Ingredients
- 4 pav buns
- 3 potatoes — boiled & mashed
- 1 tbsp oil
- 1 tsp mustard seeds
- 8–10 curry leaves
- 2 green chillies
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- Salt to taste
- Besan batter (besan + rice flour + spices + water)
- Oil for frying
Step-by-step
Step 1 — Prepare potato filling
Make a tempering with mustard seeds, curry leaves, chillies, ginger-garlic and turmeric. Add mashed potatoes.
Step 2 — Shape the vadas
Cool and shape into lemon-sized balls.
Step 3 — Prepare batter
Make thick besan batter using water, besan, rice flour, chilli powder and salt.
Step 4 — Fry
Dip vadas in batter and deep fry until golden and crisp.
Step 5 — Toast pav
Toast pav lightly with butter on a tawa.
Step 6 — Assemble
Place vada inside pav, add green & garlic chutney. Serve hot.
Tips & Variations
- Add red garlic chutney for authentic Mumbai flavor.
- Use rice flour in batter for extra crispiness.
- Serve with fried green chillies for the real street taste.
- Use fresh pav for softest texture.