Vada Pav

Name: Vada Pav
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 teaspoon ginger garlic paste or chopped; 1 onion finely chopped; 4 Large Boiled, Mashed Aaloo /potatoes; 2 Green Chilies (chopped); 1 tablespoon Coriander leaves (finely chopped); 10 Curry leaves; 1 teaspoon rai, mustard seeds; 1/2 teaspoon Red chilli powder to taste; 1 teaspoon amchur powder; 1/4 tsp Garam Masala powder; 1/4 tsp turmeric powder; 1/2 teaspoon or to taste salt; 2 teaspoon oil; For the batter; 1 cup gram flour / besan; 2 pinch baking soda; 1/4 teaspoon or to taste Salt; 2 tablespoons imli ki meethi chutney; Other ingredients / for serving; 2 tablespoons green chutney; 2 tablespoons dry red garlic chutney,; 8 pav; 3-4 fried green chilies mixed with salt, (optional); 2 cups Oil for frying

Sanchita Mittal @sm_thechef

Delhi

#GkR
Spicy Vada pav is a popular street food of Mumbai

Sanchita Mittal @sm_thechef

Delhi

#GkR
Spicy Vada pav is a popular street food of Mumbai

Saved

Ingredients

30 minutes

8 servings

1 teaspoonginger garlic paste or chopped
1onion finely chopped
4Large Boiled, Mashed Aaloo /potatoes
2Green Chilies (chopped)
1 tablespoonCoriander leaves (finely chopped)
10Curry leaves
1 teaspoonrai, mustard seeds
1/2 teaspoonRed chilli powder to taste
1 teaspoonamchur powder
1/4 tsp Garam Masala powder
1/4 tsp turmeric powder
1/2 teaspoon or to tastesalt
2 teaspoonoil
For the batter
1 cupgram flour / besan
2 pinchbaking soda
1/4 teaspoon or to tasteSalt
2 tablespoonsimli ki meethi chutney
Other ingredients / for serving
2 tablespoonsgreen chutney
2 tablespoonsdry red garlic chutney,
8pav
3-4fried green chilies mixed with salt, (optional)
2 cupsOil for frying

Saved

Steps

30 minutes

1

For the batata vadas
Peel and then mash the boiled potatoes with a fork or a masher in a bowl.
2

Heat oil in a small pan and add mustard seeds and crackle them.
3

Add curry leaves and asafoetida and sauté for 10 seconds.
4

Add garlic, ginger and green chillies and stir till the raw aroma of garlic goes away
5

Add mashed potatoes and chopped coriander leaves, add salt and dry powdered spices.
6

Mix everything well and then make small to medium sized medallions or flattened balls from the mashed potato mixture.
7

Take another bowl, make a smooth batter by mixing besan, turmeric powder, a pinch of asafoetida, a pinch of baking soda, salt and 1/2 cup water.
8

The batter should not be too thick or runny.
9

Heat oil in a kadhai or pan, for deep frying.
10

Now coat the potato medallions in the besan batter evenly, from all sides and gently drop in medium hot oil.
11

Deep fry these batata vadas until golden from all sides, evenly
12

Drain them on an absorbent paper.
Repeat the process for all batata vadas
13

Assembling vada pav:
Slice the pav without breaking it into two parts and keep aside.
14

Spread both the green chutney and sweet chutney on the sliced pav.
(you can also spread green chutney on one side and sweet chutney on the other side.)
15

Sprinkle the dry garlic chutney. (this is optional and if you don't have you can skip it.)
16

Place the hot batata vada sandwiched in the pav
17

Serve vada pav immediately with some fried green chillies and both the chutneys along with it.