Bombay vada pav

Name: Bombay vada pav
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 10 ladi pav; as needed Vegetable oil for frying; 2 tbsp Butter for toasting the pavs; 1 cup besan; 1/4 tsp turmeric powder; 3 tsp salt; 1/2 cup water; 2 green chilies; 10 curry leaves; 4 medium potatoes; 1/4 tsp hing (asafoetida); 3/4 tsp mustard seeds; 1 inch ginger; 5-6 large garlic; 1 tsp Lemon juice; as needed Coriander leaves chopped

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yummy_tummy yummy_tummy11 @cook_19283042

#goldenappron2
#week8
#ebook
#OneRecipeOneTree

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Ingredients

20minutes

10 servings

10ladi pav
as neededVegetable oil for frying
2 tbspButter for toasting the pavs
1 cupbesan
1/4 tspturmeric powder
3 tspsalt
1/2 cupwater
2green chilies
10curry leaves
4medium potatoes
1/4 tsphing (asafoetida)
3/4 tspmustard seeds
1 inchginger
5-6large garlic
1 tspLemon juice
as neededCoriander leaves chopped

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Steps

20minutes

1

Boil 2 large potatoes, about 350grams, peel and mash them with a fork in a bowl.
2

Heat 2 to 3tbsp oil in a small kadai. Add 1/2tbsp mustard seeds and crackle them. Then add 8 to 10 curry leaves and asafetida. Stir and saute for about 5 seconds.
3

Then in mixer grinder add 6 to 7 garlic cloves 1-2 green chilies,coriander leaves, ginger1/2 pcs then grind it...Add this mixture in a kadai..Then add 1/8 tbsp turmeric powder
4

Stir for 2-3 minutes.
5

Pour the mashed aloo in kadai.
6

Add 1 to 2 tbsp chopped coriander leaves. Add salt
7

Mix everything. Then make small to medium balls from the potato mixture. Flatten these balls a bit. Cover and keep aside.
8

In another bowl, make a smooth batter from add 1 to 1.25 cup besan /gram flour, 1/8 tbsp turmeric powder, a pinch of asafetida, salt and 1/2 cup water. The batter should not be too thick or thin. If the batter becomes thin, add 1 or 2 tbsp of gram flour. If batter becomes thick, then add 1or 2 tbsp water.
9

Dip the slightly flattened potato Ball in the batter and coat it evenly with the batter.
10

Gently drop these batter coated potato balls in medium hot oil.
11

Depending on the size of the kadai you can add more or less of the vada while frying.
12

Deep fry these batata vada till golden.
13

Drain them on kitchen paper towels. Make all vada this way and keep aside.
14

When they are still hot or warm you need to serve them. Take all the chutneys and pav on your work surface. Slice the pav without breaking it into two parts and keep aside.make the vada pav with green chutney.
15

Spread the green chutney on the sliced pav
16

Sprinkle the dry garlic chutney this is optional
17

Place the hot batata vada sandwiched in the bread slices.
18

Serve vada pav you can also serve some green chillies, green chutney, ketchups and with garlic chutney