Vada pav
Vada pav
This is a popular dish of Maharashtra. They eat it as breakfast or snack.
Ingredients
Pav - 6 (this is a type of bun, available in provisional stores like nilgiris)
Batata vada
Potatoes - 3 medium sized
Boil the potatoes in a pressure cooker. Peel it and mash it. Keep it aside.
For grinding
Green chillies - 3 chopped
Garlic - 5 to 6 cloves
Ginger - 1 inch peeled
Coriander leaves - 4 tbsp finely chopped
Mint leaves (pudina) - 5 tbsp finely chopped
Chop these ingredients and grind them using a mixie. This is green chutney. Add 3/4th of this to the mashed potatoes
For seasoning
Oil - 2 tbsp
Asofoetida - pinch
Mustard seeds - 1 tsp
Heat oil and add mustard seeds and a pinch of asofoetida. Allow the mustard seeds to splutter. Add this to the mashed potatoes. Add salt and Mix it well. Take small portions of this mix. Flatten it using the palm of your hand. Keep it in a plate.
For the batter
Besan powder - 1/4 cup
Rice flour - 2 tbsp
Red chilli powder - 2 tsp
Salt - for taste
Turmeric powder - 1/2 tsp
Baking soda - a pinch
Water - as required
Take a bowl and make a smooth and thick batter by mixing all the ingredients mentioned above under FOR THE BATTER.
Making batata vada
Take the slightly flattened potato mix. Dip it in the batter. Take a kadai with oil. Heat it. Gently drop the batter dipped potato mix into oil. Deep fry the vada till golden brown.
Assembling the vada pav
Slice the pav into half without completely breaking it. Spread butter and the green chutney on both sides. Put 1 tsp of chutney powder, (any chutney (idli) pudi will do. I used this Chutney pudi.) Sandwich the batata vada in between the pav. Serve it.
Tip
Slice green chilli into half and deep fry it. You can sandwich this along with batata vada and serve.
This is a popular dish of Maharashtra. They eat it as breakfast or snack.
Ingredients
Pav - 6 (this is a type of bun, available in provisional stores like nilgiris)
Batata vada
Potatoes - 3 medium sized
Boil the potatoes in a pressure cooker. Peel it and mash it. Keep it aside.
For grinding
Green chillies - 3 chopped
Garlic - 5 to 6 cloves
Ginger - 1 inch peeled
Coriander leaves - 4 tbsp finely chopped
Mint leaves (pudina) - 5 tbsp finely chopped
Chop these ingredients and grind them using a mixie. This is green chutney. Add 3/4th of this to the mashed potatoes
For seasoning
Oil - 2 tbsp
Asofoetida - pinch
Mustard seeds - 1 tsp
Heat oil and add mustard seeds and a pinch of asofoetida. Allow the mustard seeds to splutter. Add this to the mashed potatoes. Add salt and Mix it well. Take small portions of this mix. Flatten it using the palm of your hand. Keep it in a plate.
For the batter
Besan powder - 1/4 cup
Rice flour - 2 tbsp
Red chilli powder - 2 tsp
Salt - for taste
Turmeric powder - 1/2 tsp
Baking soda - a pinch
Water - as required
Take a bowl and make a smooth and thick batter by mixing all the ingredients mentioned above under FOR THE BATTER.
Making batata vada
Take the slightly flattened potato mix. Dip it in the batter. Take a kadai with oil. Heat it. Gently drop the batter dipped potato mix into oil. Deep fry the vada till golden brown.
Assembling the vada pav
Slice the pav into half without completely breaking it. Spread butter and the green chutney on both sides. Put 1 tsp of chutney powder, (any chutney (idli) pudi will do. I used this Chutney pudi.) Sandwich the batata vada in between the pav. Serve it.
Tip
Slice green chilli into half and deep fry it. You can sandwich this along with batata vada and serve.
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