Glorious Vada Pav: The Spicy Bombay Medallion at Home

Cook the potatoes in boiling water or pressure cooker until soft. Peel and roughly mash them, setting aside for later use.

For the filling (vada): Heat the oil in a skillet. Add the mustard seeds; when they pop, add the curry leaves, ginger, garlic, and green pepper. Sauté for one minute.

Add the turmeric and asafoetida. Mix well. Add the mashed potatoes, fresh cilantro, and salt. Cook for 2-3 minutes, stirring until everything is well combined. Retire do fogo e deixe esfriar um pouco.

With oiled hands, shape the potato mixture into small balls or flat discs (approximately 5-6 cm in diameter).

Para a massa: In a bowl, combine the chickpea flour, rice flour, turmeric, chili powder, baking soda, and salt. Add water gradually, mixing to obtain a smooth and thick batter, without lumps, with pancake consistency.

Heat plenty of oil in a deep pan for deep frying. The professional technique is to ensure the oil is at the right temperature (170-180°C) for even and crispy frying.

Dip each potato ball into the chickpea batter, covering it completely. Fry the vadas in hot oil until golden and crispy on all sides. Remove and drain on paper towels.

To assemble: Cut the pav buns in half, but not completely. Spread a generous layer of green chutney on one side and tamarind chutney on the other. Add a pinch of the dry garlic chutney.

Place a fried vada inside each bun. Serve immediately, accompanied by fried green peppers, if desired. The most important tip is fresh assembly for better flavor and texture.