VADA PAV MUMBAI STYLE

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Another mouth watering Mumbai street food..... Yummy Vada Pav...    :-)
Preparing vada pav in your kitchen is tooo easy....  :-)

 So.. lets check out its recipe....

INGREDIENTS: (serves 3)

FOR VADA:
  • Boiled and mashed potatoes (ubaale huye massle huye aloo)- 4 big sized
  • Garlic finely chopped (barik katta lehsun)- 6-7 cloves
  • Green chilies finely chopped (hari mirch barik katti huyi)- 2
  • Mustard seeds (sarson dana/rai) - 1/2 teaspoon
  • Red chili powder (lal mirch peesi huyi)- 1/4th teaspoon
  • Turmeric powder (haldi peesi huyi)- 1/4th teaspoon
  • Curry leaves (kadi patta)- 6-7
  • Lemon juice(nimbu ka rass)- 1 spoon
  • Oil- 1 spoon
  • Salt to taste
FOR VADA'S BATTER :
  • Gram flour (besan)- 1 cup
  • Red chili powder (lal mirch peesi huyi) - 1/4th teaspoon
  • Asafetida (hing)- a pinch
  • Baking powder - a pinch
  • Oil - 1 teaspoon to mix in batter
  • Salt to taste
  • Water to make paste
  • Oil - for deep frying
FOR CHUTNEY:
  • Dry whole long red chilies soaked in water for 45min-1 hr (45min se 1 ghante tak paani mein bhigoyi huyi sabut lal mirch)- 4-5
  • Garlic (lehsun) - 7-8 cloves
  • Salt to taste
  • Dry coconut powder (boora nariyal) - 1 spoon (optional)
FRESH PAV- 6

HOW TO MAKE:
  • Take a frying pan/kadhai and heat 1 spoon oil and add chopped garlic and saute till it turns light brown.
  • Add mustard seeds and let it crackle. Add curry leaves, green chilies, turmeric powder, red chili powder, salt and add mashed potatoes and mix it well. 
  • Last but not the least, add lemon juice and mix well. Keep this mixture aside and let it cool.
  • Mix all ingredients of batter in a big bowl, i.e. besan, red chili powder, hing, baking powder, salt, 1 teaspoon oil and water. Mix well to form smooth paste (of medium consistency.. not so thick not so watery)
  • Heat oil in frying pan/kadhai to deep fry vada
  • Grease your hands and make balls of tempered potato mixture, dip and coat these balls well in besan batter and lightly place it in hot oil. 
  • Fry till vada turns golden brown and remove it on kitchen towel/tissue to remove excess oil. 
  • For chutney, grind soaked chilies, garlic cloves and salt into a paste. You can add little water if required.
  • To assemble vada pav, slit pav from the middle.(slit from one side, without cutting it into two halves)
  • Apply little of chutney on lower side and keep a vada and put little of chutney on vada too.
HOW TO EAT.... 
                               Just smash this vada in between the pav like a sandwich... and just enjoy this yummy Vada Pav :-) 

Note:  
If you like more spicy, you can fry half slit green chilies with besan batter coating and can enjoy with Vada Pav.



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