Tuesday, 24 January 2012

Vada Pav

vada pav

Vada pav is a famous Maharashtrian street food. It’s an Indian version of burger. Call it batata vada or bonda, it is finger licking good. Earlier vada pav was a favorite street food of a Mumbaikar, now it is eaten all over India.
Recipe of vada pav
4 big potatoes- boiled, peeled and mashed
3-4 green chillies- chopped
A pinch of hing (asafoetida)
Salt to taste
1/4 tsp turmeric powder
Juice of a lemon
Fresh coriander leaves- chopped

1/2 cup besan (gram flour/ chickpea flour)
1 tbsp rice flour (chawal ka atta)
1/2 tsp red chilli powder
Salt to taste
1/4 tsp turmeric powder
1/4 tsp soda bicarbonate
1 tbsp oil

Oil to deep fry

5 pav or any soft, unsweetened bun

Sweet tamarind chutney (Imli chutney)

Mint coriander chutney (dhania pudina chutney)
1. In a bowl, mix potatoes with rest of the ingredients of vada. Mix well using your hands.
2. Make ping pong sized balls from this mixture.
3. In another bowl, mix all the ingredients of batter. Add water little by little, mixing with other hand, to make a thick, smooth, lump free batter.
4. In a kadhai/ wok, heat oil for deep frying. Dip potato balls in the batter so that they are well coated with the batter. Shake off excess batter.
5. Turn the heat to medium. Put these balls in the oil. Do not overcrowd the kadhai. Fry vadas from both sides by turning. Fry vada till golden brown.
6. Drain on an absorbent paper.
7. Warm the pav or bun. Slit the pav such that it is connected at the base and not separated into 2 parts.
8. Spread sweet tamarind chutney on one side and green coriander chutney on the other side of inside portion of pav.
9. Place vada inside the pav and flatten the vada a little. Similarly make other vada pav with rest of the vada and pav. Serve hot.

1 comment:

  1. Very nice and detailed recipe steps.

    Apani Rasoi