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Vada Pav

tastydelightz by tastydelightz
July 10, 2017
in All recipes, Appetizers, Entree
40
Vada Pav

Vada Pav is a very popular street food in Mumbai. It is a tasty and delicious snack which people eat as a snack or as breakfast. Vada Pav is generally served with Green Chutney, dry Garlic Chutney and Tamarind Chutney.

Ingredients

Ingredients for Green Chutney

Cilantro (Dhania Leaves) – ¾ cup (finely chopped)

Green Chilli – 3 to 4

Ginger – 1 inch piece

Roasted Jeera (Cumin) Seed Powder – ½ tsp

Lemon Juice – ½ tsp

Sugar – 1 tsp

Salt to taste

Ingredients for Tamarind Chutney

Tamarind – ½ cup (seedless and tightly packed)

Chilli Powder – ¼ tsp

Coarse Pounded Coriander (Dhania) Seed – ¼ tsp

Dry Ginger Powder (Saunf) Powder – ½ tsp

Black Salt to taste

Oil – 1 tsp

Jaggery (Gur) – 7 to 8 tbsp

Ingredients for Dry Garlic Chutney

Garlic – 3 tbsp

Chiili Powder – 3 tbsp

Dry Coconut – ½ cup (cut into pieces)

Salt to taste

Ingredients for Potato Vada

For Stuffing

Potatoes – 500 Gms

Ginger – 1” piece (finely chopped)

Green Chilli – 4 to 6

Cilantro (Dhania Leaves) – 3 tbsp (finely chopped)

Garam Masala – 1 pinch

Turmeric (Haldi) Powder – 1/8 tsp

Salt to taste

For Batter

Gram Flour (Besan) 1 ½ to 2 cups

Turmeric (Haldi) Powder – ¼ tsp

Asafoetida (Hing) – one pinch

Water – ¾ cup or as required

Eno Fruit Salt – one pinch

Salt to taste

Oil for deep frying

Other Ingredients:

Pav – 8 Nos (Or Salted Bun)

Green Chilli – 8

Method

Preparing the Green Chutney

Grind all the Green Chutney Ingredients together with a little water to a very smooth thick consistency like a spread.

Preparing the Tamarind Chutney

Soak Tamarind in hot water for 30 minutes. Crush with hands and squeeze to make it a pulp. Strain and keep aside

Heat the Oil in a pan. Add Cumin Seeds. When it crackles, add Dry Ginger Powder, Red Chilli Powder, Crushed Coriander Seed, Cumin Seed Powder and Salt. Stir for a few seconds.

Add the Tamarind Pulp. Cook for 4 to 5 minutes or till the mixture becomes semi thick. Allow it to cool.

Preparing the Garlic Dry Chutney

Heat the oil in a pan. Add Garlic and sauté for a min in medium flame. Switch off the flame. Allow it to cool. Add Coconut and mix. Grind it in a mixer jar along with Chilli Powder and Salt to a dry powder.

Method for Potato Vada

Boil the Potatoes till they are cooked well. Peel and mash with Potato Masher or by hand. It should be smashed very smoothly. Take it in a mixing bowl. Add all the other ingredients for Potato Vada Stuffing to it and mix well.

Make medium sized balls from this mixture. (The balls can be flattened as tikkis also). Keep aside.

In another bowl, take all other ingredients under “For Batter”. Add water (1 ½ to 2 cup). Mix well.

The batter should not become too thin. So, while mixing, add water little by little. The batter should be a little thick (not thin).

Slit the Non Spicy Green Chillies and deseed them. Rub little Salt to the Green Chillies and keep aside.

Heat the Oil in a pan for deep frying. Dip each Potato Ball (or flattened Tikkis) in the batter. Ensure that the batter coats the ball evenly.

Drop the coated Ball gently into the boiling oil.

Fry till golden brown. Take it out with a slotted spoon, drain the oil into the boiling oil, transfer the Vada to an absorbent paper and keep aside.

Assembling Vada Pav

Slit the Pav into half without breaking into two parts.

Spread both the Tamarind and Green Chutney on the sliced inner side of the Pav.

Spread some Dry Garlic Chutney over it.

Place the Hot Potato Vada and close the Pav and serve.

Done!

 

Notes:

All the three Chutneys can be prepared in advance and stored in the refrigerator and used whenever required. They can be stored for almost a month.

The Garlic Chutney is not necessary and need not be added to the pav.

Related

Tags: appetizerentreefreshhome madeindianspicytastyvegeterian
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