Ingredients
4 Boiled Potatoes
1 tbsp. Oil for tempering
1/2 spn. Mustard seeds
4 Green chilies chopped ( +/ - according to individual taste)
A few curry leaves, torn to pieces
1/2 spn. Turmeric
3-4 cloves of garlic finely chopped
1 inch piece Ginger grated
Salt to taste
1-2 spns. finely chopped Cilantro
For Covering : (No measures here, I use approximates)
Besan / Chickpea flour- 1 cup almost
Red chilly powder- 1/4 tsp
Salt (only so much that the covering does not taste bland)
Pinch baking soda (optional)- 1 tsp
Saunf- 1 tsp
Water to make a batter
Oil for deep frying
Procedure:-
1. Mash the boiled potatoes.In a kadhai, heat 1 tbsp. oil, add mustard seeds,after they sputter, add green chilies and curry leaves, ginger-garlic, turmeric. Saute a while. Add mashed potatoes, salt. Add chopped cilantro.
2 To make the batter for covering, mix all ingredients listed above. Mix well to ensure that there are no lumps. Careful with the water, the batter mustn't be too runny nor too thick.
3.Heat oil in a kadhai. Make balls of the potato vege. Make like tikki / kebab by beating so they dont open up. Dip the ball in the batter and deep fry in oil till it turns a nice golden brown. Drain on a tissue.
Serve hot with garlic chutney, fries green chilly and Pav.
I served these with green chutney -Grind together 1 bunch Cilantro, 5 Green chilies, 1/2 inch Ginger, 1 small clove Garlic, Salt to taste , juice of 1/2 lime
And Sweet n Sour Tamarind Chutney : (I used approximately) Lime sized ball of Tamarind soaked in hot water for about 15-20 mins., Jaggery twice the amount of Tamarind , 1/4 tsp. red chilli powder, Salt to taste, 1/4 tsp. cumin powder
Squeeze out the tamarind pulp, discard solids. Heat a saucepan, add all the ingredients and bring to a boil. Boil the mixture for about 10 mins. till it thickens to the desired consistency. Cool and serve with wada-pav.
Typically Wada Pav is served with dry Garlic / Lasun Chutney. put chutney on either side of pav and then but vada in it and eat.
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