Vada Pav

I want to dedicate this marathi snack to my friends in Mumbai. It can be eaten at any time of the day, But on rainy days, when the weather is sultry and cool, vada pav tastes awesome during those times :) It's should be hot, fritter outside should be crisp (with the brown, crumbly tentacles of batter still attached), all encompassing with a gentle yield, Inside the filling must be the right blend of spices with herbs elevating the mashed potato. 

You can serve with green or red chutney.

The vada (batata vada)- The fritter

• 4-5 large potatoes, boiled and mashed
• 1/4 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2-3 chopped green chillies
• 1/2 cup finely chopped onions
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 8 curry leaves
• Asafoetida (or) Hing: 1 pinch.
• Juice from one medium size lemon
• Salt to taste
• 1 tsp of ginger & garlic paste (optional)

 For the fritter:

• 1 cup besan (chickpea flour)
• 1/2 cup rice flour 
• 11/2 tsp  salt
• 1 tsp coriander seed powder
• 1 tsp cumin powder
• 2 tsp chilly powder.

Mix all the above ingredients with water. Consistency should not be be runny and should be thick enough to coat the Alu tikkis evenly.

Method:

1)Mash the potatoes well and add the chopped onion, corriender and mint leaves. Add the salt according to your taste.

2)Take 2 tbsp of oil in a pan and heat it up. Into the oil add the mustard and cumin seeds and let them splatter, 

3)Now add a pinch of hing into the oil and fry the curry leaves.

4)Lower the flame and add the potato mixture.Mix it well and turn off the stove.

5)Now add the lemon juice and mix it well. Let it cool down for 10 minutes.

6)When it is cool enough, roll the mixture that you just made into small rounds and then flatten it in between your palms. 

                            

7) Heat oil in heavy bottomed wok until a small drop of batter dropped in, rises sizzling to the surface very quickly (level of heat).

8) Now gently dip the potato cutlets into the batter and cover the potato balls with batter on all sides and then drop them into the hot oil,m one by one. Don't put too many at a time.

9)Let it fry in medium flame until golden brown.

10)Drain the excess oil using tissues and serve hot with chutney  and pressed inside bun breads (pav).

  

~Enjoy it while watching the rain~ Happy Summer!

Serve these tasty fried cutlets inside the pav breads with green chutney and a hot cup of Tea.

What is vada paav!