Vada Pav


Photo: Anneka Gerhardt
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Ingredients

3 lrgs Potatoes, boiled, peeled, mashed coarsely
1 Onion finely chopped
1 tablespoon Coriander finely chopped
teaspoon Green chillies finely chopped
1 teaspoon Ginger grated
1 teaspoon Garlic crushed
tablespoon Mint leaves finely chopped
tablespoon Lemon juice
2 tablespoons Oil
2 pchs asafoetida
teaspoon Cumin and mustard seeds
teaspoon Turmeric
Salt to taste
Oil to deep fry
1 cup Gram flour
cup Rice flour
teaspoon Turmeric powder
2 pchs soda bicarb
1 tablespoon Hot oil
Salt to taste
Water

Preparation

1
Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
2
Heat oil (2 tablespoon), add seeds to splutter.
3
Add ginger, garlic, asafoetida, mint and stir.
4
Add onion, fry till light pink.
5
Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.
6
Cool a little. Make ping pong ball sized balls. Keep aside.
7
Heat oil for frying.
8
Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required.
9
Fry 5-6 in a batch. Drain.
10
Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce.
11
Making time: 45 mins.
12
Serves : 4-5 (approx. 10-12 balls)

Tools

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Tags:

hot

Yield:

4.0 servings

Added:

Sunday, February 14, 2010 - 6:39am

Creator:

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