Mumbai Style vada pav

Name: Mumbai Style vada pav
Total time: 2400 s
Yield: 8 person
Cuisine: Indian
Ingredients: For the potato stuffing:; 8 medium to large sized potatoes; 2 tbsp ginger chilli paste; 1/2 teaspoon mustard seeds (rai); 1 pinch Hing; 1/2 teaspoon turmeric powder (haldi); 20,25 curry leaves (kadi patta); 1 tablespoon chopped coriander leaves; as required Salt; For the batter:; 1-1.25 cups gram flour (besan); 1 pinch asafoetida (hing); 1/8 teaspoon turmeric powder (haldi); 1 pinch baking soda, optional; 1/2 cup water or as required; as required Salt; For red garlic chutney; 5-6 Garlic; to taste red chilli powder; 1/2 cup grated coconut

Payal Agrawal Gupta @cook_9207303

Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small ...

Payal Agrawal Gupta @cook_9207303

Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small ...

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Ingredients

30 to 40 min

8 person

For the potato stuffing:
8medium to large sized potatoes
2 tbspginger chilli paste
1/2 teaspoonmustard seeds (rai)
1 pinchHing
1/2 teaspoonturmeric powder (haldi)
20,25curry leaves (kadi patta)
1 tablespoonchopped coriander leaves
as requiredSalt
For the batter:
1-1.25 cupsgram flour (besan)
1 pinchasafoetida (hing)
1/8 teaspoonturmeric powder (haldi)
1 pinchbaking soda, optional
1/2 cupwater or as required
as requiredSalt
For red garlic chutney
5-6Garlic
to tastered chilli powder
1/2 cupgrated coconut

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Steps

30 to 40 min

1

To prepare the batata vadas. Take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.
Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and hing. Stir and saute for about 5 seconds.
2

Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma. Pour this tempering on the mashed potatoes. Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized bal
3

Dry roast the garlic, red chilli, grated coconut until slightly browned. Add all the ingredients in a blender salt and blend to make a coarse powder. Store in an airtight container in refrigerator for up to 10 days
4

Store in an airtight container in refrigerator for up to 10 days.