- 6-8 medium sized boiled potatoes
- 2 cups besan
- oil for frying
- salt
- 4 pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun or sandwich bread.
- To prepare Masala
- 1 small piece ginger
- 4-5 flakes garlic
- 4-5 green chilies
- 1/2 cup coriander leaves (chopped)
- For tempering
- 1 tea spoon turmeric powder
- curry leaves
- 1 teaspoon mustard seeds
- 2 teaspoon oil
Method:
- Grind ginger, garlic and green chilies together into a paste.
- Peel and smash potatoes with a potato masher or simply grate them.
- Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
- Then take 2 teaspoons oil in a kadai. Add mustard seeds.
- When they splutter, add turmeric powder and curry leaves.
- Pour this tempering on the mashed potatoes and mix gently.
- Make small balls of mashed potato mixture. (You can flatten the balls if you like)
- Add some salt, turmeric powder and chili powder to the gram flour.
- Add water gradually and keep mixing with a sppon or wire whisk.
- Remove lumps if any.
- The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
- Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil.
- If the batter immediately turns soild and float on the surface of the oil, the oil is ready.
- Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before
- they are actually done from the inside.
- Now dip each ball/flatten potatoes in the batter, and put like bajji like this, deep fry all the vadas until
- golden. Remove on a paper towel and drain.
- Batata Vadas are ready.
- For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner
- surfaces of it.
- Place the vada in it. Serve hot.
Notes:
- Instead of adding whole curry leaves, you can grind them along with the ginger-garlic paste to bring out their flavor.
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