New Update
/sanjeev-kapoor/media/post_banners/526840eb22e3278e6d7d18dcae11eb1cdc4afaefaa10fe0c9de208652bb5860f.jpg)
Main Ingredients | Vada, Large potatoes |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
Vada
- 4 large potatoes boiled, peeled and mashed
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon asafoetida
- 5-6 curry leaves
- 1½ tablespoons ginger-garlic-green chilli-coriander leaf paste
- ¾ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon fresh coriander leaves chopped
- 2 cups gram flour (besan)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 pinch baking soda
Masala pav
- 8 pavs slit
- Butter as required
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 large tomato, finely chopped
- 1 small green capsicum, finely chopped
- 2 tablespoons fresh coriander leaves chopped + to garnish
- 1 tablespoon red chilli paste
- 1 tablespoon pav bhaji masala
- Salt to taste
- 1 teaspoon lemon juice
- Green coconut chutney to serve
Method
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add ½ tsp asafoetida, curry leaves, and ginger-garlic-green chilli-coriander leaf paste, mix well and sauté for 2 minutes.
- Add ¼ turmeric powder and potatoes and mix well. Add salt and fresh coriander leaves and mix well. Set aside to cool.
- Take gram flour in a bowl, add cumin powder, coriander powder, red chilli powder, remaining asafoetida, remaining turmeric powder, salt, baking soda and sufficient water, and whisk well to make a semi-thick batter.
- Heat sufficient oil in a kadai.
- Divide the potato mixture into equal portions, shape them into balls and flatten them slightly. Dip each portion in the gram flour batter and slide into hot oil. Deep-fry till golden and crisp on the outside. Drain on absorbent paper.
- Heat 2 tbsps butter in a non-stick tawa, let it melt. Add onion and sauté till golden brown.
- Add ginger-garlic paste, mix well and sauté for 30 seconds. Add tomato, mix well and sauté for 4-5 minutes or till pulpy. Add capsicum, coriander leaves and red chilli paste and mix well.
- Add pav bhaji masala, salt and ½ cup water. Mash the mixture well with a masher. Cook for 1-2 minutes. Add remaining butter and lemon juice and mix well. Slide the cooked mixture on the sides of the tawa.
- Add a little butter in the middle of the tawa and let it melt. Place the pavs on it and cook for 30 seconds.
- Flip them and apply ¾ of the cooked mixture on the inner side, and fold in half. Apply the remaining mixture on top of the pavs. Cook for 30 seconds.
- Transfer 2 pavs onto each plate, place one cooked vada in the middle of each masala pav. Sprinkle some coriander leaves on top. Serve hot with green coconut chutney.
Advertisment