Mini Vada Pav with Masala Chai

A delightful duo featuring spiced potato fritters sandwiched in soft mini buns, paired with a warm cup of traditional Indian spiced tea. Perfect for a comforting and flavorful start to your day.

Steps

Mini Vada Pav: 1. Heat oil in a pan, add mustard seeds and let them splutter. 2. Add green chili, ginger-garlic paste, and asafoetida; sauté for a minute. 3. Mix these tempering ingredients into the mashed potatoes along with turmeric and salt. 4. Prepare a thick batter with chickpea flour and water, add a pinch of salt. 5. Heat oil in a deep pan for frying. 6. Dip small portions of the potato mixture into the chickpea batter and deep fry until golden brown. 7. Slice mini pav buns horizontally, spread garlic or green chutney inside. 8. Place a hot vada inside each bun and press gently. Masala Chai: 1. In a saucepan, add water, cinnamon, cardamom, cloves, and ginger. 2. Bring to a boil and simmer for 3-4 minutes. 3. Add tea leaves and boil for another 2 minutes. 4. Add milk and sugar, bring to a boil again. 5. Strain the tea into a cup and serve hot. Serve the mini vada pavs hot alongside a warm cup of masala chai.

For Mini Vada Pav: - 1 medium potato, boiled and mashed - 1/4 cup chickpea flour (besan) - 1 green chili, finely chopped - 1 tsp ginger-garlic paste - 1/2 tsp turmeric powder - 1/2 tsp mustard seeds - A pinch of asafoetida (hing) - Salt to taste - Oil for frying - 4 mini pav buns - 4 tsp garlic chutney or green chutney For Masala Chai: - 1 cup water - 1/2 cup milk - 1 tsp black tea leaves - 1 small cinnamon stick - 2 green cardamom pods, crushed - 2 cloves - 1 small piece of ginger, crushed - 1 tsp sugar (adjust to taste)