Скачать или смотреть Mumbai Style Vada Pav | वड़ा पाव | Street Food | Rainy Season Special | Masterchef Natasha Gandhi

#VadaPavRecipe #MonsoonRecipe #MasterchefNatashaGandhi

I love eating Vada pav
And the monsoon season is perfect to make these. So sharing the recipe of this delicious snack along with my fav Vada pav places in mumbai

Serves: 15-16 vadas
Prep Time: 20-25 minutes
Cooking Time: 20-25 minutes

Ingredients:
For Besan Batter:
• 2 cups sieved gram flour
• 1/4 tsp carom seeds
• A pinch of salt
• 1 tsp turmeric powder
• Water

For Green Chutney:
• 1 cup coriander leaves
• 1/2 cup mint leaves
• 7-8 garlic cloves
• 1 medium-sized ginger
• 2 tbsp peanuts
• Salt
• Water

For Vada Filling:
• 5-6 green chillies
• 8-10 garlic cloves
• 1 small piece of ginger
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A handful of curry leaves
• 7-8 medium boiled potatoes
• 1 tsp turmeric powder
• Salt
• 1 tbsp green chutney (prepared earlier)
• Juice of 1 lemon
• 1 tbsp jaggery powder

For Sukhi Chutney:
• 10-12 whole garlic cloves (with skin)
• Prepared fried Chura
• 2 tbsp red chilli powder
• Salt

Instructions:

Preparing the Besan Batter:
1. Mix Dry Ingredients:
• In a bowl, add gram flour, carom seeds, salt, and turmeric powder.
2. Combine with Water:
• Gradually add water in batches and whisk together incorporating air until a smooth and lightly thick batter forms.
3. Rest the Batter:
• Let the batter rest for 10-15 minutes.

Preparing the Green Chutney:
4. Blend Ingredients:
• In a blender jar, blend coriander leaves, mint leaves, garlic cloves, ginger, peanuts, salt, and water.


Preparing the Vada Filling:
5. Make Green Paste:
• Using a mortar and pestle, grind green chillies, garlic cloves, and ginger to a coarse consistency.
6. Cook the Filling:
• In a kadhai, heat oil, mustard seeds, cumin seeds, and curry leaves until they splutter.
• Add the prepared green paste and cook for a few minutes.
• Add boiled potatoes and crush them well.
• Add turmeric powder, salt, and green chutney.
• Add lemon juice and jaggery powder. Mix until well combined.

Assembling the Vadas:
7. Shape and Fry:
• Shape the mixture into balls and flatten them slightly.
• Dip and coat the vadas in the besan batter and deep fry until light golden.


Preparing the Chura:
8. Fry the Chura:
• Using excess batter, pour it into hot oil with your fingers and deep fry until golden and floating.

Preparing the Sukhi Chutney:
9. Fry and Blend:
• Deep fry whole garlic cloves until golden.
• In a blender jar, add fried garlic, prepared chura, red chilli powder, and salt. Grind to a coarse texture.

Preparing the Accompaniment:
10. Fry Green Chillies:
• Deep fry slit green chillies until they start to splatter. Remove and sprinkle with salt.

Serving:
11. Assemble the Vada Pav:
• Slice a pav from the center.
• Apply green chutney on one side and sukhi chutney on the other.
• Place the vada inside, top with more chura, and garnish with fried green chillies.

Music used in my video: https://www.epidemicsound.com/music/f...

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