Chura Vada Pav

Ingredients

• 1½ cups boiled and mashed potatoes
• 4 pavs 
• 2 teaspoons oil + for deep frying
• 1 teaspoon mustard seeds
• 5-6 curry leaves, chopped
• 1¼ teaspoons turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves + to serve
• 1 tablespoon green chutney + for drizzling
• 1 cup gram flour (besan)
• A pinch of baking soda
• Date and tamarind chutney as required
• Dry lasoon chutney as required
• 4 tablespoons chopped onion

Method

1. Heat 2 teaspoons oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and transfer the mixture into the potatoes.
2. Add 1 teaspoon turmeric powder, salt, chopped coriander, green chutney and mix well. Take a portion of the mixture and shape it into a ball. Set aside.
3. Take gram flour in a large bowl, add baking soda, salt, remaining turmeric powder and sufficient water. Whisk to form a semi-thick batter of coating consistency.
4. Heat sufficient oil in a kadai, dip each potato ball into the prepared batter and coat well and gently drop into the hot oil. Deep fry till ¾ done and drain on an absorbent paper.
5. For making chura, drizzle the batter into the hot oil and deep fry for a few seconds. Add the ¾ done vadas and deep fry till the churas and vadas are golden brown and crisp. Drain on an absorbent paper.
6. Slit 2 pavs in half without cutting through. Apply tamarind chutney and drizzle green chutney.
7. Add dry lasoon chutney and place 1 vada between each pav. Sprinkle dry lasoon chutney, chopped onions, and prepared churas. 
8. Drizzle date and tamarind chutney and green chutney. Sprinkle dry lasoon chutney and chopped coriander. Serve hot.