Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Potatoes boiled, peeled and cut into cubes 4 medium
Refined flour (maida) 4 cups + 2
Oil ½ tablespo
Yeast 4 teaspoons
Castor sugar (caster sugar) 4 teaspoons
Mustard seeds 1/2 tablespoon
Green chillies finely chopped 2
Curry leaves 4-5
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Lemon juice 1 teaspoon
Milk powder 4 teaspoons
Butter 2½ tablesp
Vada pav chutney as required
Milk as required
Put yeast and castor sugar in a bowl and mix. Add two tablespoons of warm water, mix well and set aside to activate.
Heat half tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.
Add green chillies, curry leaves, turmeric powder, coriander powder and two tablespoons water and mix well. Add potatoes and toss well.
Add coriander leaves, salt and lemon juice and mix well. Remove from heat and set aside to cool.
Place flour on the worktop and make a well in the center. Add milk powder, salt and activated yeast mixture in the well, mix and knead into a soft dough using water as required.
Add two and a half tablespoons butter and knead again. Cover with a damp muslin cloth and set aside to ferment for twenty to twenty-five minutes.
Preheat oven to 180° C. Grease a cake tin with some oil.
Dust the worktop with some flour, place the dough on it and roll. Divide the dough into eight equal portions shaped into balls. Make a cavity in the centre ensuring that the edges are thin, while the center is thick. Stuff cooked potato mixture in the center and top it up with vada pav chutney. Shape into smooth balls.
Place the stuffed vada pavs in the greased tin, cover with a damp muslin cloth and set aside to prove for fifteen minutes.
Brush the proved vada pavs with some milk. Place the tin in the preheated oven and bake for fifteen to twenty minutes.
Remove from oven, brush with the melted butter, remove from the tin and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.