Vada Pav
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| Potato vada |
 |
| Stuffing |
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| 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.
