Скачать с ютуб वाडा पाव | Mumbai Vada pav recipe by Cook with Shabina в хорошем качестве

वाडा पाव | Mumbai Vada pav recipe by Cook with Shabina

#vadapav #streetfood vada pav ingredients: For the potato filling: 4 large potatoes, boiled, peeled, and mashed 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1-2 green chilies, finely chopped 1 inch ginger, grated 6-8 curry leaves 1/2 teaspoon turmeric powder Salt to taste Fresh coriander leaves, chopped For the vada batter: 1 cup gram flour (besan) 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder A pinch of asafoetida (hing) Salt to taste Water as needed Other ingredients: Pav (soft bread rolls) Green chutney Tamarind chutney Dry garlic chutney (optional) Oil for deep frying Instructions: 1. *Prepare the potato filling:* Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, green chilies, grated ginger, and curry leaves. Sauté for a minute. Add mashed potatoes, turmeric powder, salt, and chopped coriander leaves. Mix well. Cook for a few minutes. Set aside to cool. 2. *Make the vada batter:* In a bowl, mix gram flour, turmeric powder, red chili powder, asafoetida, and salt. Gradually add water and whisk until you get a smooth batter of medium consistency. 3. *Assemble the vada pav:* Take a portion of the potato mixture and shape it into a ball. Flatten slightly to form a patty. Heat oil in a pan for deep frying. Dip each potato patty into the gram flour batter, ensuring it's well coated. Carefully drop the coated potato patty into the hot oil and fry until golden brown and crispy. Remove and drain excess oil on paper towels. 4. *Prepare the pav:* Slit the pav horizontally, but not completely. Spread green chutney and tamarind chutney on the inner sides of the pav. Optionally, you can add dry garlic chutney for extra flavor. 5. Place a hot vada in the pav and press gently. Serve hot with more chutneys on the side.