Vada Pav

Name: Vada Pav
Cuisine: Indian
Ingredients: 4 Large Potatoes; 4 tsp Oil; 1 tsp Mustard Seeds; Pinch Asafoetida; 1 tbsp Chana Dal (Soaked in water for 10 minutes); 4 Green Chillies (Chopped); 1 Garlic (Chopped); 1 inch Ginger or 1 tbsp Ginger Paste; 1/4 tsp Turmeric Powder; 1 tbsp Lemon Juice; 1 tbsp Coriander Leaves (Chopped); to taste Salt; 3/4 cup Gram Flour / besan; 1/4 tsp Red Chilli Powder; Pinch Asafoetida; Pinch Baking Soda; to taste Salt; as needed Water To make the batter; as needed Oil (For Frying)

Rosalyn John @rosalyn_kitchen227

#streetfoodofindia
#indiankitchen
#goldenapron
#5pm
#deepfried
#chefbypassion

Vada Pav is a very popular Indian Street food snack with an amazing combination of flavours where a batata vada is sandwiched between a pav with a spread of chutney. Some refer to this snack as Indian burger.

#streetfoodofindia
#indiankitchen
#goldenapron
#5pm
#deepfried
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#streetfoodofindia
#indiankitchen
#goldenapron
#5pm
#deepfried
#chefbypassion

Saved

Ingredients

For the Potato Stuffing:
4Large Potatoes
4 tspOil
1 tspMustard Seeds
PinchAsafoetida
1 tbspChana Dal (Soaked in water for 10 minutes)
4Green Chillies (Chopped)
1Garlic (Chopped)
1 inchGinger or 1 tbsp Ginger Paste
1/4 tspTurmeric Powder
1 tbspLemon Juice
1 tbspCoriander Leaves (Chopped)
to tasteSalt
For the Batata Covering:
3/4 cupGram Flour / besan
1/4 tspRed Chilli Powder
PinchAsafoetida
PinchBaking Soda
to tasteSalt
as neededWater To make the batter
as neededOil (For Frying)

Saved

Steps

1

Wash and steam the potatoes. Peel the skin and mash it well using a potato masher. It should be lumps free. Keep aside.
2

In a pan, heat oil. Add mustard seeds and allow it to crackle. Add chana dal, ginger, garlic, green chillies and saute for a minute until the raw smell leaves. Add the turmeric powder and salt and saute for 30 seconds. Add the mashed potatoes. Mix well until well cooked. Check for salt. Add lemon juice and allow it to cool completely. Garnish with coriander leaves. (Make sure that the potato stuffing is completely dry and has less moisture.)
3

Once the potato filling is cooled, take a portion of it, the size of a tennis ball, and roll into balls and keep aside on a plate.
4

To make the batter: In a deep bowl, add gram flour, salt, red chilli powder, asafoetida, baking soda and water (as required) and make a batter similar to dosa batter and keep aside.
5

Heat the oil for frying. Now dip the potato balls into the gram flour batter and fry in oil. Let all the sides of the vada get cooked well. Remove from oil and place on a kitchen paper to absorb the extra oil. (Make sure that the oil is in medium to high flame for the vadas to be evenly cooked.)
6

Serve as vadas alongwith green chutney or keep them aside to make vada pav.