Mumbai Vada Pav

Mumbai Vada Pav

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 45 minutes.
1. 2 Potatoes
2. 2 Green Chillies
3. 2 Cloves Of Garlic
4. 10 gms of Ginger
5. 1 tsp of Black Mustard
6. 4 Curry Leaves
7. 1 tsp Turmeric Powder
8. 1/2 tsp of Hing
9. 1 cup gram flour
10. 1 tsp Chilli Powder
11. 1/2 tsp baking soda
12. Salt in a bowl
13. Oil for frying
1. Boil or steam 2 potatoes until tender.
2. Set aside to cool and then mash without any big lumps
3. Take 2 green chillies, 2 cloves of garlic and a small piece of ginger and grind them together to form a coarse
4. Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves. when the mustard seeds splutter,
add the chilli-garlic ginger paste and fry for 30 seconds till you get the fragrance
5. Then add the mashed potatoes,1/4 tsp turmeric powder, a pinch oh hing or asafoetida and salt to taste
6. Turn off flame and mix well until the micture is well combined. Don’t add any water as the mixture needs to
be thick.
7. Place 1 cup besan (gram flour), 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda,
and some salt in a bowl and mix it well to combine
8. Add enough water to make a thick paste
9. Divide the cooled potatoe mixture in to 6 equal size balls and coat in the prepared batter
10. Heat oil in a kadai or wok to deep fry the vada. when the oil reaches smoking point gently drop the vada
into it.
11. Once the vada is golden brown drain and set aside.
1. Place a generous amount of green chutney on one side of the pav or burger bun. Place a batata vada over it and
top off with a generous sprinkle of garlic chutney.
2. Serve with fried green chillies for those who want an extra spice kick. Some ketchup would go well with vada
pav too.

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *