Cheese Vadapav

Prep: 10 minutes | Cook: 25 minutes | Servings: 4

Ingredients

200 gms potatoes, boiled

2 tbsp Oil (extra for deep frying)

1 tsp Mustard seeds

1 tsp Cumin seeds

½ tsp Hing

2 sprigs Curry leaves

1 tbsp Ginger & Garlic crushed

1 tbsp Green chilies crushed

1 small Onion, sliced

1/2 tsp Turmeric powder

Salt to taste

1 cup Besan

1 tsp Red chili powder

1 tsp Carom seeds (ajwain)

100 gms cheddar cheese

Dry garlic chutney

Pav / Dinner rolls as accompaniment

Fried green chilies

Process

  • Peel the boiled potatoes and cut into small cubes.
  • Heat 2 tbsp oil in a pan; add Mustard seeds and Cumin seeds let it crackle.
  • Add hing, curry leaves, crushed ginger and garlic, chopped green chilies one after another and sauté.
  • Add sliced onion and sauté till translucent. Add turmeric powder and salt, mix well.
  • Add potatoes to pan and sauté. Add little water and let it cook for 5 minutes or till all the water evaporates.
  • Add chopped coriander and mix well. Remove the mixture from pan and allow it to cool completely.
  • Heat oil in deep pan for frying
  • In another bowl mix besan, salt, red chili powder, turmeric powder, Carom seeds and water and make thick batter.
  • Divide potato mixture into 12 equal portions. Take 1 portion and flatten it on palm, place cheese cube in centre, cover it with potato mixture.
  • Dip each vada in batter and fry till golden. Drain on absorbent paper.
  • Slice each pav into half and spread some dry garlic chutney inside.
  • Place one vada in each pav and serve immediately.

 

 

 

 

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