Vada Pav

Ingredients:

• 3 potatoes, boiled
• Pav (buns)
• 5-6 green chillies
  
• 1" ginger
  
• 1 tsp turmeric powder
• 1 tsp mustard seeds
  
• a pinch of asafoetida
• 1 tsp lemon juice
• a small bunch of coriander leaves, finely chopped
  
• 2 cups chickpea/gram flour (besan)
  
• 1 tsp cumin seeds
• ½ tsp baking soda
• 2 tsp red chilly powder
• water
• oil for frying
• salt to taste

Preparation:

1. Mash the boiled potatoes and keep aside.
2. Grind ginger and green chillies to form a paste.
3. Heat 2 tbsp of oil in a pan.
   
4. Add mustard seeds. When they splutter, add asafoetida, 1/2 tsp cumin seeds, 1 tsp red chilly powder, turmeric powder, green chilly-ginger paste & mix well.
5. Add salt according to taste.
6. Add mashed potatoes and toss well.
   
7. Cook covered for 2-3 minutes and leave aside to cool.
8. Add coriander leaves and lemon juice, and mix well.
   
9. Make small balls out of the mixture once it cools down.
10. Combine the flour, 1 tsp red chilly powder, turmeric powder, 1/2 tsp cumin seeds, baking soda, rice flour & salt in a bowl and mix together well. Add cold water slowly, beating it until the mixture is smooth & free of lumps. Check the consistency - it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water till it does.
11. Heat oil over medium-high heat. The best temperature is 350°F.
12. Dip the balls in batter to coat. Drop in batches into hot oil.
13. Deep fry on both sides.
14. Serve hot with pav and green chutney (paste of green chillies and coriander leaves).