Vada Pav

Cook Time

Prep Time

Serves

4-6

Cook Time

Prep Time

Serves

4-6

INGREDIENTS

8	Ladi pavs (small squares of white bread)
8 tbspn	Dry garlic chutney
	For the Vada Filling
1 1/2 cups	Boiled and mashed potatoes
2	Green chillies , chopped
1 1/2 tbsp	Grated garlic
2 tsp	Roughly chopped ginger
1 tsp	Mustard seeds ( rai / sarson)
1/4 tsp	BMC Asafoetida (hing)
6 - 8	curry leaves
1/2 tsp	BMC Turmeric Powder (haldi)
1 tbsp	Oil
	For the Outer Covering
3/4 cup	Besan (bengal gram flour)
1/4 tsp	Turmeric powder (haldi)
A pinch	Baking soda
1 tsp	Oil
To taste	Salt
4 tbspn	Oil For deep frying

PREPARATION

Step 1

For the vada filling, start by pounding the green chillies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they start to splutter, add the asafoetida and curry leaves and sauté for a few seconds.

Step 2

Add the pounded mixture and sauté again for a few seconds, then add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool, then divide into 8 equal portions. Shape into rounds.

Step 3

For the outer covering, combine all ingredients in a bowl and make a batter using approximately 1/3 cup of water.

Step 4

Dip each round of the vada filling into the batter and allow it to coat the mixture well. Deep fry till golden brown. Drain on absorbent paper and keep aside.

Step 5

After slicing each pav into half, pread some dry garlic chutney inside. Place one vada in each pav and serve hot.

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

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