Vada pav

Yield: 1 servings

Measure Ingredient
3 larges Potatoes; boiled, peeled,
\N \N ; mashed coarsely
1 \N Onion finely chopped
1 tablespoon Coriander finely chopped
1½ teaspoon Green chillies finely chopped
1 teaspoon Ginger grated
1 teaspoon Garlic crushed
½ tablespoon Mint leaves finely chopped
½ tablespoon Lemon juice
2 tablespoons Oil
2 \N Pinches asafoetida
½ teaspoon Cumin and mustard seeds
½ teaspoon Turmeric
\N \N Salt to taste
\N \N Oil to deep fry
1 cup Gram flour
¼ cup Rice flour
¼ teaspoon Turmeric powder.
2 \N Pinches soda bicarb
1 tablespoon Hot oil
\N \N Salt to taste
\N \N Water



Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Heat oil (2 tablespoon), add seeds to splutter.

Add ginger, garlic, asafoetida, mint and stir.

Add onion, fry till light pink. Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well.

Cool a little. Make ping pong ball sized balls. Keep aside.

Heat oil for frying.

Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required.

Fry 5-6 in a batch. Drain.

Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce.

Making time: 45 mins.

Serves : 4-5 (approx. 10-12 balls) Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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