Ingredients:

For the Potato Vada:

4 large potatoes, boiled, peeled, and mashed
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 cup finely chopped onions
2-3 green chilies, finely chopped (adjust to your spice preference)
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 tablespoon chopped cilantro (coriander leaves)
Salt to taste
Oil for deep frying
For the Pav (bread rolls):

8 soft bread rolls (pav) – You can use regular or gluten-free buns for a gluten-free option.
For Serving:

Green chutney or mint-coriander chutney
Tamarind chutney
Dry garlic chutney (optional)
Fried green chilies (optional)
Instructions:

Here’s a basic recipe for making Pav (soft bread rolls):

Ingredients:

3 cups all-purpose flour
2 teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup lukewarm water
2 tablespoons melted butter or oil
Additional melted butter for brushing the Pav after baking
Instructions:

In a small bowl, combine lukewarm water and sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Add the frothy yeast mixture and melted butter (or oil) to the flour.

Mix everything together until it forms a soft dough.

Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.

Preheat your oven to 400°F (200°C).

Punch down the risen dough and divide it into equal-sized balls, typically about the size of a golf ball.

Shape each ball into a smooth round pav and place them on a greased baking sheet or lined with parchment paper. Leave some space between each pav to allow for rising.

Cover the baking sheet with a damp cloth and let the pav rolls rise again for about 30 minutes.

Optionally, lightly brush the top of each pav with melted butter before baking.

Bake the pav rolls in the preheated oven for about 15-20 minutes or until they turn golden brown on top.

Once out of the oven, brush the hot pav rolls with some more melted butter to keep them soft.
For the Potato Vada:

Heat 1 tablespoon of oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Let them splutter.

Add the finely chopped onions and sauté until they become translucent.

Stir in the chopped green chilies and ginger-garlic paste. Cook for another minute until the raw smell disappears.

Add the turmeric powder, red chili powder, and salt. Mix well.

Add the mashed potatoes to the pan and mix everything thoroughly. Cook for a few minutes, stirring frequently, until the potato mixture is well combined and heated through. Add chopped cilantro and mix well. Remove from heat and let it cool slightly.

Divide the potato mixture into equal-sized balls and shape them into patties.

Heat oil in a deep pan over medium heat for frying the vada. The oil should be hot but not smoking.

Gently slide the potato vada patties into the hot oil and fry until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

For Assembling the Vada Pav:

Slit the bread rolls (pav) horizontally, leaving one side attached, so they can be easily opened and filled.

Spread some green chutney or mint-coriander chutney on the inside of the pav.

Optionally, spread some tamarind chutney on the inside of the pav.

Place a hot and crispy potato vada in the pav.

Optionally, sprinkle some dry garlic chutney on the vada for an extra kick.

Optionally, serve with fried green chilies on the side for those who enjoy extra heat.

Serve the delicious Vada Pav immediately as a flavorful and satisfying street food snack. Enjoy the combination of spicy potato vada and soft pav buns with your favorite chutneys!