Vada Pav - Chef In You

Vada Pav by Sangeeta on Aug 27, 2011

Vada Pav has iconic status in Mumbai,India. It used to be "poor man's food", but these days even the rich and famous started loving it.You can say an Indian BURGER:)I added little bit twist to eat by adding grated peach to eat,the little bit tangy flavor of peach goes well with it....it is optional if wish you can avoid it,other wise it"s done in a authentic way...once i added mango (neelam variety).....believe me it tasted delectable,that"s what cooking is,you can play with different ingredients and make new,tasty dish according to your palatebility:))

Cook time: Under 30 min
Prep time: Under 30 min
Yields: serves 4-6 person

Ingredients

For Vada:
250 kg potatoes boiled, peeled and mashed
1/4 cup grated peach or neelam mango or 1 tbsp dry mango powder or 1 tbsp lemon juice
1/2 teaspoon sugar
2 teaspoon garlic paste
2 teaspoon ginger paste
3-5 green chillies paste / as per taste
For Tempering:
1 teaspoon oil
1/2 tsp mustard seeds
few curry leaves (chopped)
1/2 tsp turmeric powder
salt to taste
For Batter:
2 cups bengal gram flour
1/2 teaspoon soda-bi-carb
salt to taste
water as needed
Vegetable oil for deep frying
6 Pav
1/2 cup Tamarind Chutney
1/2 cup Coriander Chutney
1/2 cup peanut garlic chutney
Fried green chillies

Method

For Batter:Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste,keep aside.

For Tempering:Heat oil in a pan and add the mustard seeds, curry leaves and turmeric powder.

For Vada:Mix all ingredients and add tempering.Mix well and make lemon size balls.

Heat oil in a wok ,dip potato ball at a time into the batter ,coat well and then deep fry till golden,drain on tissue paper.

Take one Pav,slit in half and put a spoonful each of Tamarind Chutney, Coriander Chutney and peanut garlic chutney each on it.

Place vada on top and fold over,by gently pressing down. Serve HOT.....with fried green chillies.

Vada Pav by Sangeeta on Aug 27, 2011

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