Combine dry ingredients: besan, carom seeds, turmeric

Add baking soda & salt to taste

Gradually add water while whisking to prevent lumps

Achieve coating consistency - should coat your finger when dipped

Rest batter for 10-15 minutes to develop better texture

 

Heat oil to 350 F test with a small batter drop.

Add a thin layer of batter to the oil to create strands of batter in the oil.

Fry the batter until it turns light golden and then remove it from the oil and set aside. We will use this boondi make the red garlic chutney.

Add a few cloves of garlic in the oil and quickly remove it.

In a dry grinder, add boondi, garlic cloves, red chili powder & salt to taste. Grind into a coarse mixture and keep aside.

Green Chutney: In a blender, blitz together fresh cilantro, green chilies, ginger, garlic and salt along with ice cubes and water (if needed). Follow the detailed recipe here.

Sweet Tamarind Chutney: Follow the detailed recipe here

Peel & mash the boiled potatoes while still warm to avoid and remove lumps.

Heat oil in a pan over medium heat

Add tempering ingredient: cumin and mustard seeds

Wait for spluttering, then add curry leaves, and crushed garlic and green chilies

Sauté until fragrant (30 seconds)

Add in the spices: turmeric, salt to taste

Add lemon to add a tangy flavor to the potato filling

Combine tempering with mashed potatoes & add chopped coriander

Cool completely before shaping.

 

Heat oil to 350°F (175°C) - test with a small batter drop

Shape potato mixture into lemon-sized balls and flatten them.

Dip each ball in batter ensuring complete coating

Gently slide into hot oil - fry 3-4 vadas at a time

Turn occasionally until golden brown all over (4-5 minutes)

Drain on paper towels to remove excess oil

Fry a few green chilies to add some additional spice to the Vada pav

You need a slightly thinner batter for Air Fryer Vada Pav , so the besan to water ratio is one cup besan to half cup water.

Do a quick dip test: dip a spoon into the batter—if it coats in a thick, even layer without dripping off too fast, the consistency is perfect.

Air fry at 375°F (190°C) for 12–15 mins, flipping halfway.

Assembly

Slice pav horizontally without cutting completely through.

Spread green chutney on one side of pav

Apply sweet chutney on the other side

Place hot vada between the pav halves

Add some Red garlic chutney on top of the vada with the fried green chili

Serve immediately with red garlic chutney on the side