Vada pav is made from spicy potato filling deep fried in gram flour batter. Vada Pav is available on every Mumbai street corner.Recipe link : http://tarladalal.com/Vada-Pav-(-Mumbai-Roadside-Recipes)-32693rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Aptly called the poor man's burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.Vada Pav Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.Preparation Time: 35 minsCooking Time: 20 minsMakes 4 vada pavIngredientsFor The Vada1 tbsp oil1/2 tbsp finely chopped garlic1/2 tbsp finely chopped ginger1/2 tbsp finely chopped green chillies1/2 tsp mustard seeds ( rai / sarson)1/4 tsp asafoetida (hing)5 to 7 curry leaves (kadi patta)1 1/2 cups boiled , peeledand mashed potatoesa pinch of turmeric powder (haldi)salt to taste2 tbsp finely chopped coriander (dhania)oil for deep-fryingTo Be Mixed Together Into A Batter1/2 cup besan (bengal gram flour)a pinch of turmeric powder (haldi)salt to taste5 tbsp waterFor Serving4 laddi pavmeetha chutneyteekha chutneysukhi lehsun ki chutney8 to 10 fried green chilliesMethod For the vada1. Heat the oil in a small kadhai and add the mustard seeds.2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.3. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds.4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.5. Add the coriander and mix well.6. Remove from the flame and keep aside to cool.7. Divide into 4 equal portions and shape each portion into a round.8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.How to serve1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.3. Repeat with the remaining ingredients to make 3 more vada pavs.Serve immediately with fried green chillies.Handy tip:1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.RECIPE SOURCE : Mumbai's Roadside Snacks