Ingredients

Vada/ Potato Filling:

1 cup mashed potato

¼ cup finely chopped onion

1 green chili, finely chopped

1 tsp ginger paste

1 tsp garlic paste

¼ tsp turmeric powder 

¼ tsp red chili powder

½ tsp salt

1 tbsp lemon juice

½ tsp sugar

½ tsp goda masala OR garam masala + toasted coconut pdr

1-2 tbsp chopped fresh coriander

For batter

½ cup besan 

1 tbsp rice flour

¼ – ⅓ cup water

a generous pinch of salt

a generous pinch of turmeric powder 

Pav or Bread Layer:

22-24 bread slices (white or brown) cut into about 2 inch diameter circle

Some butter or ghee

Peanut Garlic Chutney:

½ cup peanuts, roasted

3-4 dry red chilies, lightly roasted

4-6 cloves of garlic

½ tsp tamarind paste

1 tsp jaggery powder

½ tsp salt

1-2 tsp red chili powder

Green chutney with coriander & mint leaves, green chilies, salt, lime juice, some add raw mango few pieces, some add 2 tbsp of chopped onion, jeera (opt) n salt.

Oil for deep frying

Preparation of Vada/Potato Filling:

1. Mix all the ingredients for the vada together.
2. Take about a teaspoon of the filling and roll it into a small ball. If it sticks to your hand, rub your hands with little oil.
3. Keep the balls on the side till required.

Preparation of the Coating Batter:

1. Mix all the ingredients together to form a batter that is not too thick or too thin.
2. Keep it aside till required.

Preparation of the Peanut Chutney:

1. Put the ingredients for the peanut chutney into a mixer jar.
2. Process to a coarse powder.
3. Transfer the chutney to a small serving bowl.

Preparation of the Pav or Bread:

Cut bread into 2 " round slices, toast them on both sides, apply butter on one side and keep aside

Preparation of the Vada:

1. Heat oil for deep frying in a deep pan, wok or kadhai.
2. Drop a little batter in the oil. If it sizzles and comes up immediately then the oil is ready.
3. Drop a few potato balls in the batter, gently roll them in the batter using your fingers or a teaspoon.
4. Pick up each coated ball and drop into the hot oil carefully.
5. Fry, turning them over frequently till they are golden brown.
6. Drain with a slotted spoon and keep the vada on paper towel to drain excess oil. Repeat with the rest of the vadas.

To serve

Spread green chutney on all the toasted buttered slices. 

place one vada on each, sprinkle with peanut chutney 

Tips:

Can keep the toasted bread slices and Fried Vadas under the warm mode in the oven.

Chutneys can be prepared a day or two ahead and store it in the fridge. 

 https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs