Ingredients:
For vada stuffing:
3 cups- Potatoes- boiled, peeled and mashed
½ tsp. Cumin seeds
½ tsp. Mustard seeds
4-5 Curry leaves
1 tsp. Ginger-Garlic paste
2- Green chilies, chopped
3 cups- Potatoes- boiled, peeled and mashed
½ tsp. Cumin seeds
½ tsp. Mustard seeds
4-5 Curry leaves
1 tsp. Ginger-Garlic paste
2- Green chilies, chopped
3
tbsp. Coriander leaves, chopped
½
cup- Onion, chopped
¼ tsp. Turmeric powder
2 tbsp. Oil
Salt to taste
¼ tsp. Turmeric powder
2 tbsp. Oil
Salt to taste
For vada coating:
½
cup- Gram flour (besan)
1 tbsp. Rice flour
½ tsp. Red chili powder
1 tbsp. Rice flour
½ tsp. Red chili powder
½
tsp. Ginger-Garlic paste
Salt to taste
Salt to taste
Oil
for deep frying
For
green chutney:
½ cup- Coriander
leaves
½
cup- Mint leaves
2-
Green chili
1″
piece- Ginger
2
cloves- Garlic
1
tsp. Tamarind puree
Salt
to taste
1
tsp. Coconut, grated
1. For vada stuffing: Heat a little oil and add mustard seeds, cumin seeds. When it starts popping add curry leaves, green chilies, ginger-garlic paste, onion and fry till onions turn translucent. Add the potatoes, turmeric powder and salt and mix well. Add chopped coriander leaves and mix. Let it cool a bit.
2. For vada coating: Mix all the above
ingredients with water to make a smooth paste. As soon as water it added to the
flours, it starts becoming lumps, so mix it with hand to remove lumps or use an
egg whisk. Do not make it too thin, the coating does not hold on to the
stuffing it is too thin.
3.
Making vadas: Heat
oil for deep frying. Make a Ping-Pong ball sized round from the stuffing. Dip
the ball into the coating batter and deep fry in hot oil. Take out on a paper
towel.
4. For green chutney: Grind
all to a smooth paste. Do not make too watery.
5.
Making vada pav: Take
a pav.
Cut and open the rolls horizontally, taking care one end is still connected. Apply the chutney to pav. Take vada and keep it on one half of the pav and cover with other half. Slightly press down and
serve.