Vada Pav Video by Tarla Dalal

Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Preparation Time: 35 mins
Cooking Time: 20 mins
Makes 4 vada pav

Ingredients

For The Vada

1 tbsp oil
1 1/2 tbsp finely chopped
ginger, green chilliand garlic
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeledand mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
oil for deep-frying

To Be Mixed Together Into A Batter

 3/4 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
1/4 cup water

For Serving

4 laddi pav
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies

Method 
For the vada

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
5. Add the coriander and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide into 4 equal portions and shape each portion into a round.
8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
3. Repeat with the remaining ingredients to make 3 more vada pavs.
4. Serve immediately with fried green chillies.

Handy tip:

1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.

Recipe Source : Vada Pav by Tarla Dalal