vadapav

Home-cooked Garma-garam VADA PAV for Snacking with spicy garlic chutney and fried chillies πŸ˜‹πŸ˜πŸ˜πŸ˜

Being from Mumbai, Vada pav has always been my favourite. And now after moving to New Zealand I really miss having all my favourite Indian delicacies.

Lets checkout the recepie below πŸ‘‡
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Preparation time: 15 mins

Cooking time: 30 mins

INGREDIENTS:

For Batter:

  • Gram flour: 1 cup
  • Turmeric powder: 1/4 tsp
  • Red chilli powder: 1/2 tsp
  • Asoefitida powder: 1/4 tsp
  • Baking soda: 1/2 tsp
  • Lime juice: 1 tsp
  • Salt: as required

For Filling:

  • Potato: 4 boiled and mashed
  • Ginger: 1 tsp crushed
  • Garlic:1 tsp crushed
  • Green chillies: 1 tsp crushed
  • Mustard seeds: 1 tsp
  • Asoefitida powder: 1/2 tsp
  • Curry leaves: few
  • Turmeric powder: 1/2 tsp
  • Salt: as required
  • Coriander leaves: 1 tbsp finely chopped
  • Vegetable oil: 2 tbsp

For Garlic Chutney:

  • Dry coconut: 1 cup grated
  • Peanuts: 1/2 cup
  • Garlic: 5 to 6 cloves
  • Red chilli powder: 1 tbsp
  • Salt: as required

PREPARATION:

For Filling :

  • Heat oil , add mustard seeds, let it splutter.
  • Add crushed ginger garlic and green chillies,curry leaves and asoefitida powder. Toss for a minute.
  • Add turmeric powder and mix.
  • Add boiled and mashed potatoes, chopped coriander leaves and salt and mix well.
  • Let it cool down, Make small round balls of the prepared masala and keep aside.

For Batter:

  • In a bowl mix together gram flour, turmeric powder, asoefitida powder,red chilli powder,salt, baking soda and lime juice.
  • Prepare a thick batter by mixing water gradually without forming any lumps.

ForVada:

  • Heat oil for deep frying.
  • Dip the balls in the prepared batter and deep fry till both sides turn golden brown and crisp.

For Garlic Chutney:

  • Dry roast grated dry coconut, Red chilli powder and unpeeled Garlic cloves.
  • Grind into a coarse powder.

Serve the Vada Pav with garlic chutney,green chutney and fried green chillies.
Enjoy !!

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Thankyou 😊..

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