Vada Paav

Ingredients for the potato mixture:

Potatoes – 6 (medium size – boiled and mashed)
* Potatoes should be roughly mashed.
Onions – 1 finely chopped
Curry leaves – few
Mustard seeds – ½ tsp
Green chillies – 2 or 3 finely chopped
Fresh Garlic – 2 cloves (crushed)
Fresh Coriander – a handful copped
Red chilli powder – 1 tsp
Garam Masala – ½ tsp
Turmeric powder – ½ tsp
Mango powder (Amchur) – 1 tsp
Oil – 2 tbsp
Salt to taste

Ingredients for making outer layer for Vadas:
Gram Flour – 4 tbsp
Salt to taste
Red chilli powder – ½ tsp
Turmeric Powder – ¼ tsp
Soda bi-carb – a pinch
Water
Oil for frying the Vadas

Method:
1. Use heavy bottomed kadai for preparing the potato mixture.
2. Put oil, heat it and add mustard seeds, crushed garlic, curry leaves, onions. Fry these ingredients for 2 to 3 minutes on low to medium flame.
3. Now add all the masala’s – red chilli powder, garam masala, turmeric powder, mango powder, salt (Fry for 2 minutes)
4. Now add mashed potatoes, coriander leaves, and green chillies. Mix all the ingredients well.
5. Now cover the kadai and let the mixture cook for 5 to 6 minutes. Switch off the stove and let the mixture cool.
6. In the meantime, prepare the paste of the outer layer of the Vada’s. Mix all the ingredients mentioned above except water. Make the paste just like for pakora’s (the consistency of this paste should be slightly ticker than that of pakora’s)
7. Once the mixture has cooled down. Make small balls from this mixture – lime size. Keep aside.
8. Heat the oil in a separate kadai – keep it ready for frying vada’s
9. Now dip these balls in the gram flour paste and deep fry them till cooked. Drain and keep them on kitchen towel/cloth

For the green chutney - grind all these into a smooth watery mixture
1 cup of coriander
Few mint leaves
1/4 onion
2-3 green chillies (adjust to your spice level)
2tbsp tamarind juice
Salt to taste