Vada Pav (Marathi: वड़ा पाव), sometimes spelled wada pav or vada paav is very famous in India especially in Maharashtra. Vada Pav used to be a poor man’s food, but these days everyone spotted eating it at Mumbai numerous roadside food stalls! Sometimes its also known as “Indian Burger“. Ingredients Vada filling 1 1/2 cups boiled and mashed potatoes 2 green chillies, chopped 1 1/2 tbsp grated garlic 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 6 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tbsp oil Its outer covering 3/4 cup besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp oil salt to taste oil for deep-frying Pavs (small squares of white bread) Method of Preparation: vada fillling Pound the green chillies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds. Method of Preparation: outer covering Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Dip each round of the vada filling into the batter and allow it to coat the mixture well. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside. Ingredients of Dry Garlic Chutney Oil – 1 teaspoon Garlic cloves – ⅓ cup Desiccated coconut – ¼ cup Red chili powder – 2 tablespoons Salt – to taste Method of Preparation: Dry Garlic Chutney Heat the oil in pan on medium heat. Once hot add garlic cloves and sauté them till lightly brown. Then add desiccated coconut and sauté them till coconut become lightly golden. Let it cool little bit. Add garlic and coconut mixture in food processor. Add red chili powder and salt. Pulse it till mixture is grinded and become crumbly. (if you are using mixer then do not use any water.) Process to serve Slice each pav into half and spread some dry garlic chutney inside. Place one vada in each pav and serve immediately.