Sangam Vada

Ingredients

• 3 medium potatoes, boiled, peeled and mashed
• 4 pavs
• 3 green chillies, broken
• 8 garlic cloves
• ½ inch ginger, roughly chopped
• 2 tablespoons oil + to deep fry
• 8 curry leaves, shredded
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves + to sprinkle
• 1¼ cups gram flour
• ¼ cup rice flour
• 1 teaspoon red chilli powder
• ¼ teaspoon baking soda
• Date and tamarind chutney to drizzle
• Green chutney to drizzle
• Chopped onions to sprinkle
• Nylon sev to sprinkle

Method

1. Put green chillies, garlic cloves and ginger in a mixer jar and grind coarsely without adding any water.
2. Heat oil in a non-stick pan, add curry leaves and sauté for a few seconds. 
3. Add the ground paste and sauté for 2 minutes on medium heat. 
4. Add ½ teaspoon turmeric powder and salt, mix well and saute for 30 seconds.
5. Add mashed potatoes and mix well. Sprinkle 2 tablespoons water and cook for 2-3 minutes or till the mixture is heated thoroughly.
6. Add coriander leaves and mix well. Transfer into a bowl and set aside to cool down to room temperature.
7. To make batter, take gram flour in a bowl. Add rice flour, red chilli powder, remaining turmeric powder, salt, baking soda and mix well. Add 1¼ cups water and mix well to form a smooth batter.
8. Slit the pavs without cutting through. Apply a generous portion of the potato mixture on lower half of each pav and close it. 
9. Heat sufficient oil in a kadai. Dip each stuffed pav in the gram flour batter and slide into the hot oil. Deep fry till golden brown and crisp. Drain on absorbent paper.
10. Cut each fried pav sandwich into 4 pieces and transfer on individual serving plate.
11. Drizzle date and tamarind chutney and green chutney on top. Sprinkle chopped onion, sev and coriander leaves on top and serve immediately.