Mumbai Vada Pav – Quick and Easy Recipe

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Ingredients for Vada:

  • 5-6 Boiled and Peeled Aloo/Potatoes
  • Oil to deep fry
  • Chopped Dhaniya/Coriander
  • 1 tspn Lal Mirch/Red Chili Powder
  • 1 tspn Amchur/Dry Mango Powder
  • Salt as per your taste

Ingredients for Tempering:

  • Oil to temper
  • 2-3 Crushed Lehsun/Garlic cloves and 1 Finely Chopped Hari Mirch/Green Chili
  • 1 Tbps of Rai/Mustard Seeds
  • 5-6 Curry Leaves
  • ½ Tspn Haldi/Turmeric Powder
  • ½ Tspn Hing/Asafetida

Ingredients for Besan/Gramflour Batter:

  • 1.5 Cups of Besan/Gramflour
  • ½ Tspn Lal Mirch/Red Chili Powder
  • ½ Tspn Haldi/Turmeric Powder
  • Salt as per your taste
  • ½ Tspn Hing/Asafetida
  • Water to mix

Method:

  • Take a mixing bowl and add the 5-6 boiled and peeled aloo/potatoes and mash them
  • Take a temper vessel and add 1-2tbsp of oil and heat it
  • Add 2-3 Crushed Lehsun/Garlic cloves and 1 Finely chopped Hari Mirch/Green Chili to it
  • Add 1 Tbps of Rai/Mustard seeds
  • Add 5-6 Curry leaves
  • Add ½ Tspn Haldi/Turmeric Powder
  • Add ½ Tspn Hing/Asafetida
  • Mix it well
  • Pour the tempering on top of the mashed potatoes/aloo and Add the chopped coriander
  • Add 1 tspn Lal Mirch/Red Chili Powder
  • Add 1 tspn Amchur/Dry Mango Powder
  • Salt as per your taste
  • Mix it well and make a stuffing
  • Grease your hands and take small ball sized portions of the stuffing and keep it aside
  • Now to coat the portions you need a smooth Besan/Gramflour batter.
  • Take another mixing bowl and add 1.5 Cups of Besan/Gramflour
  • Add ½ Tspn Lal Mirch/Red Chili Powder
  • Add ½ Tspn Haldi/Turmeric Powder
  • Salt as per your taste
  • Add ½ Tspn Hing/Asafetida
  • Add Water and start mixing until you get a smooth flowing consistency.
  • Dip the balls into the mixture and deep fry them until golden in color.
  • Serve them hot with Pav/Bread with Mint and Coriander Chutney and Garlic and Coconut Chutney.