water, whisking continuously to avoid lumps, until you achieve a free-flowing, airy, and light consistency. Whisk for about 2 minutes. Set aside.

Step 2: Prepare Masaledar Stuffing Paste

In a grinder, add a few slit green chilies, 2-3 pieces of ginger, 8-10 garlic pods, and 1-2 tsp coriander seeds. Grind all these ingredients to a coarse paste. Do not make it too fine.

Step 3: Cook the Stuffing

Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and 8-10 curry leaves. Once the seeds splutter, add the prepared coarse masala paste. Toss and cook for 1-2 minutes on low to medium flame until fragrant. If the masala starts to burn, you can add a little water. Then add 1/2 tsp turmeric powder and mix well.

Step 4: Combine with Potatoes

Add 6-7 crushed boiled potatoes and 1 tsp salt to the pan with the cooked masala. Mix everything thoroughly, mashing the potatoes slightly with a pav bhaji masher or spatula, but ensure some chunks remain for texture. Add some lemon juice and fresh coriander, then mix again. Let it cool down.

Step 5: Shape and Fry Vadas

Once the potato mixture cools, shape it into round balls. Heat oil for frying in a kadai. Add 1 tbsp hot oil to the gram flour batter and mix well. Dip each potato ball into the gram flour batter, ensuring it's fully coated, and remove any excess batter. Carefully drop the coated vadas into the hot oil. Fry in medium-high flame. Do not stir for the first 30 seconds. After 30 seconds, gently stir and fry until they turn golden brown. Remove and drain excess oil using a strainer. Repeat with the remaining vadas. You can also flatten some vadas and fry them for a different shape that fits nicely inside the pav.

Step 6: Prepare Dry Lehsun Chutney

In the same hot oil, sprinkle the remaining gram flour batter to create small crispy bits (besan churra). Fry for 2-3 minutes until golden and crispy, then remove. Briefly fry some garlic cloves in the same oil until lightly golden, then remove. In a grinder, combine the fried besan churra, fried garlic pieces, 2-3 tsp Kashmiri red chili powder, and some salt. Blend nicely until you get a coarse, dry chutney. You can store this chutney in the fridge for up to a week.

Step 7: Assemble Vada Pav (Dry Chutney Style)

Take one pav and slice it open. Spread a generous amount of the prepared dry Lehsun chutney on one side. Place one fried vada inside, top with more dry Lehsun chutney, and add a fried green chili. Serve immediately.

Step 8: Assemble Vada Pav (Green Chutney Style)

Take another pav and spread some green chutney on one side. Add some chopped onions, then place a fried vada. Top with some dry Lehsun chutney and a fried green chili. Serve immediately.

Step 9: Serve Vada with Rassam

For an alternative serving, place two fried vadas in a bowl or plate. Pour hot rassam over them. Garnish with chopped onions and fresh coriander. Serve hot.

• Whisk the gram flour batter thoroughly for 2 minutes until airy and light to ensure crispy vadas.

• Do not mash the boiled potatoes completely for the stuffing; leave some chunks for texture.

• Slit the green chilies before frying to prevent them from bursting in the hot oil.

• Serve Vada Pav with green chutney and chopped onions for a fresh twist.

• Enjoy vadas soaked in a spicy rassam for a unique and comforting meal.