Vada Pav

Pressure cook the potatoes for 3 whistles. Once cooled, peel and mash the potatoes. Set aside.

In a tadka pan, heat some oil. Add a tempering of mustard seeds, cumin, hing, and curry leaves.

Add green chillies and ginger garlic paste, then add chopped onion and saute for a few minutes.

Take off the heat and add salt, turmeric, and chopped coriander. Mix this into the mashed potatoes.

Form the potato mixture into patties and freeze for half an hour.

In a bowl, combine chickpea flour, a little rice flour, salt, ajwain, and turmeric. Add water and mix into a medium batter that is not too thick and not too thin.

In a small kadhai, heat neutral oil for deep frying.

Take the potato patties out of the freezer. One by one, coat each patty in the batter and deep fry until golden and crisp.

Serve immediately with fresh pav, garlic chutney, and fried green chillies.