Ingredients:Indian Pavbhaji Buns (Ladi pav)
4 big Potatoes, Boiled and Peeled
4 to 5 Green chilies
1 tsp Urad dal
5-6 Garlic Cloves, paste
1 tsp Ginger paste
5-6 curry leaves
1 tbsp lemon juice
2 tbsp Cilantro, finely chopped
For Tempering: 2 tsp Oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, Pinch of Asafoetida, ½ tsp Turmeric Powder
Salt to taste
Oil for deep-frying
For batter
1 cup Besan (Chickpea Flour)
3/4 to 1 cup water
½ tsp Turmeric Powder
Salt to taste
Pinch of Baking soda
Method:
1) Mash boiled potatoes, do not make pasty. Grating is also make potatoes pasty. Also do not keep big chunks. You should taste little chunks and little smooth potato at the same time.
2) In a wok, heat 2 tsp oil. Prepare tempering. Add mustard Seeds, Cumin Seeds, Asafoetida, Turmeric Powder, Curry Leaves, Chili paste, Ginger-garlic Paste. Sauté for 10 seconds and add Urad Dal. Let the Urad Dal become Golden brown; then add mashed Potatoes. Add lemon juice and salt to taste. Mix. Let it cool down. Mash with hands and make 1½-inch balls.
3) Take basen in a mixing bowl. Add ½ tsp Turmeric Powder and salt to taste. Add water and make medium consistency batter. Add pinch of baking soda and whisk.
4) Heat enough oil in a wok for deep-frying. Put one potato mixture ball into Besan Batter. Potato mixture ball should be coated completely with Besan Batter. Now drop it into hot oil and deep fry until it turns to golden brown. Put two to three balls at a time.
Serve hot with Cilantro Chutney or Spicy Garlic Chutney.
Note:
1) Vada Pav (Indian Burger) is very popular Snack in India. Spread Green chutney inside the bun, place 1 vada and your Vada Pav is ready.
2) Taste stuffing before deep frying. If you feel add little green chili paste to increase the heat.
3) Do not use red potatoes, they become very sticky after boiling. Russet potatoes work well.
Labels:
Batata Wada, Batata Vada, Potato Vada, Maharashtrian Batata wada, Mumbai Vada Pav, Vada Pav recipe, Aloo Bonda Recipe
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