Vada pav

Method

1. 1 Boil the potatoes for 20 minutes, then mash them.
2. 2 Sauté mustard seeds with curry leaves and asparagus powder, add crushed garlic, ginger, and chili peppers, stir for 1 minute, then add turmeric powder.
3. 3 Mix the minced garlic with mashed potatoes, salt, and coriander, then roll into small balls.
4. 4 Mix the besan chickpea flour with water and a pinch of salt to form a paste, then dip the potato balls into it to coat evenly.
5. 5 Deep fry for 4 minutes until the crust is golden and crispy, then remove and drain.
6. 6 Place a vada ball between slices of bread spread with garlic chili chutney and eat while hot.

With an appliance

• Air fryer 49 min

  Replace step 5: evenly spray oil on the flour-coated potato balls, fry at 190 degrees for 12 minutes, flip at the 6th minute; sandwich in bread immediately after frying as in step 6.