"A most popular spicy street food of Maharashtra, consists of a deep fried potato dumpling placed inside a bread bun with coriander and garlic chutneys."
| Servings | Prep Time |
| 12 servings | 30 minutes |
| Cook Time |
| 30 minutes |
|
|
| | "A most popular spicy street food of Maharashtra, consists of a deep fried potato dumpling placed inside a bread bun with coriander and garlic chutneys."
|
Ingredients
- 12 pc Ladi Pao/ Bread Bun/ Pav
- To fry Oil
- Some Green Chili (Whole)
For Potato Vada
- 3 tbsp Oil
- 5-6 small Potato (Washed, boiled and peeled)
- 2 tbsp Chana Daal
- 1 tbsp Urad Daal (skinless and broken)
- 1 tsp Mustard Seeds/ Rai
- 2-3 nos Green Chili (chopped)
- 1 large Onion/ Pyaz (Sliced)
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tsp Red Chili Powder/ Lal Mirch
- 0.5 tsp Aamchur/ Dry Mango Powder
- 1 pinch Asafoetida/ Hing
- to taste Salt
- Few Curry Leaves (Washed)
Vada Coating
- 3-4 tbsp Gram Flour/ Besan
- to taste Salt
- 1 pinch Turmeric Powder/ Haldi
- 2 pinch Aamchur/ Dry Mango Powder
- 1 pinch Asafoetida/ Hing
- as required Water
Coriander Chutney
- 1 bunch Coriander Leaves (Washed and chopped roughly)
- 7-8 nos Green Chili (Roughly Chopped)
- 1 tsp Cumin Seeds/ Jeera
- 1 tbsp Aamchur/ Dry Mango Powder
- 0.5 tsp Asafoetida/ Hing
- 1 tsp Salt (or to taste)
- Little Water
Garlic Chutney
- 9-10 cloves Garlic/ Lehsun
- 0.5 cup Fresh Coconut (grated)
- 6-7 nos Red Chili Whole/ Lal Mirch Sabut
- 1-2 tbsp Oil
Servings: servings
Instructions
- First of all lets prepare potato vada, For that heat oil in a pan, cracker mustard seeds.
- Now add chana daal n urad daal and fry.
- Add green chili and potato, Saute.
- Now add boiled and peeled potato and mash them roughly using a spatula. Mix well. (Do not cut potato with knife)
- Now add all spices (hind, salt, haldi, aamchur, red chili and curry leaves) Mix well.
- Switch off the flame, cover and keep aside to cool down.
- Meanwhile prepare coating. For that take besan, salt, haldi, aamchur and hing. mix well.
- Now add just sufficient water to make a slighter thick paste. (Beat well so that no lumps are formed) Keep aside.
- Now prepare coriander chutney. For that take all ingredients in a mixer grinder and grind to smooth paste by adding just little required water. Keep aside.
- Now lets prepare garlic chutney. For that dry roast garlic cloves, grated coconut and whole red chili in a pan. and grind them with oil. Keep aside. (You can store this chutney in an air tight container in fridge for 2-3 months)
- Now check potato, they must be cooled enough to handle. Make small sized balls out of them and keep aside.
- Now heat oil in a wok to fry. And one by one dip your potato balls in besan mix, coat them nicely and deep fry till golden brown. Do the same with all and keep aside.
- In the same oil fry some green chili also.
- Now when you want to serve, Heat tawa and cook pav to crisp on both sides using some oil or ghee.
- Now take one pav and open it from the center using your fingers only. (Do not cut with knife)
- Now apply some coriander chutney on one side. and garlic chutney on other side.
- Place a fried vada and a fried green chili in the center.
- Close it and prepare all in the same way.
- Serve warm.
- Enjoy!
Recipe Notes
- While cooking potato vada, make sure do not cut potato with knife, break them roughly with hands or with spatula in wok only.
- While making besan coating, the paste must be slighter thicker side.
- Coat the vada nicely in besan before deep frying them.
- Cook pav only when you are ready to serve, otherwise they will be hard if you keep them longer after cooking.
- Do not slice the pav with knife, break them with your fingers. By doing this, flavour of chutney is nicely absorbed by pav.
- Be very careful while frying green chili, as they cracker a lot while deep frying.
- You may adjust chili and salt as per your taste and tolerance.
- You may keep all ingredients ready like potato vada, chutneys and green chili. And assemble them when you are ready to serve.
- Here check the Recipe-Homemade Fresh Pav
"Be Vegetarian Be Happy"
"Live and Let Live"
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