For the batter:

• 1 cup chickpea flour/besan

• 1/4 cup rice flour

• 1/2 teaspoon salt

• A pinch of baking soda

• 1/4 teaspoon turmeric

• 1/4 teaspoon chilli powder

• A pinch of ajwain/carom seeds

• 1/2 cup water (extra, as needed)

Other ingredients:

• 10 pav/ dinner rolls

• oil for frying

• butter for toasting the pavs (optional)

• Green chutney

• Tamarind chutney

• Dry garlic chutney powder (1 tbsp Kashmiri chilli powder + 1/2 tbsp garlic powder + salt)

• Bhaji or any stuffing

Method:

1. In a large bowl, add besan, rice flour, baking soda, salt, turmeric, chilli powder, ajwain and mix.

2. Start adding water, little by little to the bowl and whisk to form a smooth batter.

3. (The consistency of the batter should neither be thick nor thin).

4. Make a lemon sized bhaji balls and keep that aside.

5. Heat oil in a pan/wok on medium-high heat.

6. Dip each bhaji balls into the batter, coat it from all sides. Then drop it carefully into the hot oil.

7. Fry the vada in hot oil until golden brown in colour and drain on a paper towel.

Assemble:

1. Toast the pav with some butter on a pan(optional).

2. Slice each pav and apply green chutney on one side and tamarind chutney on the other side of the pav.

3. Sprinkle the garlic chutney powder on top of these chutneys.

4. Then place the fried vada in the centre and close.

5. Serve the vada pav immediately with fried green chillies.