Sangam Vada

Ingredients

• 3 medium potatoes, boiled, peeled and mashed
• 4 pavs
• 3 green chillies, stemmed and broken
• 8 garlic cloves
• ½ inch ginger, roughly chopped
• 2 tbsps oil + to deep fry
• 8 curry leaves, shredded
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsps chopped fresh coriander leaves + to sprinkle
• 1¼ cups gram flour
• ¼ cup rice flour
• 1 tsp red chilli powder
• ¼ tsp baking soda
• Date and tamarind chutney to drizzle
• Green chutney to drizzle
• Chopped onions to sprinkle
• Nylon sev to sprinkle

Method

1. Transfer green chillies, garlic cloves and ginger in a mixer jar and grind coarsely without adding any water.
2. Heat oil in a non-stick pan. Add curry leaves and sauté for a few seconds. 
3. Add the prepared paste and sauté for 2 minutes on medium heat. 
4. Add ½ tsp turmeric powder, salt and mix well. Cook for 30 seconds.
5. Add the boiled potatoes and mix well. Sprinkle 2 tbsps water and cook for 2-3 minutes or till the mixture is heated thoroughly.
6. Add coriander leaves and mix well. Transfer in a bowl and set aside to cool down.
7. For the batter, take gram flour in a bowl. Add rice flour, red chilli powder, remaining turmeric powder, salt, baking soda and mix well.
8. Add 1¼ cups water and mix well to form a smooth batter.
9. Slit the pavs without cutting through. Apply a generous portion of the potato mixture on lower half and close it. 
10. Heat sufficient oil in a kadai. Dip the pav pieces in the gram flour batter and slide into the hot oil. Deep fry till golden brown and crisp. Drain on absorbent paper.
11. Cut the fried pav sandwich into 4 pieces and transfer on a serving plate.
12. Drizzle date and tamarind chutney and green chutney on top.
13. Sprinkle chopped onion, sev and coriander leaves. Serve immediately.