Ingredients: Potatoes 4 – 6 medium, pav bread 8, green chillies 4, garlic 6-8 cloves, fresh coriander leaves few, lemon 1, turmeric powder 1/4 tsp, salt to taste.
For batter: gram flour (besan) 1 cup, red chilli powder 1/2 tsp, turmeric powder 1/4 tsp, soda bicarb a pinch, and oil for deep frying.
Red chutney: Dry coconut grated 3 tbsps, red chilli powder 2 tsps, garlic 4 – 6 cloves,oil 1 tbsp, gram flour crumbs (besan boondi) 1/4 cup and salt to taste.
Method: Wash,boil, peel and mash potatoes. Grind garlic and green chillies to a paste. Chop coriander leaves. Squeeze lemon to extract the juice. Mix together potatoes, garlic green chilli paste, turmeric powder, lemon juice, chopped coriander leaves and salt. Divide into 8 equal portions and shape into balls. Keep aside. Place besan in a bowl. Add soda, turmeric powder, red chilli powder and salt. Heat one tbsp of oil and add it to the besan mixture. Mix well and make a coating consistency batter using water as required.
To make red chutney, grind together grated dry coconut, red chilli powder and garlic. Heat oil in a pan and add this mixture to it and saute for a minute. Add besan boondi and mix well. Remove from heat and add salt. Heat oil in a kadai. Dip potato balls in batter and deep fry till golden brown. Slit pav bread horizontally, not slicing them complelely. Spread a little of the red chutney on inner side of the pav and stuff it with hot vadas. Serve hot.