Vada Pav
Ingredients:
- 3 potatoes, boiled
- Pav (buns)
- 5-6 green chillies
- 1" ginger
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- a pinch of asafoetida
- 1 tsp lemon juice
- a small bunch of coriander leaves, finely chopped
- 2 cups chickpea/gram flour (besan)
- 1 tsp cumin seeds
- ½ tsp baking soda
- 2 tsp red chilly powder
- water
- oil for frying
- salt to taste
Preparation:
- Mash the boiled potatoes and keep aside.
- Grind ginger and green chillies to form a paste.
- Heat 2 tbsp of oil in a pan.
- Add mustard seeds. When they splutter, add asafoetida, 1/2 tsp cumin seeds, 1 tsp red chilly powder, turmeric powder, green chilly-ginger paste & mix well.
- Add salt according to taste.
- Add mashed potatoes and toss well.
- Cook covered for 2-3 minutes and leave aside to cool.
- Add coriander leaves and lemon juice, and mix well.
- Make small balls out of the mixture once it cools down.
- Combine the flour, 1 tsp red chilly powder, turmeric powder, 1/2 tsp cumin seeds, baking soda, rice flour & salt in a bowl and mix together well. Add cold water slowly, beating it until the mixture is smooth & free of lumps. Check the consistency - it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water till it does.
- Heat oil over medium-high heat. The best temperature is 350°F.
- Dip the balls in batter to coat. Drop in batches into hot oil.
- Deep fry on both sides.
- Serve hot with pav and green chutney (paste of green chillies and coriander leaves).
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