Nishtha Jaisingh
Mash boiled potatoes, mix with spices (mustard seeds, turmeric, green chilies, and coriander), and form into small balls.
Mix chickpea flour (besan) with water, salt, and a pinch of turmeric to create a thick batter.
Dip potato balls in the batter and deep-fry until golden brown and crispy.
Slice pav (bread rolls) in half and toast them with butter on a hot pan until golden.
Place a vada between the pav, and add chutneys (green chutney, tamarind chutney) and fried green chilies.
Enjoy your Mumbai-style Vada Pav with extra chutney and potato chips for a delightful snack!