Vada Pav is a popular Indian fast-food snack that originated in Maharashtra, had for breakfast, lunch, evening tea and any other time you please! In the same fashion that North-Indians consume bread pakoras and samosas!
For the Vadas:
10 small potatoes, boiled and peeled
2 cloves garlic
1-1/2 inch piece ginger
4 green chillies (adjust according to spice
1/2 cup besan/ gram flour
1/2 tsp salt + 1/4 tsp haldi for the batter
1 tsp mustard seeds
4 stalks curry leaves
1/4 tsp turmeric powder
Pinch asafoetida
1 tsp salt
Water to make batter
1 tbsp vegetable oil for tempering
Vegetable oil for frying
For the dry chilli garlic chutney:
1/3 cup garlic cloves
1/4 cup dry grated coconut (also called dessicated coconut)
4 whole dried red chillies (adjust according to spice
1/2 tsp salt
1 tsp vegetable oil
method
First roast the Chutney ingredients because they had to cool before you could grind them.
Heat 1 tsp of oil in a wok on high heat. We just need a little bit of oil to prevent initial burning and sticking. In a few minutes, the coconut starts releasing it’s own oil. Add the garlic to the hot oil .Then the coconut , then the red chillies, each broken into half to let the seeds out .Mixed it up and dry roasted these on medium-high heat for a few minutes, roasted these until they were golden-brown and then placed them in the grinder to allow them to cool
Mash the potatoes roughly with a fork.Chop the chillies.
And the garlic, grate the ginger .
Heat oil in the kadhai. add the mustard seeds to it till they sputter.
Add the asafoetida and curry leaves.
Mash the potatoes roughly with a fork.Chop the chillies.
And the garlic, grate the ginger .
Heat oil in the kadhai. add the mustard seeds to it till they sputter.
Add the asafoetida and curry leaves.
Add turmeric powder and the chillies, ginger and garlic.After frying for about a minute, add the potatoes. and salt and mix well.
Cook it for about 2 minutes on medium heat and then took it off to cool slightly. It needs to be handle-able because we’re going to shape and fry them in a few minutes!
Next make the batter. First, measure the besan , add salt and turmeric powder.
Mix it up and add enough water to make a thick paste like batter. This is slightly easier to handle because we need to shape the potatoes, coat them in this batter and fry. If the batter is too runny, then it won’t stick to the potato balls.
Put the oil for frying in the kadhai and placed it on high high. While it was heating, I divided the potatoes into 6 equal portions and proceed to shape them into balls.Then I dipped each in the besan batter and place them in the hot oil.
Using a slotted spoon, I flipped them over and kept an eye on them till they turned golden.
Lift them out with the slotted spoon, drain as much oil and place them on paper towels to drain more oil.
Assemble your vada in between the pavs , spread the coriander chutney and red chutney and njoy .
Cook it for about 2 minutes on medium heat and then took it off to cool slightly. It needs to be handle-able because we’re going to shape and fry them in a few minutes!
Next make the batter. First, measure the besan , add salt and turmeric powder.
Mix it up and add enough water to make a thick paste like batter. This is slightly easier to handle because we need to shape the potatoes, coat them in this batter and fry. If the batter is too runny, then it won’t stick to the potato balls.
Put the oil for frying in the kadhai and placed it on high high. While it was heating, I divided the potatoes into 6 equal portions and proceed to shape them into balls.Then I dipped each in the besan batter and place them in the hot oil.
Using a slotted spoon, I flipped them over and kept an eye on them till they turned golden.
Lift them out with the slotted spoon, drain as much oil and place them on paper towels to drain more oil.
Assemble your vada in between the pavs , spread the coriander chutney and red chutney and njoy .
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