Cooking web notes

   You all wont believe that I have not ever tasted vada pav till I made it myself this time and tasted. Even I had a thought that they keep Urad vada inside the pav buns and that’s the vada pav. Now I know its like south Indian potato bonda sandwiched between pav buns .I know the recipe only when Sharmi posted. From that time I wanted to try and taste…Then I referred Tarla dalal site, also googled and partially adapted recipe from here too.

Ingredients

For Vada

To Temper

Red Garlic chutney

Dry roast coconut till dry and grind everything with no water or very less water. I made it as wet chutney and had with other tiffin items too…

Green Chutney

Blend everything with very less water and store in a airtight container. You can refrigerate and use for various chats and sandwiches.

Method :

1. Pressure cook potatoes,peel off the skin and mash it.Chop garlic and green chillies finely.
2. Heat oil in a pan and season with the items given under the “To temper” table.Add garlic, green chillies, turmeric,salt and give it a fry. Add the mashed potato and mix well. Stir fry for two minutes.
3. Cool down and divide into 6 and make balls.
4. Make a thick batter with gram flour,rice flour,turmeric and salt,adding little water.
5. Heat a paniyaram pan or kadai with oil for deep frying. Coat the potato balls with the besan batter and fry them until golden brown in all the sides.
6. Drain in paper towel.
7. To arrange the vada and pav , slit the buns to two,leaving one side still in contact.Apply green and red chutneys in the inner sides of the buns.
8. Keep the vada we made and close the bun. Enjoy the big bite :)

                                                            Wanna bite??

Notes: