Preparation

• Assemble all ingredients together to avoid last minute rush.
• Boil potatoes in a Pressure Cooker and roughly mash them.
• Peel all garlic cloves and wash nicely coriander bunch.

Cooking

For Dry Garlic Chutney

• Heat oil in a Pan over medium flame. Then, add garlic cloves and fry for 1-2 minutes until garlic turns golden brown. Transfer to the separate Bowl or kitchen towel.
• To the same Pan, add freshly grated coconut and saute for 2 minutes or until has become light golden brown.
• Transfer coconut to a Blender and also add toasted garlic, salt and red chili powder and grind to a coarse chutney.
• Dry Garlic Chutney is ready to use. Transfer it to an Airtight Container before storing.

For Green Chutney

• Add coriander in the Blender. Discard the hard stems from the bottom.
• Now, add green chilies, salt, garlic, cumin powder and lemon juice.
• Add water as required. Blend to a fine chutney and store in an Airtight Container.
• Green Chutney is ready to use.

For Tamarind Chutney

• Add water, tamarind paste, sugar, salt, jaggery, red chili powder, ginger powder and cumin powder in a Saucepan. Bring the mixture to a boil and reduce the heat to low setting.
• Let it simmer for 2-3 minutes or until the chutney turns thick and coats the back of a spoon. Do not overdo the boiling as chutney will thicken more as it cools down.
• Tamarind Chutney is ready to use. Store in an Airtight Container.

For Vada

• Using a Mortar-Pestle, crush garlic, ginger and green chili.
• Then, heat 1 tbsp oil in Pan over medium heat. Once the oil is hot enough, add the mustard seeds and let them sizzle. And, add the curry leaves, asafoetida and mix well.
• Now, drop the crushed ginger-garlic-green chili paste. Saute for a minute until the raw aroma of ginger and garlic goes away.
• Then, add the mashed potatoes, turmeric powder, salt and mix well. Mash everything together using a Potato Mesher. Remove from the heat. Sprinkle chopped coriander leaves and mix well.
• Now, pinch lemon sized balls from the potato mixture and make crack free round balls. Set them aside.

For Vada Batter and Frying

• To make the batter, add gram flour in a large Mixing Bowl. Add turmeric powder, salt and baking soda into it. Add water, little by little to the Bowl. Do not add too much water at once. The batter should neither be too thin nor be too thick. It should be medium consistency. Whisk to form a smooth batter.
• Now, heat oil in a Kadai or Frying Pan over medium-high heat. When the oil is hot enough, dip each potato ball into the gram flour batter, coat well from all sides. Drop one by one of each coated ball carefully into the hot oil.
• Fry the vadas in hot oil until golden brown in color. Transfer them to the kitchen towel, so that it absorbs excess oil.

Assemble the Vada Pav

• For assembling the Vada Pav, take a Pan and toast all buns with little butter. Then, slice each pav from middle but not till the end. It should be attached at one end.
• Now, apply green chutney on one side and tamarind chutney on the other side of the pav. Then, apply garlic chutney on top of these chutneys. Place the fried vada in the center.
• Your Mumbai Style Vada Pav is ready to serve!