Boil the potatoes until tender. Remove the peel and place in a mixing bowl.
Mash the potatoes to a slightly chunky consistency. Set aside.
In a medium saucepan, heat one teaspoon of oil over medium heat. Add the asafoetida and mustard seeds. As the mustard seeds pop, add the curry leaves, garlic, and turmeric powder. Stir continuously for about 30 seconds, until the spices are blended and aromatic.
Remove the pan from heat. Add mashed potatoes, mango powder, and salt to taste. Allow to cool.
Mix in chopped cilantro and green chilis, if using.
Using your hands, make 4 to 6 medium-sized balls. Set aside and make the batter.
In a medium bowl, whisk together gram flour, turmeric, salt & oil.
Whisk in water slowly. Add enough water, 1 tablespoon at a time to make a cake-batter consistency, not too thin.
Dip the potato balls into the batter, evenly coating all sides.
Heat oil in a skillet over medium to medium-high heat. Carefully lower the ball into the oil, so as not to splatter.
8Pan-fry the batter-coated balls until golden brown, turning as it fries (about 5 minutes).
Butter dinner rolls and pan-toast (butter side down) in a heated skillet until golden brown.
Assemble potato fritters (vada) on toasted rolls (pav). Garnish with spicy chili garlic masala & whole green chilies.
Serve with tamarind & mint chutneys.
You can find asafoetida (hing), fresh curry leaves, gram or chickpea flour, traditional pav rolls, and Vada Pav Masala in Indian grocery stores. The spices and flour can be found online.
Gram flour is finer than chickpea flour and is easier to mix with water, but if you can’t find it, substitute chickpea or besan flour.
Any soft dinner roll or hamburger roll, wheat or gluten-free, can be used for this recipe.
Vada Pav, also known as “Indian Burger” was invented in 1966 by Ashok Vaidya in Mumbai, India. There are over 20,000 Vada Pav stalls in Mumbai.