vada pav recipe by tarla dalal
Ingredients For Vada Pav 8 ladi pavs (small squares of white bread) 1 recipe dry garlic chutney For The Vada Filling 1 1/2 cups boiled and mashed potatoes 2 green chillies , chopped 1 1/2 tbsp grated garlic (lehsun) 2 tsp roughly chopped ginger (adrak) 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 6 to 8 curry leaves (kadi patta) 1/2 tsp turmeric powder (haldi) 1 tbsp oil For The Outer Covering 3/4 cup besan (bengal gram flour) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp oil salt to taste Other Ingredients For Vada Pav oil for deep-frying Method For the vada filling Pound the green chillies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds. For the outer covering Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. 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 absorbent paper and keep aside. How to proceed to make vada pav To make vada pav, slice each pav into half and spread some dry garlic chutney inside. Place one vada in each pav and serve the vada pav immediately.
vada pav recipe by hebbars kitchen
INGREDIENTS for aloo mixture: 2 tsp oil ½ tsp mustard pinch of hing / asafoetida few curry leaves 1 inch ginger (crushed) 2 clove garlic (crushed) 1 chilli (finely chopped) 2 tbsp coriander (finely chopped) ¼ tsp turmeric / haldi 2 potato / aloo (boiled & mashed) ½ tsp salt 1 tbsp lemon juice for besan batter: ¾ cup besan / gram flour 1 tbsp rice flour ¼ tsp turmeric / haldi ¼ tsp kashmiri red chilli powder / lal mirch powder pinch of hing / asafoetida ¼ tsp salt ¼ tsp baking soda ½ cup water oil for deep frying other ingredients: 6 ladi pav / dinner rolls 7 green chilli 6 tsp green chutney 3 tsp tamarind chutney 3 tsp dry garlic chutney INSTRUCTIONS firstly, take ball sized aloo mixture and dip in besan batter and coat well. deep fry in hot oil stirring occasionally. now slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney. place the prepared vada in center of pav, chura and fried chilli. finally, press the vada pav and serve immediately.
