vada pav recipe in hindi
vada pav recipe by tarla dalal
Ingredients
For Vada Pav
8 ladi pavs (small squares of white bread)
1 recipe dry garlic chutney
For The Vada Filling
1 1/2 cups boiled and mashed potatoes
2 green chillies , chopped
1 1/2 tbsp grated garlic (lehsun)
2 tsp roughly chopped ginger (adrak)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
For The Outer Covering
3/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Other Ingredients For Vada Pav
oil for deep-frying
Method
For the vada filling
Pound the green chillies, ginger and garlic using a mortar and pestle.
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Remove from the fire and cool.
Divide into 8 equal portions. Shape into rounds.
For the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
How to proceed to make vada pav
To make vada pav, slice each pav into half and spread some dry garlic chutney inside.
Place one vada in each pav and serve the vada pav immediately.
vada pav recipe by hebbars kitchen
INGREDIENTS
for aloo mixture:
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
2 potato / aloo (boiled & mashed)
½ tsp salt
1 tbsp lemon juice
for besan batter:
¾ cup besan / gram flour
1 tbsp rice flour
¼ tsp turmeric / haldi
¼ tsp kashmiri red chilli powder / lal mirch powder
pinch of hing / asafoetida
¼ tsp salt
¼ tsp baking soda
½ cup water
oil for deep frying
other ingredients:
6 ladi pav / dinner rolls
7 green chilli
6 tsp green chutney
3 tsp tamarind chutney
3 tsp dry garlic chutney
INSTRUCTIONS
firstly, take ball sized aloo mixture and dip in besan batter and coat well.
deep fry in hot oil stirring occasionally.
now slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.
place the prepared vada in center of pav, chura and fried chilli.
finally, press the vada pav and serve immediately.