Who hasn't tried Vada Pav ? It is just so mouth watering. I remember my Mom used to make it for all my family member's birthday. Everyone used to enjoy eating it. No one is yet bored of it. My mom is very perfect in making them. Lets see my Mom's recipe for Vada Pav.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients:
- 8 - 10 Potatoes
- Green chilli - ginger - garlic ground in a mixie roughly (not into a very fine paste)
- Corriander leaves
- turmeric powder
- Aamchur powder
- Oil
- 1 tsp mustard seeds
- 8 - 10 Curry leaves
- Asafetida
- Salt to taste
- Gram Flour
- Red chilli powder
- garam Masala
- Pavs
- Red Chili Garlic Chutney (Grind1/2 cup grated dry coconut, 2 - 3 big garlic cloves, 1 tsp red chili powder & salt to taste into rough powder. Add no water. Set aside.)
- Green Chutney (Grind 4 green chilies, lots of coriander leaves, very few mint leaves, 1 big garlic clove, salt to taste & little water for grinding into a fine thick paste. Set aside.)
- Tamarind Chutney
- Green Chilies
- Boil potatoes. While hot, peel off its skin & mash them properly.
- Heat oil in a vessel. Add mustard seeds. Once they splutter, add curry leaves, 1/2 tsp turmeric powder & inch of asafetida to it. Add this hot tempering to the mashed potatoes mixture.
- Also add 2 tbsp green chilli-ginger-garlic paste, salt to taste, lots of chopped coriander laves & aamchur powder to the mashed potatoes. Mix all this well. Check for seasoning.
- Now make small round balls of this mixture & set aside.
- For the coating, mix gram flour, pinch of asafetida, salt to taste, 1/4 tsp red chilli powder, 1/2 tsp garam masala & water little by little. You want this batter to be of medium consistency. Stir well. See to it there are no lumps.
- Heat oil in a heavy bottomed wide kadai.
- Now take each ball of the potato mixture, dip it in the gram flour batter & put it in the hot oil. Do this for other potato balls as well until it fits in the kadai.
- The vadas will float on the top. & there will be lots of bubbles in the oil.
- Keep the heat on medium. Once you see the number of bubbles has lowered maybe after around 3-4 minutes, Flip & check for a vada if it has turned golden. If it has, flip the other vadas as well. If it hasn't turn golden, flip it again & let it get golden.
- Let the vadas fry from both sides until golden colored. It will take around 7-8 minutes for each batch of frying.
- Once done, remove the vadas on a paper napkin to absorb the excess oil.
- Slit a pav (Dont divide it into two parts) & make a packet in it so that you put the vada in it.
- Apply red chilli garlic chutney to one side, Green chutney & tamarind chutney to the other side. Put a vada in it. & enjoy it !!
- You can also fry some green chillies in the hot oil & drizzle some salt on it. If you can bear the heat from the chillies, you can enjoy a small bite of this fried chillies along with the mouthwatering Vada Pavs.
- Peel off & mash the potatoes while hot. It is easy to mash them while hot. You can use a potato masher.
- Don't let the potatoes sit in the water for too long. It will make your potato mixture too soggy.
- Be careful while making gram flour batter. Don't make it too thick It wont taste good. Also Don't make it too thin otherwise the potato mixture will come out while frying.
- Be careful while putting the vadas in the hot oil. Don't put your fingers in the hot oil. Also don't put the vadas in the hot oil from a distance, the hot oil will splutter on your hands.
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