Vada Pav

Ingredients

  • 6 pav
  • 3 medium boiled potatoes
  • 1 cup besan (Gramflour)
  • 2 tsp salt or as per taste
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp black mustard seeds
  • 1 tsp curry leaves
  • 1 tsp amchur powder (dry mango powder)
  • 1 tsp ginger, garlic and green chilli paste
  • 2 pinch asafoetida powder
  • 1 tbsp lemon juice
  • 1/2 glass water
  • Oil to fry

For Dry Red Chutney –

  • 1/2 cup desiccated coconut
  • 8 garlic cloves
  • 4 dry red chillies
  • 1/2 cup peanuts
  • Heat a pan with little oil. Add the above ingredients one after another and fry separately. Grind together with a bit of salt

Method –

  1. In a bowl, add besan, 1 tsp salt, 1/2 tsp turmeric powder, asafoetida powder and 1 tbsp oil
  2. Mix well
  3. Add water in batches and make a thick paste
  4. The consistency should be thick
  5. Add lemon juice and mix well
  6. Heat 2 tbsp oil in a pan
  7. Add mustard seeds and let it splutter
  8. Add curry leaves and fry
  9. Add ginger, garlic, chilli paste
  10. Sauté on medium flame for 2 minutes
  11. Add boiled potatoes after mashing them roughly
  12. Mix well and add salt as per taste
  13. Add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and coriander powder
  14. Add amchur powder
  15. Mix well and cook on medium flame for 4-5 minutes
  16. Add chopped coriander leaves, turn off the flame and let the mixture cool
  17. Now mash the potato mixture so that there are no lumps
  18. Make 6 equal balls from the mixture and set aside
  19. Heat oil in a pan for deep frying
  20. Dip these balls into the besan mixture and coat from all sides
  21. Fry till golden brown, remove on absorbent paper and set aside
  22. Take a pav, slice it in the middle horizontally, taking care that it is not fully sliced
  23. Open the pav and sprinkle the chutney powder in the middle
  24. Flatten the vada and place it in one side of the pav and cover with the other side.
  25. Serve with green chutney on the side

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