Recipes - Vada Pav
- Joyce Fernandes
- Mangalore / Mulund
Ingredients:
½ kg potatoes
1 ½ cup besan
2-3 green chillies
4-5 flakes garlic
¼ tsp. mustard seeds
Few curry leaves
¼ tsp. haldi
A pinch of soda-bi-carb
½ tsp. red chilli powder
Salt
Oil for deep frying
Lime
Corriander leaves
Method:
Boil, peel and mash the potatoes well. Heat 1 tbsp oil. When heated, splutter mustard seeds. Now add curry leaves & crushed garlic. Fry for a minute, add finely chopped curry leaves, haldi, and then add the smashed potatoes. Mix well. Add salt as per taste. Keep for 5 minutes on slow flame. Keep aside. When cool, add finely cut coriander leaves and squeeze a lime. Knead well. Make small round balls and keep aside. Take the besan, add soda-bi-carb, red chilli powder, salt and sufficient water to make a paste of pouring consistency. Heat oil in a kadai. When it starts to smoke, dip the round balls of potato mixture in the besan paste and deep fry till done. 3-4 balls can be fried at a time. Serve hot with pav and chutney, or can be plainly eaten with sauce.
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