vada pav recipe-How did you make this

Vada Pav, also known as the Indian Burger, is a popular street food snack that originated in Mumbai, India. It consists of a spicy potato filling, known as Vada, sandwiched between a soft and fluffy bun called Pav. It is a simple yet delicious snack that is loved by millions of people in India and around the world. In this recipe, we will show you how to make the perfect Vada Pav at home.


Ingredients:


For the potato filling:


4-5 medium-sized potatoes, boiled and peeled

2-3 green chillies, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp mustard seeds

1 tsp cumin seeds

A pinch of asafoetida

1/2 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

2 tbsp oil

A few curry leaves, chopped

2 tbsp chopped coriander leaves

For the batter:


1 cup gram flour (besan)

A pinch of turmeric powder

A pinch of baking soda

Salt to taste

Water, as required

For assembling:


6-8 pav buns

2 tbsp green chutney

2 tbsp tamarind chutney

A few sliced onions

A few coriander leaves, chopped

Oil, for deep frying

Instructions:


To make the potato filling, mash the boiled potatoes and keep them aside.


Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds and asafoetida. Let them splutter.


Add garlic ginger paste and finely chopped green chillies.  Fry for about a minute.


Add chopped curry leaves and mashed potatoes. Mix well.


Add turmeric powder, red chilli powder and salt. Mix well and cook for 3-4 minutes.


Add chopped coriander leaves and mix well. Now turn off the flame, then let the mixture cool down.


To make the batter, mix gram flour, turmeric powder, baking soda and salt in a bowl.


Add water slowly and make it into a smooth and thick batter.  Do not let the batter become too thin or too thick.


Heat sweet oil for deep frying in a deep pan.


Take a small portion of the potato mixture and make a ball out of it. Flatten all the balls one by one with your palms.


Dip the potato ball in the gram flour batter and coat it well.


Carefully drop the coated potato ball into the hot oil and fry until it turns golden brown in colour. Repeat the same process with the remaining potato mixture and batter.


Remove the fried potato balls from the oil and place them on a kitchen paper to absorb excess oil.


To assemble the Vada Pav, slit the pav buns horizontally and spread some green chutney and tamarind chutney on the inner sides of the bun.


Place a Vada in between the buns and add some sliced onions and chopped coriander leaves.


Serve hot with some extra chutney on the side.


Tips:


You can add grated coconut and chopped green peas to the potato mixture for extra flavour.

If the batter is too thin, the coating will not stick to the potato mixture properly. If it is too thick, the Vada will become hard.

You can add a pinch of ajwain (carom seeds) to the batter for a nice flavour.

You can also use a mixture of bread crumbs and cornflour instead of gram flour for the coating.

If you want to make

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