Скачать или смотреть वडा पाव | Vada Pav | Mumbai Street Food | Popular Indian Recipe | Sanjeev Kapoor Khazana

The famous Vada Pav is every Mumbaikar's pride. Tasty Vada (fritters) placed inside a Pav (bun) along with generous chutneys never fails to impress anyone.

VADA PAV

Ingredients

5-6 medium potatoes, boiled, peeled, and mashed
6-8 pavs, horizontally slit
2 tbsps oil
1 tsp mustard seeds
1 tsp split skinless black gram (dhuli urad dal)
¼ tsp asafoetida (hing)
12-15 curry leaves
1½ tbsps coarsely crushed ginger-garlic-green chillies
½ tsp turmeric powder
Salt to taste
2-3 tbsps chopped fresh coriander leaves
½ lemon
Oil for deep frying
10-12 green chillies, slit
Green chutney as required
Date and tamarind chutney as required
Dry red chilli-garlic chutney as required
Batter
2 cups gram flour (besan)
½ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
¼ tsp baking soda
Salt to taste

Method

1. To make the stuffing, heat oil in a kadai. Add mustard seeds, split skinless black gram, and sauté till golden brown. Add asafoetida, curry leaves, and crushed ginger-garlic-green chilli and mix well. Cook for 1-2 minutes.
2. Add turmeric powder, and salt and mix well. Cook for 1-2 minutes.
3. Add the boiled potatoes, and mix till well combined. Cook for 1-2 minutes.
4. Add coriander leaves, and squeeze juice of lemon and mix. Switch the heat off and allow the mixture to cool completely.
5. To make the batter, take gram flour, turmeric powder, red chilli powder, salt, and baking soda in a large bowl. Add 1½ cups water and mix with the help of your hand till a smooth batter is formed.
6. Heat sufficient oil in another kadai.
7. Divide the stuffing into equal portions and shape each portion into a ball. Slightly flatten it. Dip each portion into the batter and coat it well from all sides. Gently slide this in to the hot oil and deep fry till golden brown. Drain on an absorbent paper. This is a vada.
8. Drizzle some of the batter into the hot oil and deep fry till golden brown and crisp. Drain the fried batter into an absorbent paper.
9. Similarly, slide in the slit green chillies and deep fry for 1-2 minutes. Drain on an absorbent paper and generously sprinkle salt over it and toss well.
10. To make a vada pav, apply some green chutney, date and tamarind chutney, sprinkle dry red chilli-garlic chutney over one side of the slit pav. Place a vada on it, sprinkle some of the fried batter pieces, and place a fried chilli on top. Cover with the remaining side of the pav.
11. Arrange the vada pavs on a serving plate and serve hot.


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