Saturday, March 27, 2010
One of the most popular street foods of Mumbai, vada pav is an easy to make recipe.
Maharashtrian style Batata vadas, spiced with dry garlic red chutney, imli chutney, cilantro chutney, green chillies, Spice Spice Baby ...
RECIPE MAKES 10 BATATA VADAS FOR VADA PAV
INGREDIENTS FOR THE BATATA VADAS
3 potatoes, 1 onion finely chopped
1 teaspoon urad dal (split, white), 1 teaspoon rai, 1.5 tablespoons green chilli paste, 1.5 tablespoons garlic paste, 5-7 curry leaves, pinch of hing, salt to taste, 3 tablespoons dhaanajeeru, 1/2 to 1 teaspoon Everest Garam Masala (optional), 1 cup fresh cut cilantro
1. Boil 3 potatoes to 4 whistles, cool cooker completely, peel off the skin, mash
2. On medium flamme, heat 3-4 tablespoons oil for vaghaar in a non-stick pan, add urad dal (wait till it turns pink) then add 1 teaspoon rai, 1.5 tablespoons green chilli paste, 1.5 tablespoons garlic paste, 5-7 curry leaves, pinch of hing
Add the finely chopped onion + 2 teaspoons salt, let onions cook till they are transparent.
3. After onions are done, add the mashed potatoes, 3 teaspoons salt, 3 tablespoons dhaanajeeru, 1/2 to 1 teaspoon Everest Garam Masala (optional), 1 cup fresh cut cilantro. Mix well.
Switch flame to less than medium, let the masala cook for 3-4 mins, mix so it does stick to the bottom of the pan.
4. After 3-4 mins, switch off the flame & let the batata vada masala cool completely.
5. After it cools down, make 10 equal portions, roll into big batata vadas & slightly flatten them to a patty shape so they easily fit in the pav buns.
BESAN COVER MASALA
In a big bowl, add the following ingredients
1.5 cups besan
3 tablespoons rava (sooji) or rice flour (to make the cover more crisp)
3 teaspoons salt
1/8 teaspoon haldi
1/2 tablespoon green chilli paste
2 teaspoons red chilli powder
1/2 teaspoon ajmo (ajwain seeds)
Mix all the dry ingredients with a spoon. Little by little, add 1.5 cups water such that there are no lumps in the batter.
Heat oil on medium heat for 10-12 mins.
Dip 1 patty in besan batter, with a big size spoon coat the batata vada completely with the besan mixture. Lift the spoon off the bowl with the patty in it & insert it in hot oil.
Insert 3-4 batata vadas at a time for even cooking. This will take 4-5 mins. Keep turning them often for even color.
Remove from oil. Serve hot with pav buns, spicy dry garlic red chutney (recipe uploaded separately), cilantro chutney (recipe is in Sandwich recipe), Imli chutney, green chillies
You can add any of these chutneys inside the bun or set them aside for dipping the pav buns.
If there is any leftover besan batter, dip some dry bread slices (1 slice cut in 4 pieces) in this batter & fry them.
Prepare & enjoy !!!
Posted by falguni at 8:44 PM