Straight out of the heart of Maharashtra in Western Indian, VADA PAV the most special iconic status food in India. It used to be poor mans food, but these days even the rich and famous can be spotted eating it at Mumbai numerous roadside food stalls. TRY IT BONGS OUR WAYS ;) Ingredients for vada : 3 big potatoes (boiled and mashed) 1 tsp oil 1/2 tsp mustard seed Pinch of asafetida 7-8 curry leaves 1 tsp garlic paste 2 green chilies (finely chopped) 1/2 tsp ginger paste 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp dry mango powder 1 tsp lemon juice Salt to taste Ingredients for batter : 1 cup gram flour 1/4 tsp red chili powder 1/2 tsp oil 1/8 tsp baking soda Salt to taste Pinch of asafetida Oil for deep frying Ingredients for vada pav chutney : 1/3 cup garlic cloves (peeled) 1/4 cup dry coconut (grated) 2 tbsp chili powder 1 tsp oil How to make mumbai vada pav: Heat oil in a wok, add mustard seed, curry leaves and asafetida. When a mustard seed starts to crackle add green chili, garlic and ginger paste. Saute it for 30 seconds. Then add mashed potatoes, salt, lemon juice and turmeric powder. Mix all the ingredients well and let it cook for 3-4 minute. Take the mixture off from the heat and let it cool completely. once the mixture is cool, divide them into 8-9 equal portions and make smooth balls from it. Method for making batter Take a mixing bowl; add gram flour, chili powder, salt, baking soda, oil and asafetida. Add water little by little to this mixture and make a thick paste. Heat oil in wok, once the oil is hot take potato ball dip into the gram flour mixture and coat all the side with batter. Then carefully drop the balls into hot oil and fry until the outer layer is light brown. Take them out on paper towel. Method for making vada pav chutney: Heat oil in a pan add garlic and coconut, saute for 2 to 3 minute over a medium flame. Let the ingredients cool down, mix them well and grind it in a blender till it is a smooth paste. Assemble vada pao : Slit the pao from the middle. Apply green chutney on one side and vada pav chutney on other. Keep the vada in the middle. Serve hot with green chutney or tomato ketchup Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Serve while the potato ball is still hot.
Posted on: Mon, 25 Aug 2014 05:26:03 +0000