Preparation Time: 10 min. Cooking Time: 45 min. Serves 5
Ingredients:
5 Red Potatoes 15 Curry Leaves Coarse Cut (limbado) 6 Big Cloves Garlic Coarse Paste 1 inch Ginger Coarse Paste 3 Thin Green Chilli Coarse Paste 1 Juice of Lime 2 tbsp Oil 1 tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ½ tsp Turmeric Powder 1 tsp Sugar Salt to taste 2 tbsp Coriander Leaves Finely Chopped
For Batter:
2 cups Gram Flour (Besan) 2 tbsp Rice Flour ½ tsp Turmeric Powder ½ tsp Red Chilli Powder ½ tsp Black Pepper Powder Salt to taste Oil for Deep Frying
For Topping: ½ cup Red Lasan Ni Chutney ½ cup Vada Pav Chutney
Method:
Peel, wash, steam and mash the potatoes by hand, set aside.
Heat the oil in a wide pan over medium heat. Once hot, add the mustard seeds and cumin seeds and let them splutter for a few seconds.
Add the asafoetida and curry leaves, sauté for 30 seconds, then add the turmeric, ginger, garlic and green chilli paste. Sauté for a minute.
Add the mashed potatoes, sugar, salt and lime juice, mix well, cook for another 2 minutes, and let the potato mixture cool completely.
Divide the potato mixture into 10 balls, flatten them about ¾ inch thick and set them aside.
Gram Flour Batter:
Add the besan, rice flour, turmeric, chilli powder, black pepper, and salt to a large bowl.
Add water and make a thick and runny consistency batter until you get a lump-free mixture.
Dip each vada into the batter and coat it using a spoon or your hand, then deep fry it in hot oil over high-medium heat until golden brown.
Remove them to a kitchen paper towel-lined dish, and repeat the above, frying them for rest.
Slice each pav into half, slather some lasan chutney on both sides and sprinkle both sides with some vada pav chutney.
Now, put each hot vada ball on each slice of pav, sprinkle more vada pav chutney. cover with the other half, and press down.
Serve immediately and enjoy!
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