Vada Pav

Prep time: 15 mins Cooking time: 15 mins

Ingredients

Vadapav masala

• 1/4 cup groundnuts

• 7-8 garlic cloves chopped

• 1/2 teaspoon cumin and saunf

• 1 teaspoon coriander seeds

• 1/4 teaspoon sesame seeds

• 1/2 cup grated dry coconut

• 1 tablespoon chili flakes / red chili powder

• Salt to taste

• 1/2 tablespoon oil

Vada

• 1 tablespoon oil

• 2 green chilies chopped

• 1/2 teaspoon mustard and cumin

• 1 small onion chopped

• 2 potatoes boiled

• Salt to taste

• 1/2 teaspoon turmeric

• 1 cup besan/chicpea flour

• 1/2 teaspoon salt

• A pinch of baking soda

• 1/4 cup water

• Oil to deep fry vadas

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Instructions

Vadapav Masala

1. Heat 1/2tsp oil and add chopped garlic and fry until they turn brown. Take out and keep aside.

2. Add groundnuts and fry until raw smell goes and starts browning, add saunf, cumin, sesame and coriander seeds and fry for 3 mins.

3. Add dry coconut and turn off the flame, let it fry in the remaining heat.

4. Once it is cooled, put all the ingredients in mixer-grinder and add chili flakes/red chili powder, salt and make a fine powder.

Making Vada

1. Boil 2 potatoes and remove the skin and mash them lightly. Keep aside.

2. Heat oil and add mustard and cumin. Once they start spluttering, add chopped green chilies and chopped onion.

3. Fry until onions are golden brown, add the boiled and mashed potatoes, add salt and mix.

4. Let it cool until the batter for vada is done.

5. In a bowl, add 1 cup besan/chicpea flour, salt, a pinch of baking soda and water. and mix it to a thick lump free batter.

6. Now add turmeric (optional) to the potato mixture and make lemon sized balls. ( You can make bigger vadas if you wish)

7. Heat oil for deep frying.

8. Press the lemon sized ball slightly on the top and bottom to make them a bit flattened.

9. Dip in the batter and coat well and carefully put them in the hot oil to deep fry them.

10. Take out once the vadas are golden brown and crisp.

Assembling the VadaPav

1. Cut the pav in the middle on 3 sides and apply green and sweet chutney.

2. Smear the masala powder and press the pav together so both sides are coated with masala powder and chutneys.

3. Now keep the vada in the middle.

4. Serve with fried chilies and relish with hot chai!

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Pictorial Instructions

Heat 1/2tsp oil and add chopped garlic and fry until they turn brown. Take out and keep aside.

Add groundnuts and fry until raw smell goes and starts browning, add saunf, cumin, sesame and coriander seeds and fry for 3mins.

Add dry coconut and turn off the flame, let it fry in the remaining heat.

Once it is cooled, put all the ingredients in mixer-grinder and add chili flakes/red chili powder, salt and make a fine powder.

Boil 2 potatoes and remove the skin and mash them lightly. Keep aside.

Heat oil and add mustard and cumin. Once they start spluttering, add chopped green chilies and chopped onion.

Fry until onions are golden brown, add the boiled and mashed potatoes, add salt and mix.

Let it cool until the batter for vada is done.

In a bowl, add 1 cup besan/chicpea flour, salt, a pinch of baking soda and water. and mix it to a thick lump free batter.

Now add turmeric (optional) to the potato mixture and make lemon sized balls. ( You can make bigger vadas if you wish)

Heat oil for deep frying.

Press the lemon sized ball slightly on the top and bottom to make them a bit flattened.

Dip in the batter and coat well and carefully put them in the hot oil to deep fry them.

Take out once the vadas are golden brown and crisp.

Cut the pav in the middle on 3 sides and apply green and sweet chutney.

Smear the masala powder and press the pav together so both sides are coated with masala powder and chutneys.

Now keep the vada in the middle.

Serve with fried chilies and relish with hot chai!