Half an Hour to Cooking Perfect Vada Pav
Hoping to eat Vada Pav a top restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with clear instructions on preparing a Vada Pav like a famous chef made.
We hope you got benefit from reading it, now let's go back to vada pav recipe. You can cook vada pav using 27 ingredients and 11 steps. Here is how you do it.
To cook an extraordinary Vada Pav, below are the materials required:
- Provide 15 of ladi pav.
- Use of Aloo masala.
- Prepare 9 of potatoes (boiled).
- You need 1 tsp of Sabut dhania -.
- You need 1/4 tsp of Dana methi -.
- Use 1/4 tsp of Jeera -.
- You need 1/4 tsp of Rai.
- Take 3 tsp of Dhania powder -.
- Get 1/2 tsp of Garam masala -.
- Get 1/4 tsp of Amchoor powder -.
- Get 1/2 tsp of Haldi -.
- Get 1 of Garlic whole.
- Use 6/7 of Green chillies.
- Get 1/4 tsp of Hing.
- Provide 1/2 tsp of Grated Ginger -.
- Prepare 1/2 of Salt- tsp or as per taste.
- Use of Coting.
- Get 250 of Besan -.
- Provide 2 tbsp of Rice flour -.
- Use 1/2 of Salt - tsp or as per taste.
- Use 1/4 tsp of Lal Marchi powder -.
- Prepare of Dry chutney.
- Use 1 cups of moongfali.
- Take 4/5 of Garlic.
- Use as per taste of Salt.
- Take as required of Lal Marchi powder.
- You need 1/2 of coconut.
After preparing the materials, next you are ready to cook your 5-star Vada Pav by following the instructions below:
- Take 9 boiled potatoes, break them..
- For preparing aloo masala we will need a kadhai, to that add some oil. Now fry 1/4 rai and jeera in it. Now add 1/4 of hing, 3 tsp dhania powder, 1/2 tsp haldi and 1/4 tsp garam masala..
- Now add some coriander leaves in it. Now add 6-7 green chillies, some cloves of grated garlic,1 tsp sabut dhania, 1/4 tsp Dana methi. Roast them well on medium flame..
- Now add the mashed potatoes to it and mix everything well. Now add 1/2 tsp or as per taste salt and 1/4 tsp amchoor powder mix them well with the potatoes. Aloo masala is ready. Now prepare the dry chutney..
- For preparing dry chutney roast 1 cup moonfali. Roast them in kadhai on a low flame for a couple of minutes until they become golden brown..
- Turn of the flame and add 1/2 cup grated coconut. Salt as per taste, and 1/2 tsp Lal Mirchi powder and mix them well. Put them in a mixer grinder jar and grind them. Dry chutney is ready..
- For batter take 250 gms of besan, and 2 tbsp of rice flour. Add 1/4 tsp or as per taste salt and 1/4 tsp Lal Mirchi powder to it. Now gradually add water and make a thick paste out of it.
- Take a kadhai, fill it 1/2 with oil. Heat the kadhai on medium to high flame..
- Now start making vadas. Take a portion of prepared aloo stuffing /masala. Roll it like a ball and coat it in besan batter. Now put them in the oil for frying..
- Turn the flame to low and fry them well from both the sides. When they are golden brown take them out of the oil. Vadas are ready..
- Now take ladi pav cut it in a half put so. Dry chutney. Put the vada in it and vada pav is ready......
The origin of this sandwich is the Indian state of Maharashtra. Vada Pav is therefore a potato patty in a bun garnished with delicious, hot, tangy, sweet chutneys and served piping hot. For convenience sake you can pre-make the potato mixture a day earlier. The name alone is enough to bring a smile on every Mumbaikar's face. I have fond memories of eating this delicious and filling snack almost every day during college.
Recipe : Vada Pav
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