Vada Pav

Prep: 15 minutes + resting time | Cook: 15 minutes | Servings: 2

Ingredients

For Vada

1 tbsp oil

¾ tsp cumin seeds

1 tsp mustard seeds

1 inch ginger, finely chopped

1 tbsp garlic, finely chopped

1 medium onion, thinly sliced

1 tsp coriander powder

½ tsp roasted cumin powder

1 tsp red chilli powder

¼ tsp turmeric powder

1½ cup potatoes, boiled

1 tbsp lime juice

2 tbsp Coriander fresh

Salt to taste

For Batter

1 cup besan

Salt to taste

1 tsp red chili powder

1 cup soda water

1 tsp turmeric powder

Oil for deep frying

For Vada Pav

6 Pav

½ cup mint chutney

½ cup jaggery tamarind chutney

Fried green chillies

Process

For the Vada

  • Heat oil in a pan, add cumin seeds and mustard seeds, saute till fragrant.
  • Add ginger, garlic and onions. Saute till fragrant and till onions turn translucent.
  • Add coriander powder, roasted cumin powder, red chilli powder and turmeric powder. Mix well and roast for 2 minutes.
  • Add potatoes and mash them, cook for 3-4 minutes. Add salt, mix well and remove from heat.
  • Add coriander leaves and lime juice. Mix well.
  • Divide the mixture into equal portions. Shape into round balls.
  • Rest in refrigerator for 30 minutes

For the Batter

  • Add gram flour, turmeric powder, salt & chilli powder to a bowl and mix well.
  • Add soda and mix well to form a batter, make sure no lumps are formed.

For Assembling

  • Heat oil in a kadhai.
  • Coat the prepared potato balls evenly in the prepared gram flour batter.
  • Deep-fry the prepared vadas until golden brown and crisp.
  • Drain on absorbent paper and set aside till in use.
  • Slice the pavs from centre, apply both the chutneys and butter.
  • Place the prepared vada, in between the pavs.
  • Serve hot with fried chilli.
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