Vada Pav Step-by-Step Instructions

 Vada Pav

The Vada Pav is frequently compared to an Indian burger. Even though the way it is put together reminds one of a burger, the taste of a well-made vada pav is very different from that of a burger. In any event, when you make vada pav at home with burger buns as I did here, it's as yet a great little bite.

The dry garlic chutney that goes with vada pav is the key to making a good one, as any self-respecting vada pav fan will tell you. Making this crucial component for your vada pav is a breeze. Just so you know, it also goes great with dosa!

Obviously, the pav, or the delicate, pillowy bread roll or bun, is an additional essential component of vada pav that is necessary to make this dish successful. You can use burger buns from the store if you don't live in a place where you can get good pav from a store or don't want to make your own.

Ingredients for the potato vada:

·       2 medium-sized potatoes

·       1-2 green chillies

·       2 cloves of garlic

·       1 inch of ginger

·       2 teaspoons oil

·       1/4 teaspoon black mustard seeds

·       a few curry leaves

·       a pinch each of turmeric powder and asafoetida hing

·       1 cup besan gram flour

·       1/4 teaspoon each of turmeric powder and red chilli powder; or to taste

·       baking soda

·       salt;

Other components:

·       Green chillies to fry and serve in oil

·       six pav or burger buns

·       green chutney

·       dry garlic chutney for vada pav.

·       Procedures for making the potato vada:

2 potatoes should be boiled or steamed until soft. When inserted, a fork should fit easily.

Allow to cool, then mash without large lumps.

Make a coarse paste by combining two green chillies, two cloves of garlic, and a small piece of ginger.

Add half a teaspoon of black mustard seeds and a few curry leaves to 2 tablespoons of oil.

Add the chili-garlic-ginger paste and fry for 30 seconds until fragrant after the mustard seeds start to splutter.

Then, add the mashed potatoes, a pinch of hing or asafoetida, 1/4 teaspoon turmeric powder, and salt to taste.

Turn off the flame and thoroughly combine the ingredients until well-combined. The potato vada mixture ought to be thick, so no water should be added.

To make the vada's coating:

In a bowl, combine 1 cup of besan, 1/4 teaspoon of turmeric, 1/4 teaspoon of red chilli powder, and a pinch of baking soda.

Combine completely.

Six potato mixture balls are dipped in the besan coating. Deep fry until golden brown in hot oil. After draining, discard. Sear a few green chillies in a similar oil subsequent to cooking all the vadas. For the assembly and serving of the vada pav, this is recommended but not necessary:

Place a liberal extent of green chutney on one side of the pav or burger bun.

Serve it with a potato vada and a generous amount of dry garlic chutney on top.

If you want the dish to be a little bit more spicy, you can garnish it with some fried green chillies.

The vada pav could also be served with ketchup.

Step-by-Step Instructions for Making Vada Pav

Cook two potatoes until tender. A fork should fit easily when inserted.

 

Pounded with minimal to no protrusions after cooling.

 

To make a coarse glue, combine two green chillies, two garlic cloves, and a small piece of ginger.

 

In 2 tablespoons of oil, season with a half teaspoon of black mustard seeds and a few curry leaves. At the point when the mustard seeds start to splutter, add the stewed garlic and ginger paste, and cook for 30 seconds until fragrant.

 

Add the pureed potatoes, 1/4 teaspoon turmeric powder, a pinch of hing or asafoetida, and salt to taste.

 

Blend the ingredients thoroughly until they are thoroughly combined after the fire has been turned off. There should be no addition of water to the potato mixture because it needs to be thick.

 

 The potato vada's exterior covering is currently being made.

 

Combine some salt, 1 cup of gram flour, 1/4 teaspoon each of turmeric, baking soda, and red chilli powder, as well as some gram flour. Blend thoroughly to combine.

 

As shown below, add enough water to make a thick glue.

 

Cover each of the six balls of the chilled potato mixture with the player arrangement.

 

Heat enough oil in a kadai or wok to deep fry the vada. When the oil arrives at the smoking point, gradually drop the vada into it.

 

Because I said so, some besan covering will wander, which is fine.

 

After the vada has turned a golden brown, drain it and place it on kitchen towels.

 

You can fry some green chillies to serve with the dish in true Mumbai vada pav fashion. However, fresh chilies frequently burst when placed in hot oil, so be careful.

To put the vada pav together:

 

The pav or burger bun should have a generous amount of green chutney on one side. Cover it with a batata vada and top with a good amount of garlic chutney.

 

If you want a little more kick of spice, add some fried green chillies to the dish. The vada pav could also be served with some ketchup.