Sunday, 11 September 2011

Vada Pav

Vada Pav

Potato vada


Vada pav

Pav with chutnies and onion

Potatoes (boiled, peeled and mashed roughly) – 3 large
Ginger (peeled and finely chopped) – 1 inch piece
Green chilies (finely chopped) – 2
Garlic (peeled and finely chopped) – I clove
Coriander leaves (destalked and finely chopped|) – two table spoons
Oil for tadka – 1 teaspoon
Turmeric – ¼ spoon
Mustard seeds - ½ spoon
Salt to taste

For the batter

Besan -1/2 cup
Salt to taste
Chilli powder – ½ teaspoon

Oil for frying

For garnish

Green chutney (made of coriander, chilies, ginger, garlic, lemon juice) – 2 table spoons
Red sweet chutney – 2 table spoons (you can use Smith and Jones Bhelpuri chutney for this)
Raw onion (peeled and finely chopped) – 1 small
Fresh pav bread 6-8 pieces

Method of preparation

Prepare the stuffing by heating the oil in the pan, temper with mustard seeds, and add turmeric, ginger, garlic, chilies. Sauté for about one minute then add the mashed potatoes along with salt and coriander. Mix well to form into a rough mixture. Form 8 flat patties out of the mixture.

Mix the besan, salt, chilly powder into a thick batter by using enough water to form a thick paste. Using a large spoon to make this batter ensures that there are no lumps in the batter. Dip the disks of potato mixture in the batter till well coated and deep fry till crisp and golden.

Serve by cutting the pav in half, applying the green and red chutney and placing the hot potato vada in the middle. Garnish with onion before serving.

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