Step-by-Step Instructions

1. 1.Prepare the Potato Filling

   Heat 1 1/2 tablespoons of oil in a pan. Add 1/2 teaspoon of mustard seeds and let them crackle. Once they start crackling, add a pinch of asafoetida and 10-12 curry leaves. Immediately add the aromatic paste made from 1/2 inch ginger, 5 green chillies, and 8-10 garlic cloves. Sauté for a minute until fragrant.

2. 2.Combine and Season the Filling

   Add 5 boiled, peeled, and coarsely mashed potatoes to the pan. Sprinkle with 1/2 teaspoon of turmeric powder, salt as per taste, and chopped coriander leaves. Mix all these ingredients well until they are thoroughly combined and heated through.

3. 3.Cool the Filling

   Remove the potato filling from the pan and transfer it to a different bowl. Let it cool down completely.

4. 4.Prepare the Batter

   In a large bowl, combine 1 1/2 cups of gram flour, 1 tablespoon of cornflour, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/4 teaspoon of asafoetida, and salt as per taste. Gradually add water as required, mixing well with a whisk to create a lump-free, smooth batter with a pouring consistency.

5. 5.Shape the Potato Vadas

   Once the potato filling has cooled, take small portions and shape them into small, approximately 1 1/2-inch sized balls. These are your vadas ready for frying.

6. 6.Add Baking Soda and Hot Oil to Batter

   Just before frying, add 1/4 teaspoon of baking soda to the batter. Then, pour 1 teaspoon of hot oil into the batter and mix it well. This step helps in making the vadas crispy.

7. 7.Deep Fry the Vadas

   Heat oil for frying in a deep pot or kadhai. Dip each potato ball into the prepared batter, ensuring it's well coated. Using a fork, carefully pick up the coated vada and gently drop it into the hot oil. Fry on a medium flame, flipping them over occasionally, until they become golden brown and crisp on all sides.

8. 8.Assemble the Vada Pav

   Once fried, remove the vadas from the oil and place them on a plate lined with paper towels to drain excess oil. Take a fresh pav (bread bun) and slice it almost in half. Apply a generous amount of coriander-mint chutney on both inner sides of the pav, followed by some spicy garlic chutney. Place a freshly fried vada in the center of the pav and close it.

9. 9.Serve Vada Pav

   Serve the Vada Pav immediately. You can garnish the plate with additional coriander-mint chutney, spicy garlic chutney, and green chillies for an extra kick.