How to make it
6 steps. Take it one step at a time.
In a mortar and pestle, grind the garlic and green chilies
In a mortar and pestle, grind the garlic and green chilies into a coarse paste.
Heat a tablespoon of oil
Heat a tablespoon of oil in a pan. Add mustard seeds. When they crackle, add curry leaves and the garlic-chili paste. Sauté for 30 seconds.
Add turmeric powder and the mashed potatoes
Add turmeric powder and the mashed potatoes. Mix well and cook for 2 minutes. Add salt to taste and remove from heat. Once cooled, divide the mixture into 8 equal-sized balls.
2 minMix chickpea flour, a pinch of turmeric, salt, and enough water
In a bowl, mix chickpea flour, a pinch of turmeric, salt, and enough water to make a thick but flowy batter (it should coat the back of a spoon).
Heat oil for deep frying
Heat oil for deep frying in a kadai or deep pan to 180°C (356°F). Dip each potato ball into the batter to coat it evenly and carefully drop it into the hot oil. Fry until golden brown and crisp.
5 minSlit the pav buns
Slit the pav buns in the middle. Spread dry garlic chutney on the bottom half. Place one fried vada inside, press gently, and serve immediately.
A little kitchen wisdom
Always serve with fried green chilies for an authentic experience. You can toast the pav in butter for extra flavor.
