Classic Mumbai street food with flavorful sauces to bring the flavors out. the perfect vegetarian slider.

Ingredients:

Vada

4 medium potatoes, peeled, boiled, and mashed

2 green chilies, finely diced- personal preference

5 cloves garlic, minced

10 curry leaves, finely sliced

1/4 bunch coriander leaves, finely sliced

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp turmeric powder

Pinch of Heeng

200g besan (chickpea) flour

Vegetable Oil for frying

Soft white rolls (pav)

Coriander chutney

1 green chili

1 bunch coriander leaves

1/4 bunch mint

2 cloves garlic

Juice of 1 lemon

1 tsp cumin seeds, toasted

1 tsp sugar

Spicy Dry Garlic Chutney

1 cup fried batter bits (from the besan batter)

1 tsp chili powder

3 cloves garlic

Salt to taste

Tamarind Chutney

2 tbsp Tamarind paste

2 cloves garlic, grated

1 piece fresh ginger, grated

1 tsp sugar

Directions:

Start with making chutneys

Use a blender to purée coriander chutney ingredients with a little water until smooth.

For spicy dry garlic chutney, heat oil to 350F, fry 1 cup besan batter bits until golden, drain, then blend with 1 tsp chili powder, 3 garlic cloves, and salt to a coarse texture.

For tamarind chutney mix ingredients and warm either in microwave or stovetop.

Prepare Potato Filling

Heat 2 tbsp vegetable oil in a pot, toast 1 tsp mustard seeds for 2 minutes. Add heeng, green chilies and minced garlic cloves, then stir in sliced curry leaves, bunch coriander, turmeric, pinch of salt, and mashed boiled potatoes, mix well and cool slightly.

Batter and Fry

Mix 200g besan flour with salt and water to a cream consistency. Make potato mixture into balls, dip in batter, and deep-fry in hot oil until golden.

Assemble

Slice soft white rolls, spread liquid then dry chutneys inside, and insert the hot fried vada with some cilantro.