Chef Varun Inamdar
May 10, 2018
For Potato Filling –
Boil 4 – 5 large potatoes with salt, until they are completely cooked.
Peel and then mash them with a fork in a bowl Heat oil in a pan, add mustard seeds and crackle them.
Add asafoetida, curry leaves, chili, ginger garlic paste, and turmeric.
Stir and saute it well and garnish with coriander leaves Pour this tempering into the mashed potatoes and mix it well.
In another bowl, make a smooth batter from besan, salt, and water In a kadhai, heat oil for deep frying
Dip the slightly flattened potato balls in the batter and coat it evenly with the batter Deep fry these batata vadas till golden
Evenly Place the hot batata vada in the pav
Serve it with green chutney, garlic chutney, and chilies