Recipe details are AI-generated from the video and may contain errors — for reference only.
Pound 5-6 garlic cloves and 1 green chilli together using a mortar and pestle until coarsely crushed.
Watch out
Crush the garlic and chilli to a coarse texture rather than a smooth paste so they release their oils properly without losing bite.
Hot oil will splatter when mustard seeds and curry leaves are added; stand back slightly or use a splatter guard to prevent burns.
Heat oil in a pan, add 1 tsp mustard seeds and let them crackle, followed by 1/4 tsp asafoetida, 10-10 curry leaves, and the crushed garlic and green chilli. Stir until the garlic turns golden brown, then switch off the flame and mix in 1/2 tsp turmeric powder, chopped coriander leaves, salt, and 400 gms boiled potatoes until the potato mixture is done and ready.
local_fire_departmentMedium flame then switch offWatch out
Watch the garlic closely as it turns golden brown
leaving it a few seconds too long will burn it and ruin the flavor of the entire mixture
In a bowl, combine 1.5 cups gram flour, salt, and 1/2 cup water little at a time, mixing well to break lumps until a smooth, thin batter of coating consistency is formed.
Watch out
Add water gradually while whisking to prevent stubborn lumps from forming in the gram flour batter.
Take lemon-sized portions of the potato mixture and shape them into uniform round balls.
Watch out
Roll the potato balls firmly so they hold their shape and do not crack or break apart when dipped in batter.
Hot oil poses a severe burn risk; gently slide the battered vadas into the oil away from you to prevent hot oil splashes.
Heat oil in a pan until moderately hot. Dip each potato ball into the gram flour batter and fry on medium flame until nice, crisp, and golden brown in color. Transfer them to an absorbent tissue paper.
local_fire_departmentMedium flameWatch out
Do not overcrowd the pan when frying vadas
overcrowding drops the oil temperature and makes the batter greasy and soggy
Hot oil splashes are very common when drizzling liquid batter; keep your hand close to the pan surface and wear an apron.
Drizzle the remaining gram flour batter lightly using fingers into hot oil and fry until crisp and golden brown. Transfer the fried fritters to absorbent tissue paper and let them cool down to room temperature.
local_fire_departmentMedium flameWatch out
Drizzle the batter close to the oil surface to prevent hot oil from splashing and causing burns.
In a grinder, combine 10-12 garlic cloves, 3 tbsp red chilli powder, the cooled fried fritter bits, and salt. Grind into a coarse to medium dry chutney.
Watch out
Grind the chutney to a coarse texture rather than a fine powder so it maintains a pleasant crunch when stuffed inside the pav.
Sprinkle a generous portion of the dry garlic chutney inside a split pav bun, place a batata vada inside, and serve immediately.
Watch out
Add the garlic chutney just before serving so the pav bun does not become soggy from sitting with the dry spiced crumb.
