Vada Pav

 

Vada Pav is the heart and soul of entire Maharashtra, let alone Mumbai.  You can make equally delicious Vada Pav in the comfort of your own home while also being 100% sure about the hygiene & ingredients used? These deep fried Batata Vadas when pressed in between fluffy pav and served with chutney, can tempt anyone around. Today I am sharing this finger licking recipe so you could try this at home and gain all the compliments.

 

Preparation Time: 40 Minutes, 

Cooking Time: 20 Minutes

Ingredients for Stuffing:

1) 2 Medium sized potatoes

2) 2-3 Green chilies

3) 5-6 Garlic Cloves

4) A pinch of Asafoetida

5) 5-6 Curry leaves

6) Mustard seeds

7) Cumin Seeds

8) 1 tsp Urad Dal

9) Turmeric powder

10) Chopped Coriander Leaves

11) Oil

Ingredients for Batter:

1) 1 Cup Besan

2) Turmeric powder

3) a pinch of baking soda

4) water as required

5) Salt as per required

Other Ingredients:

1) Green chutney

2) Tamarind chutney

3) Pav

4) Oil to deep fry

How to prepare Green chutney:

Combine 1 cup coriander leaves, 2 green chilies, 2 drops lemon juice, 2 garlic cloves and salt as per taste and grind all together add little water if required.

How to prepare tamarind Chutney:

Soak tamarind for 20 minutes and squeeze the pulp from it.

Heat oil, add cumin seeds once it crackles, add ginger powder, red chili powder and asafoetida.

Add tamarind pulp and let it cook for 2-3 minutes.

Method: 

Boil 2 medium sized potatoes. Peel them and then smash them in a bowl.

Heat 2 tsp oil in a small pan add mustard seeds and wait till they crackle, then add curry leaves, asafoetida. Urad dal,  sauté for a minute and then add garlic cloves, green chili crushed and turmeric powder.

Pour this tempered mixture on mashed potatoes. Add Salt.

Mix well and then make small sized balls from the mixture.

In another mixing bowl combine chickpea flour, turmeric powder, salt, water and finally baking soda, the batter should not be very thick or thin.

In a kadai, heat oil for deep fry vada. Once oil is hot reduce to medium.

Dip the vadas in the batter and coat them from all sides.

Drop the coated vadas into heated oil and fry till golden brown.

Further Method:

Slice the pav without breaking. Spread green and sweet both the chutney.

Place vada on it.

Serve it.

You can refer my other blogs as well: 1] Bhel 2] Tel Poli  3] Pav Bhaji