Name: Vada pav recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 7 to 8 vada pav
Ingredients: 1 to 1 ½ cups coriander leaves (or daniya patta); ¾ to 1 tbsp dalia (or fried gram or dried coconut (optional)); ½ tsp cumin (or jeera); 2 hot green chilies ((adjust as needed)); 2 small garlic cloves (or lehsun); 1 tsp Lemon juice ( or as needed); water as needed; Salt as needed; 6 to 8 garlic cloves; 6 to 10 red chilies ((less spicy one like byadgi or kashmiri)); ½ to 1 cup dried coconut ((copra) (for more garlic flavor use 1/2 cup)); 1 tbsp peanuts ((optional)); salt as needed; ½ tsp red chili powder ((optional, for color)); 3 medium potatoes (or aloo – 2 ¼ cups crumbled); 2 to 3 green chilies ((use as needed)); ¾ inch ginger (or adhrak); 2 to 3 cloves garlic (or lahsun); 1 tbsp oil; ¼ to ½ tsp mustard; 2 pinches hing (or asafoetida); 1 sprig curry leaves; 1/8 tsp turmeric (or haldi); 1/8 tsp red chilli powder ((optional)); Salt as needed; Handful coriander leaves (chopped); ¾ cup gram flour (or besan); 2 to 3 tbsp rice flour ( or corn flour); Salt as needed; Pinch asafoetida (or hing)