Make the vada

1. Grind garlic ginger, green chilli and a little coriander to form a coarse paste.
2. Heat oil in a small pan and add mustard seeds. When they start to crackle, add cumin (jeera) and fry for a few seconds. Add the turmeric, ground paste and curry leaves and fry for 20 seconds and switch off the flame.
3. To the mashed potatoes, add the tempered oil, more coriander, salt, gram flour and mix well. Taste and adjust for seasoning, if required.
4. To make the matter, mix gram flour (besan), red chili powder, salt, a pinch of baking soda or rice flour and mix well. Slowly start adding water and mix consistently to form a smooth batter. It should be like a thin cake batter – free from lumps.
5. Meanwhile, heat oil for deep frying. Before frying the Batata Vadas, fry some green chili and toast them in salt (optional) – you eat this chilli as a side to the Vada Pav
6. Divide the potato mixture into equal portions. Roll into a neat balls. Make sure that the vada is not too big or too small for the roll / pav you are using.
7. Coat each potato mixture in the batter and drop into the hot oil. Fry at medium heat on both sides for 4-5 minutes each or until the vada is golden brown. Remove on a tissue paper.

Assemble the Vada Pav

1. Slice the pav / bun in the center and apply the sweet and spicy chutneys.
2. Place the vada on the base, close the Pav and enjoy.
3. Serve immediately for the best taste. This can however be eaten at a later time too. Consume within 1-2 hours of assembling. Reheat before eating for better taste.

Note

1. You can make the filling ahead of time and store in the fridge upto 3 days.
2. Frying the Vadas is best right before consumption