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Main ingredients | Potatoes, Pavs, Mustard seeds, Split skinless black gram (dhuli urad dal), Asafoetida, Curry leaves, Crushed ginger-garlic-green chillies, Turmeric powder, Fresh coriander leaves, Green chillies, Lemon, Date and tamarind chutney, Red chilli-garlic chutney, Gram flour, Baking soda |
Cuisine | Mumbai |
Course | Snack |
Prep time | 30-35 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 5-6 medium potatoes, boiled, peeled, and mashed
- 6-8 pavs, horizontally slit
- 2 tablespoons oil + for deep-frying
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black gram (dhuli urad dal)
- ¼ teaspoon asafoetida (hing)
- 12-15 curry leaves
- 1½ tablespoons coarsely crushed ginger-garlic-green chillies
- ½ teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves
- ½ lemon
- 10-12 green chillies, slit
- Green chutney as required
- Date and tamarind chutney as required
- Dry red chilli-garlic chutney as required
- Batter
- 2 cups gram flour (besan)
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Salt to taste
- ¼ teaspoon baking soda
Method
- To make the vadas, heat oil in a kadai, add mustard seeds and split skinless black gram, and sauté till grams turn golden brown. Add asafoetida, curry leaves, and crushed ginger-garlic-green chilli and mix well. Cook for 1-2 minutes.
- Add turmeric powder, and salt and mix well. Cook for 1-2 minutes.
- Add the boiled potatoes, and mix till well combined. Cook for 1-2 minutes.
- Add coriander leaves and squeeze juice of lemon into the bowl and mix. Switch the heat off and allow the mixture to cool completely.
- To make the batter, take gram flour, turmeric powder, red chilli powder, salt and baking soda in a large bowl. Add 1½ cups water and mix with your hand till a smooth batter is formed.
- Heat sufficient oil in another kadai.
- Divide the potato mixture into equal portions, shape each portion into a ball and flatten them slightly. Dip each ball in the batter and ensuring that they are well coated on all sides. Gently slide them into hot oil and deep-fry till golden brown. Drain on an absorbent paper. This is a vada.
- Drizzle some of the batter into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Similarly, slide in the slit green chillies and deep-fry for 1-2 minutes. Drain on absorbent paper and generously sprinkle salt over it and toss well.
- To make a vada pav, apply some green chutney, date and tamarind chutney and sprinkle dry red chilli-garlic chutney over the base half of each slit pav. Place a vada on it, sprinkle some of the fried batter pieces and place a fried chilli on top. Cover with the top half of the pav.
- Arrange the vada pavs on a serving plate and serve hot.
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