Instructions for how to make Vada Pav:
- Take a pav and slit it from the center keeping it joined at one end.
- Spread 1 tsp of green chutney on both sided of the pav.
- Then spread 1 tsp of tamarind chutney/ sonth on both the sides.
- Spread 1/2 tsp of dry garlic chutney on both the sides.
- Place the prepared vada in center of pav and press down gently.
- Place a fried chili on top of vada.
- Finally, press the vada pav. Mouth watering vada pav are ready to serve.
1. Ingredients Preview for Vada.
2. Firstly, for preparing besan batter for vada, add besan and turmeric powder in a mixing bowl.
3. Then add salt and grounded black pepper to it. You can use red chili powder also in place of black pepper.
4. Add water as required.
5. Prepare a smooth lump free thick besan batter. Keep it aside.
6. Now, heat oil in a pan and add mustard seeds and curry leaves. Let them splutter.
7. Then add a pinch of hing, ginger paste and finely chopped green chilies to it. You can add garlic also at this stage. Saute them well.
8. Add salt, turmeric powder and dried mango powder to it. Mix them well and saute for a minute.
9. Add boiled mashed potatoes to it and then add 2 tbsp of Dry Garlic chutney powder to it.
10. Mix them well with the spices. Turn the flame off.
11. Take one lump of aloo mixture in your hand and roll it into round lemon sized ball. Likewise prepare all balls.
12. Take one ball and dip in prepared besan batter and coat well.
13. Let the extra besan batter drip from the ball and then drop it into the hot oil for frying.
14. Place as many balls as possible in the wok. Stir occasionally. Fry on medium flame till the vada turns golden and crisp.
15. Drain out the balls and place them on a plate covered with absorbent paper. Likewise fry rest of the balls as well.
16. Now fry the green chili for a minute, by turning off the flame – be careful as the oil splutter. Drain oil from the fried chili and keep them aside. Now, I am going to show you two ways of assembling vada pav.
Now take a pav and slit it from the center keeping it joined at one end.
Spread 1/2 tsp dry garlic chutney powder on one side of inside the pav.
Place the prepared vada in center of pav and press down gently.
Place a fried chili on top of vada and then again spread dry garlic chutney powder on it.
Press the pav. Vada Pav is ready.
For the second way, take a pav and slit it from the center keeping it joined at one end.
Spread 1 tsp of green chutney on both sided of the pav.
Then spread 1 tsp of tamarind chutney/ sonth on both the sides.
Spread 1/2 tsp of dry garlic chutney on both the sides.
Place the prepared vada in center of pav and press down gently.
Place a fried chili on top of vada.
Finally, press the vada pav. Mouth watering vada pav are ready to serve.
Tips:
- Vada pav tastes great when served hot with fried green chilli.
- You can add 1 tbsp rice flour in the batter to make more crispy vada.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview for Vada.
2. Firstly, for preparing besan batter for vada, add besan and turmeric powder in a mixing bowl.
3. Then add salt and grounded black pepper to it. You can use red chili powder also in place of black pepper.
4. Add water as required.
5. Prepare a smooth lump free thick besan batter. Keep it aside.
6. Now, heat oil in a pan and add mustard seeds and curry leaves. Let them splutter.
7. Then add a pinch of hing, ginger paste and finely chopped green chilies to it. You can add garlic also at this stage. Saute them well.
8. Add salt, turmeric powder and dried mango powder to it. Mix them well and saute for a minute.
9. Add boiled mashed potatoes to it and then add 2 tbsp of Dry Garlic chutney powder to it.
10. Mix them well with the spices. Turn the flame off.
11. Take one lump of aloo mixture in your hand and roll it into round lemon sized ball. Likewise prepare all balls.
12. Take one ball and dip in prepared besan batter and coat well.
13. Let the extra besan batter drip from the ball and then drop it into the hot oil for frying.
14. Place as many balls as possible in the wok. Stir occasionally. Fry on medium flame till the vada turns golden and crisp.
15. Drain out the balls and place them on a plate covered with absorbent paper. Likewise fry rest of the balls as well.
16. Now fry the green chili for a minute, by turning off the flame – be careful as the oil splutter. Drain oil from the fried chili and keep them aside. Now, I am going to show you two ways of assembling vada pav.
Now take a pav and slit it from the center keeping it joined at one end.
Spread 1/2 tsp dry garlic chutney powder on one side of inside the pav.
Place the prepared vada in center of pav and press down gently.
Place a fried chili on top of vada and then again spread dry garlic chutney powder on it.
Press the pav. Vada Pav is ready.
For the second way, take a pav and slit it from the center keeping it joined at one end.
Spread 1 tsp of green chutney on both sided of the pav.
Then spread 1 tsp of tamarind chutney/ sonth on both the sides.
Spread 1/2 tsp of dry garlic chutney on both the sides.
Place the prepared vada in center of pav and press down gently.
Place a fried chili on top of vada.
Finally, press the vada pav. Mouth watering vada pav are ready to serve.
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