Green chutney:

• Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.

Sweet chutney:

1. Soak tamarind in hot water for 30 to 40 minutes.
2. With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
3. Heat oil in a small pan. Lower the flame & add cumin seeds and let them crackle.
4. Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes.
5. Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool.
6. When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks.

Frying and Assembling:

1. In a kadai or pan, heat oil for deep frying.
2. When the oil becomes medium hot, gently add Welga’s Frozen Batata Vadas to the oil and fry until lightly golden and crisp.
3. Remove from flame and set aside on paper towels to soak up excess oil.
4. Slice the pav without breaking it into two parts and keep aside. If you don’t have sweet chutney, then just make the vada pav with green chutney.
5. Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
6. Sprinkle the dry garlic chutney. This is optional and if you don’t have you can skip it.
7. Place the hot batata vada sandwiched in the bread slices.
8. Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried salted green chillies and both the chutney along with it.

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