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Sunday, June 12, 2011

Vada Pav


Ingredients:
Pav buns - 2
Mint chutney - as required
Grind:
Pudina leaves - a bunch
Corriander leaves - a few
Green chillies - 3-4
Sugar - 1/2 tsp
Salt
Sweet tamarind chutney - as required
(Soak a few dates, dry grapes, a bit of tamarind for 1/2 an hr. Grind it along with some jaggery and a bit of red chilli powder. Strain and boil for few min till the chutney thickens.)

For the vadas:
Stuffing ingredients:
Potatoes - 2 (boiled , peeled and mashed)
Onion - 2 (chopped)
Green chillies - 3 (chopped)
Turmeric powder - a pinch
Ginger - garlic paste - 1 tsp
Corriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Hing
Salt - to taste
Corriander leaves - a few

Batter ingredients:
Besan - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1 tbsp or more if required
Salt to taste
Oil - to deep fry

Method:
Mix all the ingredients of the batter with water. The batter should of thick consistency like we do for bajji. Keep it aside.
Heat oil in a kadai. Add mustard seeds, urad dal, channa dal, hing and green chillies. Add onions, ginger garlic paste and fry till golden colour. Add the masalas and salt. Add the mashed potatoes and mix well. Lastly add corriander leaves and fry for another 5 minutes. The stuffing is ready.
Divide the potato mix into small balls. Heat the oil for deep frying on medium flame. When the oil is hot, dip one potato ball at a time into the besan flour to coat well and then deep fry them till golden brown. Drain on paper towel to remove excess oil.

Arranging the Vada pav:
Slit the pav buns in the middle. Slightly roast them. Spread some green chutney and sweet chutney to the pav as desired. Place a vada in the middle. Close them by slightly pressing it. Serve immediately when the vadas are hot. 




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