Skip to main content

Maharashtrian Style Batata Vada ( Vada Pav)



Ingredients

For the batter

Take 1 cup besan
Salt to taste
pinch of soda
1 tsp of oil
Water to make a thick batter
Pinch of Haldi


For the filling

4 big boiled potatoes. Break them into chunky pieces only once they turn cold.
1 large onion finely chopped
2 green chillies
3 cloves of garlic finely chopped
Haldi 1/4 tsp
Red Chilli powder 1/4 tsp ( optinal)
1 tsp sugar
Juice of half a lemon
1 tsp mustard seeds ( rai)
Coriander leaves a handful ( chopped)

Method

1. Heat 1 tbs of oil
2. Add rai and onions and garlic fry for a few minutes. Till they turn translucent
3. Add haldi, mirchi potatoes, green chillies, salt to taste
4. Fry for a minute or two. Till all ingredients mix.
5. Turn the fire off and add lemon juice and sugar.
6. Mix well and let the filling cool.


Method to make Vada

1. Make potatoes filling balls. Dip in besan batter and fry in hot oil till cooked.
2. Serve hot with pav and garlic chutney.

Garlic Chutney Recipe

4 to 5 kashmiri whole chillies boiled in water
Remove from water
Add 3 or 4 garlic cloves and salt
juice of half a lemon

Method

1. blend all ingredients to a paste. Apply this on pav and make a vada pav.





Comments

Post a Comment

Tell us what you think of the blog

Popular posts from this blog

Himachali Dal Mahni

Ingredients 1 cup mixed dal Take equal amounts of broken black urad dal, chana dal and one handful of black eyed beans             (chavali \ rongi) to make one cup of dal. Water to boil ( 6 cups ) 1/2 tsp haldi 1 tsp mirchi 1 tsp jeera 1/4 th tsp hing 1 ladle ghee lemon sized ball of tamarind 1 chopped onion lengthwise Green chillis 1 or 2 chopped lengthwise Ginger 1 inch chopped lengthwise Method 1. Boil the dal add salt and six cups of water in a pressure cooker. 2. Slow gas after first whistle and cook for 15 minutes. 3. Open the cooker and remove 2 cups of water from the dal. 4. Soak the ball of tamarind in this. 5. Prepare tadka for the dal. Heat ghee, add hing, jeera , haldi, mirchi and put in the dal. 6. 1 to 2 more whistles of the pressure cooker after we put the tadka. 7. When tamarind is soaked strain the water through a strainer add onions, ginger and chillis to the dal and tamarind water. This is called mahni. 8. Eat ...
2 comments
Read more

Patande - Himachali Pancakes

Ingredients 1 cup aata ( whole wheat flour) 2 cups milk 1 tsp condensed milk 1 tbsp cream or malai 1 pinch baking soda 1 pinch baking powder 1/4th tsp cinnamon powder 1/2 tsp saunf 1/2 cup sugar or to taste. Amul butter to shallow fry the pancakes Method 1. Take a mixing bowl. Add milk, cream, condensed milk, sugar and whisk well. 2. Add flour, baking soda and powder. 3. Mix well. Adjust consistency with water if the batter is thick. The consistency should be that of a pancake \ dosa batter. 4. Take a nonstick pan or a pancake pan. Add amul butter and shallow fry the pancakes. 5. Eat them with caramelized apples, plums, cherries, any seasonal fruit.
Post a Comment
Read more

Mota Papad

  Ingredients Urad dal fine powder - 500 gms Papad khaar / soda - 1/2 level tsp Black cardamom seeds Jeera - 1 tbsp Pepper corns coarsely ground  - 1 tbsp Salt to taste Water to knead the dough Method 1. Take all ingredients in a bowl and make a tough dough using very little water 2. Keep aside this dough for two hours. 3.  Use a khalbatta or hammer and bash the dough until it is soft and pliable. 4. Make a thick papad and keep in sunlight for one day. 5. Cut the papad into small pieces and sun dry for 3 to 4 days and store in a container. Use this papad to make Papad ki sabji  Note - the soda should not be more, the dough should be tough and dry the first papad only for one day so you can cut them into pieces.
1 comment
Read more