It is very easy to make this vada with mashed boiled potatoes and spices. Then, shaped into balls, each dredged in chickpea batter and deep fried. These beautiful golden balls of deliciousness are best enjoyed warm sandwiched in between a pav with an assortment of chutneys. A satisfying go-to snack, which is definitely fulfilling and tempting. Enjoyed by all from rich to poor. Vendors have been innovative and many variations of the vada pav are now available. Some with either maggi noodles, mayonnaise, cheese, Chinese szechwan or Jain style. The latter made without garlic and onion. Nothing to beat the original vada pav that still reigns supreme on the streets of Mumbai.
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Vada Pav
(Yields 10)
Ingredients:
2 large potatoes (boiled and mashed)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 sprig curry leaves
1/4 teaspoon turmeric powder
few coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a coarse consistency
2 long green chillies
4 large cloves of garlic
1/2-inch ginger
Method:
Heat oil in a pan, add cumin and mustard seeds. When they start to splutter, incorporate the curry leaves. Stir in the coarse paste and turmeric powder. Fry well and then, mix the potatoes with salt.
Garnish with coriander leaves.
Cool, form into 10 equal balls and set aside.
Batter
Ingredients:
1 cup chickpea flour (besan)
1 tablespoon rice flour
3/4 cup water
1/8 teaspoon baking soda
1 teaspoon chilli powder
1/4 teaspoon salt
Method:
Combine all the ingredients in a bowl except water to be added slowly, while stirring simultaneously to form a batter that is smooth and free of any lumps.
Heat oil for deep frying on medium flame.
Dip each potato ball into the batter and fry until golden in colour.
Drain on absorbent paper towels. Keep aside.
Deep fry the remaining batter in oil. Drain well. This will be used for the garlic chutney.
Dry Red Garlic Chutney
Ingredients:
1 cup above fried batter
4 large cloves of garlic
1 teaspoon chilli powder
Method:
Blend the three ingredients together without any water to a slight coarse consistency.
Sweet Green Chutney
Ingredients:
1 cup coriander leaves
1/2 cup grated coconut
4 green chillies
1/4 cup mint leaves
1 teaspoon sugar
dash of lime juice
salt
Method:
Grind all the ingredients to a fine paste with very little water.
Assembling:
Serve vada nestled in a pav slathered with green and red chutneys accompanied with fried green chillies.
Fried Green Chillies
Wash, wipe green chillies, slit each in between, but not all the way through. This will prevent the chillies from bursting.
Fry chillies in hot oil, drain well and then, sprinkle them with salt.
Note:
- Recipe for pav, click here.
- Vada Pav Sliders pictures below. Make 15 balls of the potato mixture and bake smaller sized breads.