Mumbai-Style Vada Pav with Garlic Chutney and Fried Chili

In a pan, heat 1 teaspoon oil over medium heat. Add mustard seeds and let them splutter. Add chopped green chilies and grated ginger; sauté for 30 seconds. Add mashed potatoes, turmeric powder, and salt. Mix well and cook for 2 minutes. Remove from heat, stir in coriander leaves, and let cool.

In a bowl, combine chickpea flour, rice flour, red chili powder, and a pinch of baking soda. Gradually add water and whisk until smooth, with a consistency slightly thicker than pancake batter (about 3/4 cup water).

Divide the potato mixture into 4 equal portions and shape into flat patties. Heat oil for deep frying to 350°F (175°C). Dip each patty into the batter, coating evenly, and carefully slide into the hot oil.

Fry the vadas in batches until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels. Keep warm.

In a small blender, grind garlic cloves, dry red chilies, tamarind pulp, jaggery, and salt to a coarse paste. Add a little water if needed to achieve a spreadable consistency.

Slit the green chilies lengthwise, remove seeds if you prefer less heat. In a small pan, heat 1 teaspoon oil and fry the chilies until blistered and slightly charred. Set aside.

Slice the pav buns horizontally, keeping them attached at one side. Spread a generous amount of garlic chutney on the inside of each bun. Optionally, spread a little butter on the other side. Place a hot vada inside each bun, and press gently.

Serve each vada pav immediately with a side of fried green chili and extra garlic chutney.