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vada pav
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Mumbai Vada Pav Recipe

Course Appetizer, munchies
Cuisine indian street food
Keyword Mumbai vadapav recipe,, vada pav recipe,, vada pav,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

Ingredients for dry garlic chutney:

  • 3 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 5 red chilis
  • 15 garlic cloves
  • 3 tbsp peanuts
  • 3 tbsp chili powder
  • 2 tbsp salt

ingredients to make green paste:

  • 2 green chilis
  • 7 garlic cloves
  • 1 tbsp cumin seeds
  • 1/4 cup coriander

Ingredients to make Batata vada

  • 2 tbsp oil tampering
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 8 curry leaves
  • 1 cup boiled potatoes
  • 2 tbsp green paste
  • 1 tbsp salt adjust
  • oil for deep fry
  • 1 cup besan flour
  • 1 tbsp salt
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • water as required

Ingredients for vada pav:

  • 4 Pav
  • 4 Batata Vada
  • 8 tbsp green chutney
  • 8 tbsp Dry garlic chutney

Instructions

preparation of dry garlic chutney:

  • First dry roast the spices like cumin seeds, coriander seeds, and red chillis. Then keep them in a plate. Let them cool down.
  • After that dry roast the grated coconut and garlic cloves. Then keep them in a separate bowl.
  • Then roast the peanuts on the medium flame and take them in a bowl and let them cool down.
  • Then a take a blender jar and add all of the roasted ingredients into the blender. Then add the chili powder and salt to the jar and blend into a powder.

preparation of green paste:

  • Take a blender and add green chilis, garlic cloves, cumin seeds, coriander leaves and make a paste of it.

Preparation of aloo mixture for batata vada:

  • Heat the oil in the pan and once the oil is hot enough add cumin seeds and mustard seeds. Once they splutter add turmeric powder, curry leaves, and boiled mashed potatoes to the pan.
  • Then mix the potatoes well with the other ingredients. Fry the aloo mixture for 2 mins.
  • Then add the green paste and salt to the potatoes and mix everything well. Saute this mixture for 3 mins and turn off the stove. Let the mixture cool down.
  • Now make the balls with the potato mixture and keep them in a plate.

Preparation of batter for batata vada:

  • Take a mixing bowl and add besan to the bowl. then add the salt, turmeric and chili powder to the bowl. Mix them well.
  • After that add the water to make the thick batter and make sure that they shouldn't be any lumps. Adjust the water quantity.
  • Add the water at low speed while making the batter. The batter should not be too thin or too thick.

Making the Batata vada:

  • Heat the oil in the pan or kadai for deep frying. Once the oil is hot enough dip the potato balls in the batter and drop them in the oil slowly.
  • Fry these balls in batches and make sure that they are not overcrowded. Fry them on the medium flame until they turn golden brown.
  • Take them in the paper tissue so that it can absorb the excess oil.

Assembling the vada pav:

  • Take the pav in one plate and get the vada, chutneys to the workplace, so that it will be easy to assemble.
  • Take the pav and slice them in the middle. Then apply the garlic chutney on one side and green chutney on the other side.
  • After that place the vada in between and serve immediately along with fried green chili. Or else the bread will be soggy.
  • Add green chutney and garlic chutney on the top as well before serving.