Classic Mumbai-Style Vada Pav

Boil the potatoes until fork-tender. Peel and mash until smooth; set aside.

Heat a small splash of oil in a pan over medium heat. Add mustard seeds and allow them to crackle.

Add the chopped green chilies, ginger paste, and garlic paste. Sauté briefly until fragrant.

Stir in the turmeric, then add the mashed potatoes. Season with salt and mix thoroughly. Cook for 1–2 minutes to meld the flavors, then remove from heat.

Allow the mixture to cool slightly. Divide and shape into compact, round patties (vadas).

In a bowl, whisk the chickpea flour with enough water to form a smooth, medium-thick batter suitable for coating.

Heat oil in a deep pan over medium heat until hot but not smoking.

Dip each potato patty into the batter to coat evenly, then carefully lower it into the hot oil.

Fry until crisp and evenly golden on all sides. Remove and drain on paper towels.

Slice each pav horizontally, keeping one side attached. Spread green or tamarind chutney inside.

Place a hot vada into each pav. Garnish with chopped coriander and add a fried green chili if desired.

Serve immediately while hot for the best texture and flavor.