Red Garlic Chutney - Heat 2 tsp of Oil in a skillet and roast 1/4 cup of Garlic Cloves until brown. Drain and remove the Garlic and set aside. Add a cup of Shredded Coconut to the same skillet and roast until golden brown. Now, pulse the Garlic, Coconut, Salt to taste and 2 tsp of Red Chili Powder with very little Water to a coarse chutney ans keep aside.
Green Chutney - To a blender, add a bunch of Cilantro, 2 Green Chili, 2 Garlic Cloves, 1/4 tsp of Cumin Powder, Salt to taste, Juice of 1 Lime and a tbsp of Water, or as needed and blend to a smooth chutney.
Tamarind Chutney - Heat a skillet and add a cup of Water, 1/4 cup of Tamarind paste, 3 tbsp of Sugar, 1/2 tsp of Salt, 1/2 tsp of Red Chili Powder, 1/2 tsp of Cumin powder & a small piece of Ginger and bring to boil. Boil on low heat until it coats the back of the spoon.
Potato Mixture - Wash, boil, peel and mash 4 Potatoes and keep aside. Heat a tsp of Oil in a pan and splutter 1/2 tsp of Mustard Seeds and then add a tsp of Ginger Garlic Paste and 4 finely chopped Green Chillies. Add a pinch of Hing and saute for 2 minutes. Add the mashed Potato along with Salt to taste, 2 tsp of Chopped Cilantro and a pinch of Turmeric. Mix well for 2 minutes and remove from heat. Once cool, make lime sized balls and keep aside.
Chickpea Batter - Take a cup of Chickpea Flour, Salt to taste, 1/2 tsp of Red Chili Powder and a pinch of Baking Soda. Mix well and add 1/2 cup of Water to make a smooth batter.
Deep Fry / Air Fry - You can either deep fry the potato balls dipped in chickpea flour until golden brown or Air Fry for 14 minutes at 380F.
Pav - Toast 10 Pavs with butter and keep aside.
Assembly - Spread the Red Garlic Chutney on one half of the Pav, then spread the green chutney on top of it. Place the Vada / fried Potato vada on top of it and sprinkle a tsp of Tamarind Chutney on top of it. Place another half of the pav over it. Serve hot with fried Green Chillies and chopped Onion.
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