2) Vadapav:
Vada stuffing: 3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes) 1/2 tea spn cumin seeds 1/2 tea spn mustard seeds 4-5 curry leaves 1/2 tea spn ginger garlic paste 2 green chilies 3-4 strands coriander leaves 1/2 cup chopped onion A pinch turmeric Oil Salt Method: Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well. Add chopped coriander leaves and mix. Let it cool a bit. Vada coating: 1/2 cup gram flour (besan) 1 tbl spn rice flour (added for crispiness) 1/2 tea spn chili powder Salt Method: Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin. Making vadas: Heat oil for deep frying. Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel. Green chutney: 9-10 strands coriander leaves Few mint leaves (optional, I didn’t use it) 3 green chilies 1? piece ginger (optional) Salt