I'd be happy to help you with the Vada Pav recipe from India. Here are two variations for you:


Classical Vada Pav



Ingredients:

- 4 large potatoes, boiled, peeled, and mashed

- 1 tablespoon oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 8-10 curry leaves

- 2-3 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 tablespoon lemon juice

- Salt to taste

- 1/4 cup chopped fresh coriander leaves

- 4-6 pav (burger buns)

- Green chutney

- Tamarind chutney

- Garlic chutney

- Butter for toasting the pav


For the batter:

- 1 cup gram flour (besan)

- A pinch of turmeric powder

- A pinch of baking soda

- Salt to taste

- Water as needed


Instructions:

1. Heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds, asafoetida, and curry leaves.

2. Add green chilies and ginger-garlic paste. Sauté for a minute.

3. Add turmeric powder, red chili powder, and mashed potatoes. Mix well.

4. Add lemon juice, salt, and fresh coriander leaves. Mix thoroughly and let the mixture cool.

5. Meanwhile, prepare the batter by mixing gram flour, turmeric powder, baking soda, salt, and water to make a smooth, thick batter.

6. Divide the potato mixture into equal-sized balls and flatten them slightly to form patties.

7. Heat oil in a deep pan for frying. Dip each potato patty in the batter and deep fry until golden brown and crisp.

8. Slice the pav horizontally without cutting through completely. Spread some green chutney, tamarind chutney, and garlic chutney on the inner sides of the pav.

9. Place a vada (potato patty) between the pav and press gently.

10. Heat a little butter on a griddle and toast the assembled vada pav until it's golden and crisp on both sides.

11. Serve hot with more chutneys on the side.


Spicy 🥵 Vada Pav

Ingredients:

- 4 large potatoes, boiled, peeled, and mashed

- 1 tablespoon oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 8-10 curry leaves

- 2-3 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon pav bhaji masala

- 1 tablespoon lemon juice

- Salt to taste

- 1/4 cup chopped fresh coriander leaves

- 4-6 pav (burger buns)

- Green chutney

- Tamarind chutney

- Garlic chutney

- Butter for toasting the pav


For the batter:

- 1 cup gram flour (besan)

- A pinch of turmeric powder

- A pinch of baking soda

- Salt to taste

- Water as needed


Instructions:

1. Heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds, asafoetida, and curry leaves.

2. Add green chilies and ginger-garlic paste. Sauté for a minute.

3. Add turmeric powder, red chili powder, pav bhaji masala, and mashed potatoes. Mix well.

4. Add lemon juice, salt, and fresh coriander leaves. Mix thoroughly and let the mixture cool.

5. Meanwhile, prepare the batter by mixing gram flour, turmeric powder, baking soda, salt, and water to make a smooth, thick batter.

6. Divide the potato mixture into equal-sized balls and flatten them slightly to form patties.

7. Heat oil in a deep pan for frying. Dip each potato patty in the batter and deep fry until golden brown and crisp.

8. Slice the pav horizontally without cutting through completely. Spread some green chutney, tamarind chutney, and garlic chutney on the inner sides of the pav.

9. Place a vada (potato patty) between the pav and press gently.

10. Heat a little butter on a griddle and toast the assembled vada pav until it's golden and crisp on both sides.

11. Serve hot with more chutneys on the side.


Enjoy your delicious Vada Pav!