For Making Vada Curry:
- Boiled & Mashed Potatoes – 200gms (3/4Cup)
- Green Chili – 1 (Finely Chopped)
- Grated Ginger – 1/2Tbsp
- Chopped Garlic – 1/2Tbsp
- Mustard Seeds – 1/2tsp
- Asafoetida – 1/8tsp
- Curry Leaves – Few
- Turmeric Powder – 1/4tsp
- Salt to Taste (1/2tsp)
- Oil – 1/2Tbsp
- Gram Flour (Besan) – 70gms (1/2Cup)
- Salt to Taste (1/4tsp)
- Turmeric Powder – 1/8tsp
- Baking Soda – A Pinch
- Oil – 1/2tsp
- Water to Make Batter
For Making Vada Curry:
In a mortar & Pestle Crush green chili, grated ginger and chopped garlic. Heat a pan and add oil to it. When oil is hot add mustard seeds, asafoetida and curry leaves. Fry well and add crushed mixture. Mix well and add turmeric powder, boiled and mashed potatoes and salt. Mix all well and cook for a minute. Take the curry into a bowl and keep it aside.
Take a bowl and add gram flour, baking soda, turmeric powder and salt. Mix all well. Add oil and mix again. Add water little by little and make a smooth batter without lumps. The consistency should be thick to coat the back of a spoon.
On a plate spread a paper napkin to take the fried vadas. Heat a pan and add sufficient oil to fry the vadas.Make four equal balls from the vada curry and flatten them.
To test take a small portion of the curry and dip it in batter and drop in hot oil. Fry the sample vada and take it out of the oil. Taste it for salt and also check whether baking soda added is sufficient or not. If baking soda is less, the vadas will not puff up nicely. If the baking soda is more, they absorb more oil. Accordingly add flour & salt if baking soda is more and add baking powder if the vada is not puffed up. Here it is nice so we will carry on with frying the vadas.
Dip the flattened curry ball in the batter and coat evenly. Drop carefully in oil and wait for a minute. Turn it gently and fry till the vada is golden in color. When fried take it out from oil and place it on the paper napkin which will absorb all the extra oil. Similarly fry all the vadas and take them on to the paper napkin.
Making Vada Pav (Karjat variety):
Hold one pav in your left hand and break it with the right hand fingers. Spread some dry garlic chutney and place a vada on it. Cover the vada with the other half of pav and press it gently. That’s all!!!!!!!
Points to Notice:
In Vada curry pounding the green chili, ginger and garlic in a mortar & pestle brings the special flavor of MUMBAI VADA PAV.
Vada may be cut into 2 pieces nicely with a knife also—but in desi version it is torn into two parts and used.
Use onion slices and tomato sauce or ketchup for extra taste. However in MUMBAI STREETS this dish is served just with dry garlic chutney.
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