Ingredients

For making Aloo Vada you will need:
• 4 medium potatoes (boiled, peeled and mashed)
• 1-1/2 cups besan (bengal gram flour)
• 4 green chilies, finely chopped
• 8 cloves of garlic, fine chopped
• 1 inch ginger, fine chopped
• 1 teaspoon mustard seeds
• Few curry leaves
• 1/2 teaspoon baking soda
• 1/2 teaspoon turmeric powder
• 2 tablespoon fresh coriander leaves, finely chopped
• Salt to taste
• Oil for frying
For Serving you will need:
• 8 bread slices
• Dry Garlic Chutney (Vada Pav Chuntey)
• 3 teaspoon tomato ketchup (optional)
• Few fried green chilies

Instructions

1. Mash the boiled potatoes in a big bowl.
2. Heat 1 tablespoon of oil in a saucepan and add mustard seeds and curry leaves. Allow the seeds to splutter and then mix in chopped ginger, garlic and green chilies. Saute continue on low flame and add about 1/2 teaspoon of turmeric.
3. Pour this prepared tempering over boiled potatoes. Now add salt to taste and finely chopped coriander leaves and mix very well with your hands. Make small 4-6 vadas from the mixture and keep aside.
4. Mix 1-1/2 cups of besan, 1/2 teaspoon baking soda, 1/2 teaspoon red chili powder and little bit of salt in a big bowl and make a batter of medium thick consistency. You can use chopper or hand blender for making a lump free batter.
5. Heat good amount of oil in a frying pan on medium high flame, take one aloo vada, dip in besan mixture, coat from all the sides and drop in hot oil. Cook the vada on medium flame for first 2 minutes and then simmer the gas. Let the vada cook on simmer for few minutes till turns little crispy and golden brown in color. Flip over and fry from both sides.
6. Drain on paper towels and make rest of vadas in same way.
7. Now take bread slices and trim the edges of it. Flatten the aloo vada in your palms and place on one bread slice, spread some tomato ketchup and then cover with another bread slice. Sprinkle or dust some Dry Garlic Chutney over it and serve immediately with fried green chilies.

Notes