Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt
Method:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.
Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt
Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece garlic (optional)
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece garlic (optional)
1teaspoon lemon juice,salt
Method:
Grind all to a smooth paste. Do not make too watery.
Grind all to a smooth paste. Do not make too watery.
Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt
Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Making vada pav:
Take a Pav which are slightly smaller than the actual Pav. Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to Pav as desired.
Take a Pav which are slightly smaller than the actual Pav. Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to Pav as desired.
No comments:
Post a Comment