VADA PAV, VADA PAO, WADA PAO, OR WADA PAV.

VADA PAV, VADA PAO, WADA PAO, OR WADA PAV.
                                                                                                                 << Translate in Hindi >>


Vada pav, alternatively spelt vada pao, wada pav, or wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper.Although it originated as cheap street food in Mumbai, it is now served in food stalls and restaurants across India.

INGREDIENTS :

FOR ALOO MIXTURE:

• 2 tsp oil.
• ½ tsp mustard.
• pinch of hing / asafoetida.
• few curry leaves.
• 1 inch ginger, crushed.
• 2 clove garlic, crushed.
• 1 chilli, finely chopped.
• 2 tbsp coriander, finely chopped.
• ¼ tsp turmeric / haldi.
• 2 potato / aloo, boiled & mashed.
• ½ tsp salt.
• 1 tbsp lemon juice.

FOR BESAN BATTER:

• ¾ cup besan / gram flour.
• 1 tbsp rice flour.
• ¼ tsp turmeric / haldi.
• ¼ tsp kashmiri red chilli powder / lal mirch powder.
• pinch of hing / asafoetida.
• ¼ tsp salt.
• ¼ tsp baking soda.
• ½ cup water.
• oil for deep frying.

OTHER INGREDIENTS:

• 6 ladi pav / dinner rolls.
• 7 green chilli.
• 6 tsp green chutney.
• 3 tsp tamarind chutney.
• 3 tsp dry garlic chutney.

How to make vada pav with step by step photo:

Vada preparing recipe:

STEP 1: Firstly, in a large kadai heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and few curry leaves.also add 1-inch ginger, 2 clove garlic, 1 chilli, 2 tbsp coriander.
STEP 2:  Saute well.further, add ¼ tsp turmeric and saute for 30 seconds.

STEP 3: Sow, add 2 boiled and mashed potato and ½ tsp salt.mix well making sure all the spices are combined well with potato.

STEP 4: Turn off the flame and add 1 tbsp lemon juice.mix well and aloo mixture is ready. keep aside.

STEP 5: further, prepare besan batter by taking ¾ cup besan, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chilli powder, a pinch of hing, ¼ tsp salt and ¼ tsp baking soda.

STEP 6: add ½ cup water or as required and prepare smooth lump free batter.

STEP 7: Now make ball sized aloo mixture.Then dip in prepared besan batter and coat well. 

STEP 8: deep fry in hot oil stirring occasionally.fry on medium flame till the vada turns golden and crisp.

STEP 9: drain the vada on a kitchen paper to absorb excess oil. keep aside.

STEP 10: now fry the green chilli, by turning off the flame – be careful as the oil splutter.

STEP 11: stir occasionally, till the blisters appear on chilli.

STEP 12: drain the fried chilli on a kitchen paper to absorb excess oil. keep aside.

STEP 13: now with leftover besan batter prepare chura by pouring watery besan batter in hot oil. add 2 tbsp of water to besan batter to make watery besan batter.

STEP 14: fry on medium flame till the chura turns golden and crisp.

STEP 15: drain the chura on a kitchen paper to absorb excess oil. keep aside.

Assembling vada pav recipe:

STEP 16: now slit the ladi pav centre halfway without cutting fully.
STEP 17: spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney on one side of inside pav.

STEP 18: place the prepared vada in center of pav.

STEP 19: also stuff few prepared chura and place a fried chilli on top of vada.

STEP 20: finally, press the vada pav and serve immediately.