Bombay vadapaav

Name: Bombay vadapaav
Cuisine: Indian
Ingredients: 1 packet paav; Dates and tamarind chutney; Garlic chutney,; 50 gram garlic; 10-12 nos. Dry red chilli; 1 nos. Onion; to taste Salt; To make vada,; 500 gram boiled potatoes; 1/4 cup fresh chilli garlic paste; to taste Salt; 1 spoon turmeric; 3 spoon oil; 1 spoon mustard seeds; 7-8 nos curry leaves; Oil for deep fry; To make besan batter; 100 gram besan (chickpea flour); 50 gram rice flour; 1 spoon cornflour; 1 spoon red chilli powder; 1 spoon turmeric powder; to taste Salt; Pinch soda bicarb

Prachi Desai @prachidesai

Navsari

#ldcravings1

Prachi Desai @prachidesai

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Ingredients

1 packetpaav
Dates and tamarind chutney
Garlic chutney,
50 gramgarlic
10-12nos. Dry red chilli
1nos. Onion
to tasteSalt
To make vada,
500 gramboiled potatoes
1/4 cupfresh chilli garlic paste
to tasteSalt
1 spoonturmeric
3 spoonoil
1 spoonmustard seeds
7-8nos curry leaves
Oil for deep fry
To make besan batter
100 grambesan (chickpea flour)
50 gramrice flour
1 spooncornflour
1 spoonred chilli powder
1 spoonturmeric powder
to tasteSalt
Pinchsoda bicarb

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Steps

1

To make the garlic chutney, roast the garlic, red chillies and onions in a pan and grind in a mixer with a little water.
2

To make the vada, smash the boiled potatoes. Now take the oil in a pan. Add mustard seeds and curry leaves. Add chili and garlic paste. Saute for 1-2 minutes. Now add turmeric and smash potatoes, add salt, mix and saute for 2-3 minutes. After it cools down, make round balls.
3

To make besan batter, mix all the ingredients and add a little water and mix well. Now dip the vada in it and fry in hot oil.
4

Cut the paav in the middle. Apply dates-tamarind chutney on both sides first and then garlic chutney. Put batata vada. Serve with fried green chillies and both chutneys.