Grind masala: Blend garlic, cumin, coriander, chilies, ginger, neem leaves dry, coarse texture.
Saute masala: In 2 tsp oil, add hing + turmeric → roast masala until raw smell disappears (1.5–2 min).
Add potatoes: Boiled, hand-mashed (chunks remain), then mix into masala with salt. Cool.
Form vadas: Flattened lemon‑sized patties.
Prepare batter: Mix besan, turmeric, salt; add water gradually → consistency coats spoon. Rest 10–15 min.
Make chilli patti: Slice chilies, deseed, toss with salt & lemon; rest 5–10 min.
Fry mamri: Spoon-size gram clusters fried till light golden; set aside.
Dry garlic chutney: Blend garlic, peanuts, mamri, chili powder, salt → coarse powder.
Fry vadas & pattis:
Heat oil. Dip patties in batter → fry till golden.
Dip each chili strip lightly → fry (2–3 min).
Fry pav: Heat butter + dry garlic chutney → coat split pav inside.
Assemble: Spread green chutney + dry red chutney over pav, place vada, add chilli patti strips, top with second pav.
Dry grinding keeps batter thick and flavorful.
Chunky potato mash gives authentic texture.
Flat vadas suit pav better than round.
Chilli pattis add crunch & tang—don’t skip.
Butter + garlic–chutney fried pav is signature Ahmedabad style.
Garlic (unpeeled): 8–10 cloves
Cumin seeds: 1 tsp
Whole coriander seeds: 1½ tsp
Green chilies: 8–9 (spicy)
Ginger: as per taste
Sweet neem leaves
Medium potatoes: 5
Oil: 2 tsp
Asafoetida (hing): ½ tsp
Turmeric powder: ½ tsp
Salt: to taste
Medium spicy green chilies: sliced lengthwise
Salt + lemon juice
Besan (gram flour): 2 cups
Turmeric: ½ tsp
Salt: ½ tsp
Baking soda: pinch added before frying
Water: to adjust batter (coating consistency)
Peanuts: ¼ cup
Garlic cloves: ¼ cup (with peel)
Red Kashmiri chili powder + salt
“Mamri” pieces (fried besan clusters)
Pav (buttered & fried in garlic-chutney)
Green chutney (coriander–mint) + dry red chutney
