• Preeti Shridhar

Vada Pav

My husband is quite a foodie but doesn't bother much about how I  cook a particular dish . He is happy as long as he gets to eat tasty food but when it comes to Vada Pav, he is very passionate. He stands in the kitchen, giving me instructions while I am making it. He will taste the filling. The only spice that he wants in the filling is green chili and garlic. That's how he remembers eating them in is growing up years in Lonavala/Pune. Lot of his school/college   memories are associated with Vada Pav.

The besan batter  also  has to be of a particular consistency.

Whenever I make these for him, he is the happiest.

So, presenting the famous street food from the state of Maharashtra.

This recipe is dedicated to my husband


You can alter the ratio of garlic and green chili in the paste, as per your taste.



Ingredients


Filling


Potatoes 400 gms (boiled)

Garlic green chili paste 3 tsp

Salt 1 1/2 tsp


Covering

Besan 1 cup

Water  150 ml

Salt to taste

Red Chili pd 1/2 tsp


Paste

Garlic  1 pod (small)

Green chili 5



Method

  1. Peel and mash the potatoes.

  2. Mix in green chili garlic paste and salt according to your taste.

  3. Make small balls and flatten them slightly.

  4. Add water slowly to  besan to get lump free batter.

  5. Mix in salt and red chili powder.

  6. Batter should be thinner than the batter we make for pakoras.

  7. We are looking for a very thin covering on the potato patties.

  8. But care should be take that it doesn't become too thin as then it won't stick to potatoes.

  9. Heat oil in a karahi/pan.

  10. Add a tbsp of  hot oil to the batter.

  11. Mix well.

  12. Dip a vada in the batter and carefully slide it into the hot oil.

  13. Fry 3-4 at a time ,at medium heat until golden brown.

  14. Remove them on a kitchen napkin .

  15. Serve them with pav (how to make pav is here), green chutney and the famous spicy dry  garlic chutney.


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