Classic Vada Pav with Tamarind Chutney

Instructions

1. 1

   Prepare the Tamarind Chutney: Soak 100g of tamarind in warm water for about 15 minutes. Once softened, extract the pulp by squeezing the tamarind and straining the liquid.

2. 2

   In a pan, add the tamarind pulp, 50g of jaggery, 1 teaspoon of cumin seeds, 1 teaspoon of red chili powder, and salt to taste. Cook on medium heat until the jaggery dissolves and the mixture thickens. Set aside to cool.

3. 3

   Heat 2 tablespoons of oil in a pan. Once hot, fry the potato vadas until they are golden brown and crispy. Remove and drain excess oil on paper towels.

4. 4

   Slice the pav buns horizontally, keeping one side intact.

5. 5

   Spread a generous amount of tamarind chutney on the inside of each pav bun.

6. 6

   Place a potato vada inside each bun and press gently.

7. 7

   Serve the Classic Vada Pav with additional tamarind chutney on the side.