Dry grind all the ingredients under garlic chutney into coarse powder
Keeps aside
Prepare Coriander/Green Chutney
In a mixie, add 6-8 green chili, 2-3 cloves garlic, 1 inch ginger, 8 cashews, 1 cup coriander, 1 tsp chaat masala and salt to taste. Grind with about 3-4 tbsp. water
Prepare Batata Vada/ Aloo Vada
In a mixie, add 5-6 green chili, 3-4 cloves garlic, 1 inch ginger. Keep aside
Once the mustard seed splutters, add the ground ginger- garlic-chili, 5 curry leaves and 1/4 tsp asafetida. Sauté till raw smell disappears.
After 5 minutes, add juice of half lemon. Mix well. Turn off flame. Set aside and let the mixture cool completely.
Once cooled, roll the mixture to balls.
Batter for coating: In a mixing bowl, add 1/2 cup besan, 1/4 cup rice flour, 1/4 tsp turmeric, 1/2 tsp chili powder, 2 pinches asafetida, salt to taste and water. Whisk well to make a thick batter.
Heat oil in pan for frying.
Once the oil is hot, coat the balls in batter and drop in oil. Fry till golden brown.
Once golden, drain in paper towel. Repeat for remaining batches
Now let’s arrange the Vada Pav.
Apply coriander/green chutney on one side of pav. Top with some chopped onions and garlic chutney. On the other side, apply tamarind meeta chutney. Place a vada in between and close the bread. Note: I have used store bough Meeta chutney.
Place the Vada Pav over heated tawa and toast both sides. Vada Pav is Ready!