Sunday, 7 December 2014


Vada Pav Mumbai Style

For the vada filling:

Potatoes                   -2 cups boiled and mashed (Aloo)
Green chillies          -2 (Hari Mirch)
Garlic                      -3/4 (Lehsun)
Mustard seeds          -1 tspoon (Rai)
Asafoetida               -1/4 tspoon (hing)
curry leaves             -6 to 8 (kari patta)
Turmeric powder    -1/2 tspoon (haldi)
Oil                           -1 tblspoon

For the outer covering:

Gram Flour                    - 3/4 cup (Besan)
Turmeric Powder           - 1/4 tspoon (Haldi)
Baking Soda                  - 1/8 tspoon
Oil                                 - 1 tspoon
Salt                                - to taste

Oil for deep frying


Making the vada filing:

Crush the green chillies, ginger and garlic using a mortar and pestle or you can coarsely chop them in a chopper.
Heat the oil and add the mustard seeds to it.
When they start to crackle, add the Asafetida and curry leaves and sauté for a few seconds.
Add the chili, ginger, garlic mixture and sauté again for a few seconds.
Add the mashed potatoes, turmeric powder and salt, mix very well.
Remove from the flame and keep aside to let it cool.
Divide the mixture into 12 equal portions. Shape into rounds.

For the outer covering and frying:

Combine all the ingredients under "Outer Covering" in a bowl and make a batter using approximately 1/3 cup of water. Keep it  thick mixture not runny.
Dip each round of the vada filling into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. Drain on paper towel to absorb excess oil and keep aside.

Assembling the Vada Pav:

Slice each pav into half and spread some tomato garlic chutney inside.
Place one vada in each pav and serve immediately.
Fry some green chilis to go with the Vada Pav.

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