vada pav

INGREDIENTS:

• 8-10 potatoes boiled, peeled and mashed
• 2 tsps garlic paste
• 1 tsp ginger paste
• 3 green chillies
• 1/2 tsp tumeric powder
• 1/2 tsp black mustard seeds
• 6-7 curry leaves
• Salt to taste
• 2 cups besan
• Vegetable cooking oil for deep frying
• 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
• 1 cup Tamarind Chutney
  

PREPARATION:

• Mix the besan with enough water and salt to taste, to make a thick, smooth paste. Keep aside.
• Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor.
• Mix this paste with the mashed potatoes.
  
  
  Season with salt.
• Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.
• Add this to the potato and mix well.
• Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.
• Heat the oil for deep frying on a medium flame.
• When the oil is hot, dip one potato ball at a time into the besan batter to coat well and then deep fry till golden. Drain on paper towels.
• Take one Pav bun, slit in half (not completely - leave one edge joined) and put a
  

spoonful each of tamarind chutney, each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.