Vadapav

Description

It is a popular street food and a staple of Maharashtra state in India. Vada pav is often termed a thrifty, affordable, or economical Indian burger prepared with basic ingredients to match the local desi taste buds

Ingredients

• 2 tsp oil
• ½ tsp mustard
• pinch of hing / asafoetida
• few curry leaves
• 1 inch ginger, crushed
• 2 clove garlic, crushed
• 1 chilli, finely chopped
• 2 tbsp coriander, finely chopped
• ¼ tsp turmeric / haldi
• potato / aloo, boiled & mashed
• ½ tsp salt
• 1 tbsp lemon juice
• ¾ cup besan / gram flour
• 1 tbsp rice flour
• ¼ tsp turmeric
• ¼ tsp kashmiri red chilli powder
• pinch of asafoetida
• 1/2 tbsp baking soda
• 1 cup water
• oil for deep frying
• 6 pav buns
• 6 chillies
• 3 tbsp green chutney
• 3 tbsp tamarind chutney

Steps

1. Firstly, in a large kadai heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and a few curry leaves.
2. Also add 1-inch ginger, 2 clove garlic, 1 chili, and 2 tbsp coriander and saute well.
3. Further, add ¼ tsp turmeric and saute for 30 seconds.
4. Additionally, add 2 boiled and mashed potatoes and ½ tsp salt.
5. Mix well making sure all the spices are combined well with the potato.
6. Turn off the flame and add 1 tbsp lemon juice.
7. Mix well and the aloo mixture is ready. Keep aside.
8. Further, prepare besan batter by taking ¾ cup besan, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chili powder, a pinch of hing, ¼ tsp salt, and ¼ tsp baking soda.
9. Add ½ cup water or as required and prepare the smooth lump-free batter
10. Now make a ball-sized aloo mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.
11. Dip in prepared besan batter and coat well.
12. Deep fry in hot oil stirring occasionally,fry till vada turns golden and crisp
13. Drain the vada on kitchen paper to absorb excess oil. keep aside
14. Now fry the green chilli, by turning off the flame
15. Now slit the pav bun center halfway without cutting fully.
16. Spread 1 tsp green chutney, ½ tsp tamarind chutney, and ½ tsp dry garlic chutney on one side of the inside pav.
17. Place the prepared vada in the center of the pav
18. Finally, press the vada pav and serve immediately