For vada pav, your besan batter must be thick enough to cling to the potato ball but runny enough to leave a thin coating—think like fresh yoghurt. The dry chutney is just garlic, dried coconut, roasted dal, and red chilli pounded coarse. But listen, the real trick is a pinch of hing in your oil before frying; it’s the smell that pulls customers from halfway down the street. I learned that from the aunty who ran the stall before me, her vada pav was legendary near Dadar station. And don’t use fancy mixer, mortar and pestle gives that ‘heirok’ texture no machine can match.
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