Thecha Preparation: Heat 1.5 tbsp oil in a pan. Add garlic and sauté until the raw aroma disappears.
Add green chillies and sauté well. Now add roasted peanuts and salt. Mix and turn off the flame.
Let the mixture cool completely, then add coriander leaves and grind into a coarse paste (thecha).
Yogurt Filling & Freezing: In a bowl, mix thick yogurt, salt, and 3 tbsp prepared thecha.
Transfer this mixture into a piping bag and pipe small rounds or pops onto a tray lined with parchment paper.
Freeze for 1.5 hours until completely set.
Wada Pav Style Potato Masala: Heat 1 tbsp oil in a pan. Add mustard seeds and allow them to crackle.
Add cumin seeds, asafoetida, and curry leaves.
Add ginger-garlic-green chilli paste and sauté well. Add turmeric powder and mix.
Now add mashed potatoes and salt. Mix well to form a smooth, soft masala. Let it cool slightly.
Assembly: Take a portion of potato masala in your hand.
Place a frozen thecha yogurt pop in the center and shape it into a smooth ball.
Coating: Dip each ball into the prepared slurry, then roll in crushed vermicelli to coat evenly.
Air Fry: Spray lightly with oil. Air fry at 180°C (350°F) for 7–8 minutes, flipping once midway and spraying lightly again.
Cook until golden and crispy.
Serving: Serve hot with green chutney, mayonnaise swirl, extra thecha, dry garlic chutney, and fried green chillies.
