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Vada Pav

Aug-15-2018
Rekha Unni
11 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Vada Pav RECIPE

The Famous lipsmacking and Mouthwatering street food from Mumbai

Recipe Tags

  • Easy
  • Snacks
  • Breakfast and Brunch

Ingredients Serving: 3

  1. 2 teaspoon oil
  2. salt to taste
  3. half teaspoon mustard seeds
  4. Pinch of asafoetida
  5. 6-7 curry leaves
  6. 2 garlic cloves crushed
  7. 1 Green Chili finely chopped
  8. 2 tbsp chopped coriander leaves
  9. one teaspoon lemon juice
  10. two potatoes boiled and mashed
  11. 1/4 teaspoon turmeric
  12. one inch Ginger crashed
  13. For Batter
  14. 3/4 Cup besan
  15. 2 tablespoon rice flour
  16. half teaspoon Kashmiri Chilli powder
  17. salt to taste
  18. 1/4 teaspoon baking soda
  19. Hing pinch
  20. 1/4 teaspoon turmeric
  21. 1/2 cup water
  22. Oil for frying
  23. For assembling
  24. 5-6 pav
  25. 5-6 green chillies
  26. 6 teaspoon green chutney
  27. 3 teaspoon sweet chutney
  28. 3 teaspoon garlic chutney

Instructions

  1. HEAT OIL IN A PAN AND SPLUTTER MUSTARD SEEDS
  2. ADD CURRY LEAVES AND HING. MIX WELL
  3. ADD GINGER GARLIC GREEN CHILLIES AND CORIANDER LEAVES. SAUTE UNTIL RAW AROMA GOES AWAY
  4. ADD MASHED POTATOES AND SALT. MIX WELL
  5. ADD TURMERIC AND SAUTE FOR A MINUTE. SWITCH OFF
  6. ADD LEMON JUICE AND MIX WELL. ALLOW TO COOL
  7. IN A BOWL MIX BESAN AND RICE FLOUR
  8. ADD BAKING SODA, SPICE POWDERS AND SALT
  9. ADD WATER AS REQUIRED TO FORM SMOOTH THICK BATTER
  10. MAKE LEMON SIZED BALLS FROM POTATOES MIXTURE
  11. COAT WELL WITH BESAN
  12. DROP IN HOT OIL. FRY OVER MEDIUM HEAT UNTIL GOLDEN BROWN
  13. MAKE CHURAS FROM LEFTOVER BESAN. DEEP FRY UNTIL GOLDEN BROWN
  14. FRY GREEN CHILLIES UNTIL IT STARTS WILTING
  15. DRAIN EXCESS OIL
  16. SLIT PAV HALFWAY
  17. APPLY GREEN CHUTNEY, GARLIC CHUTNEY AND SWEET CHUTNEY ON PAV
  18. PLACE VADA, GREEN CHILI AND LITTLE CHURAS
  19. SERVE HOT

Reviews (1)  

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Sunaina Saxena
Aug-16-2018
Sunaina Saxena   Aug-16-2018

Woww...Yummyy...

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