Mumbai’s very
own burger. The vada is made of a spicy potato filling deep fried in a
gram flour batter. Along with a hot and spicy garlic chutney, it is
served inside a small "Laddi Pav".
Preparation Time:
Cooking Time:
Ingredients
10 ladi pavs (small squares of white bread)
Preparation Time:
Cooking Time:
Ingredients
10 ladi pavs (small squares of white bread)
1 1/4 recipe Dry Garlic Chutney
For the vada filling 1 3/4 cups boiled and mashed potatoes
2 1/2 green chillies, chopped
1 3/4 tbsp grated garlic
1 1/4 tsp mustard seeds ( rai / sarson)
1/3 tsp asafoetida (hing)
7 1/2 to 10 curry leaves (kadi patta)
2/3 tsp turmeric powder (haldi)
1 1/4 tbsp oil
For the outer covering cup besan (Bengal gram flour)
1/3 tsp turmeric powder (haldi)
a pinch of baking soda
1 1/4 tsp oil
salt to taste
Other ingredients oil for deep-frying
Method
For the vada fillling
For the outer covering
How to proceed
For the vada fillling
- 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
- Slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve immediately.
Tips
- Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
- You can also use bread roll or slices if the pav is not available.
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