Making the Batter:

Mix dry ingredients besan, ajwain, turmeric

Stir in the baking soda & salt to taste

Whisk lightly at first, then add water slowly to avoid lumps.

Get it to coat your finger (when dipped) Uniform Paint Coverage

Allow batter to rest 10 to 15 minutes to firm up better texture

Preparing the Potato Filling:

Peel & mash the boiled potatoes when they are still warm and no lumps should be there.

In a pan, heat oil on medium flame.

Include the tempering: cumin and mustard seeds

When it splutters, add curry leaves, and crushed garlic and green chilies

Sauté until fragrant (30 seconds)

Pour in the spices: Turmeric Salt, to taste

Tang it up: Add lemon to the potato filling for a tangy flavor

Mix tampering with mashed potatoes and chopped coriander leaves

Cool completely before shaping

Make the Vada in Appe Pan:

Begin by heating your appe pan on medium flame for at least 3-4 minutes.

This preheating phase is CRUCIAL – it ensures even cooking & prevents sticking.

Test the temperature by dropping a small amount of batter into one cavity; it should sizzle immediately but not burn.

Add about half a teaspoon of oil to each cavity & let it heat until you see tiny bubbles forming.

Shape the potatoes into lemon size ball and dip the balls in batter ensuring complete coating.

Immediately place the vada in the center of each cavity.

The first side typically takes 2-3 minutes to cook properly.

You'll know it's ready to flip when the edges start turning golden brown & the surface appears set.

Use a fork or specialized appe turning tool to gently flip each vada.

The second side usually cooks faster, taking about 1-2 minutes to achieve that perfect golden color.

Once the Vada feels set, you can remove them from the cavity and set aside on a plate.

Assemble the Vada Pav

Cut pav horizontally without cutting all the way through

Apply green chutney on one side of each pav.

Then spread some sweet chutney on the other side

Sandwich the hot vada between the halves of pavs

Put red garlic chutney over the vada

Serve hot accompanied by red garlic chutney.