Ingredients (To Make The Potato Stuffing)

4 potatoes, boiled and mashed

1 tbsp oil

a handful of curry leaves

1 tbsp rye seeds

1 tbsp cumin seeds

2 tbsp ginger, chopped fine

1 tbsp red chili powder

salt, to taste

1 tbsp cumin powder

1 tbsp coriander powder

1 big onion, chopped fine

a handful of coriander, chopped fine

1 tbsp lemon juice

Ingredients (To Make The Batter)

1 cup chickpea flour

salt, to taste

Water, as needed

Oil, to deep fry

Pav, to serve

Coriander and Mint Chutney, to serve

Tamarind Chutney, to serve

Gunpowder, to serve

Method

1. Mash the potatoes and set aside.
2. To a pan, add the oil, curry leaves, cumin seeds and rye seeds. Sauté till the seeds begin to pop.
3. Then add the ginger, red chili powder, salt, cumin powder and coriander powder. Sauté for another minute.
4. Next, add the onions and sauté till they turn brown.
5. Then, add the chopped coriander and lemon juice, mix it in and take it off the heat. Make sure the mixture cools down completely.
6. Once the mixture has cooled down completely, add this to the mashed potatoes, and mix everything in.
7. Take a little mixture in your hands, form small balls and put them in a plate. Do this for the whole mixture, and set aside.
8. In a separate bowl, take chickpea flour. Add the salt and water and form a mixture. The mixture should not be too thin or thick. It should be a flowing consistency. Set aside.
9. Heat oil in a pan.
10. Dip one ball into the chickpea flour mixture. Make sure that the mixture coats the potato ball completely. Carefully drop it in the pan with hot oil, and fry the Vada.
11. Do the same for the other vadas.
12. Remove them on to a kitchen towel to get rid off the excess oil.
13. Cut the pav into two, put green chutney on one side, and tamarind chutney on the other. Sprinkle the gunpowder. Place the vada in between.
14. Serve hot.

Instructions (Step-by-Step)

This is a list of ingredients.

In a bowl, mash the potatoes.

In a pan, add oil, curry leaves, cumin seeds and rye seeds. Sauté till the seeds begin to pop.
Then add the ginger, red chili powder, salt, cumin powder and coriander powder. Sauté for another minute.

Next, add the onions and sauté till they turn brown.

Then, add the chopped coriander and lemon juice, mix it in and take it off the heat. Make sure the mixture cools down completely.

Once the mixture has cooled down completely, add this to the mashed potatoes.

Mix everything in.

Take a little mixture in your hands, form small balls and put them in a plate.

In a separate bowl, take chickpea flour.

Add the salt.

Add water and form a mixture. The mixture should not be too thin or thick. It should be a flowing consistency.

Dip one ball into the mixture.

Make sure that the mixture coats the potato ball completely.

Carefully drop it in the pan with hot oil and fry the vadas.

Do the same for the other vadas.

Remove them on to a kitchen towel to get rid off the excess oil.

Cut the pav into two, put green chutney on one side, and tamarind chutney on the other. Sprinkle with gunpowder.

Place the vada in between. Serve hot.