Vada Pav
Prep: 15-20 minutes
Cook: 30 minutes Servings: 4Ingredients
For Vada
2 medium onions, sliced
1 tbsp oil
1 tsp black mustard seeds
7-8 Curry leaves
¼ tsp Asafoetida
2 green chillies, chopped
¼ tsp Turmeric powder
Salt to taste
1 tbsp ginger garlic paste
3-4 medium potatoes, boiled
1 tsp sugar
1 tbsp coriander, chopped
Oil for deep frying
For Batter
1 ½ cup gram flour
1 tsp baking soda
Water as required
Salt to taste
¼ tsp Turmeric powder
Process
- Chop the onions, into thin slices.
- Heat oil in a pan, add mustard seeds and curry leaves. Cook till fragrant.
- Add asafoetida (hing) and mix well. Add the sliced onions and green chillies, saute till onion turns translucent.
- Add turmeric powder and salt, mix well and add little water, mix well.
- Add ginger garlic paste and mix well and cook for 3-4 minutes.
- Mash the potatoes with your hands and add into the pan.
- Add water and cook for 3-4 minutes. Add sugar and mix well till it combines and melts.
- Allow to cool down.
- Meanwhile, prepare the batter. Add gram flour, baking soda and water to a bowl and whisk well forming a thick lump free batter.
- Add salt and turmeric powder, whisk it in and set aside till in use.
- Add chopped coriander to the cooled down potato mixture.
- Make round balls of the prepared mixture and dip them into the prepared batter.
- Deep fry the vadas till golden and crisp.
- Drain on an absorbent paper.
- Serve them hot inside the pav along with some bukha chutney sprinkled on top and green chillies on side.
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