Indian
Vada Pav
$1
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
300Calories
6gProtein
12gFat
45gCarbs
4gSugar
3gFiber
450mgSodium
0mgChol
2gSat Fat
500mgPotassium
40mgCalcium
2mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
dairy-free
nut-free
Instructions
1
Boil potatoes until soft, peel and mash them roughly.
2
Heat a little oil, add mustard seeds, curry leaves, green chili, ginger and garlic; sauté until fragrant.
3
Add turmeric, asafoetida and salt, then mix in the mashed potato and coriander leaves. Cook for a couple of minutes and add lemon juice. Let the mixture cool slightly.
4
Shape the potato mixture into small round balls (vadas).
5
Prepare a thick besan batter with water, salt, turmeric and red chili powder, whisking until smooth.
6
Dip each potato ball in the besan batter to coat evenly.
7
Deep fry the coated balls in hot oil until golden brown and crisp; drain on paper towels.
8
Slit the pav rolls and spread dry garlic chutney and green chutney on the insides.
9
Place a hot vada inside each pav, press gently and serve with extra chutneys and fried green chilies.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium, boiled potato
- 2 pieces2 pieces pav bread rolls
- 1/2 cup1/2 cup gram flour (besan)
- 1/4 tsp1/4 tsp mustard seeds
- 4-5 leaves curry leaves
- 11 pieces, chopped green chili
- 1/21/2 tsp, grated ginger
- 22 cloves, minced garlic
- 1/4 tsp1/4 tsp turmeric powder
- 1 pinch1 pinch asafoetida (hing)
- 11 tbsp, chopped coriander leaves
- 1/2 tsp1/2 tsp lemon juice
- 1/21/2 tsp, to taste salt
- 250250 ml, for deep frying oil
- 1 tbsp1 tbsp dry garlic chutney
- 1 tbsp1 tbsp green chutney
- 1 tbsp1 tbsp tamarind chutney
- 1/2 tsp1/2 tsp red chili powder
