Classic recipe to making the ultimate Mumbai vada pav

For the vada

1. Boil the potatoes, peel them and set them aside. Using a mortar and pestle, crush the ginger, garlic and green chilli. Set aside.
2. Heat 1 tbsp oil in a pan, add the mustard seeds and let it splutter, then add curry leaves and asafoetida (hing).
3. Add the crushed garlic, ginger, green chilli. Cook for 2 to 5 minutes.
4. Now, add the boiled potato and remove the pan from heat. Add turmeric and salt, and mash the potatoes. Add chopped coriander.
5. Now make lemon sized balls. Set aside.

For the batter

1. Take chickpea flour (besan) in a large bowl, add turmeric and salt.
2. Start adding water little by little to get a smooth consistency.
3. Make sure the batter should neither be too thick or thin.

Frying the vada

1. Heat the oil on a medium flame. Dip each potato round in the batter, coat it from all sides. Then drop it carefully in the hot oil.
2. Fry the vada in hot oil until it turns golden brown.
3. Drain out any excess oil by placing it on a paper towel.

Assembling the vada pav

1. To assemble the vada pav, toast the pav with some butter on the pan. Then slice the pav in the middle. It should be still attached at one end.
2. Apply green chutney on one side and tamarind chutney on one side. Red coconut dry chutney on the top slice.
3. Place the fried vada in the center. Serve the vada pav immediately, with more chutney on the side.

To make the green chutney, add coriander, green chillies, garlic, ginger, cumin seeds, salt, sugar and lemon juice to a blender. Add water to get a thick consistency. Blend it well to get a thick paste and set it aside.

To make tamarind chutney add water, tamarind paste, jaggery, salt, sugar, red chilli powder, cumin powder and ginger powder to a pan. Bring the mixture to a boil. Reduce the heat to a medium and let it boil for 5 minutes until the chutney turns thick and coats the back of a spoon. Set it aside to cool.