Mumbai's most popular street food is vada pav. Many Mumbaikers start their day with this snack. It is widely popular and sold in train for morning breakfast. Though the process is lengthy, i liked to make it. Once the chutneys are ready, it takes a few minutes to assemble it. You will have to make a potato bonda (as it is called in Tamilnadu). The pav bun is readily available in supermarkets.
Vada Pav
Cuisine: North Indian
Preparation Time: 60 minutes
Vada: 10 minute
Cooking Time: 25 minutes
For Imili Chutney
Ingredients:
Tamarind: Lemon sized ball
Dates: 50 grams
Powdered jaggery: 50 grams
Chat Masala: A lavish sprinkle
Saunth or Dry ginger powder: 1/2 tea spoon
Method:
1. Add hot water to the tamarind and extract a thick juice out of it.
2. Put dates into a mixie and make it into smooth paste, adding little water to it.
3. Add water to the jaggery powder and mix it well and filter it to remove any dirt.
4. Mix all the three ingredients in a pan and place it on the stove over a medium flame, add dry ginger powder to it, while it s boiling.
5. Put off the flame. Add chat masala, allow it to cool.
6. Imili chutney is now ready.
Green Chutney:
I my previous post, i have mentioned about the recipe, skip the curd, the rest ingredients are all the same and also the same procedure.
Garlic Powder or Dry Chutney:
Ingredients: ( for coarsely ground)
Garlic: 6 pods
Green Chilies: 2 numbers
For Dry Powder:
Grated Coconut: 2 tea spoons
Sesame Seeds: 1 1/2 tea spoon
Roasted peeled ground nuts: 1 1/2 tea spoon
Byadagi chilli: 2 numbers
Asofoetida: 1/2 tea spoon
Salt to taste
Oil as needed
Method:
1. Take garlic and green chili in a mixie jar and coarsely ground it and keep it aside.
2. Place a heavy bottomed pan on the stove on a medium flame.
3. Wash the sesame seeds to remove dirt if you are using black seed, otherwise no need.
4. Add this to the pan and dry roast it till it crackles and nice aroma raises.
5. Now add the grated coconut, byagadi chili and roast for 2 minutes and roasted groundnut and put off the flame.
6. Allow it t cool completely.
7. once it is cool, pulse it in a mixie jar to a coarse powder.
8. Place a pan on the stove, add 2 tea spoon of refined oil to it, when it is hot add in green chilli, garlic paste and fry it well till the raw smell goes off.
9. Then add the sesame seed, groundnut powder and stir well till all the moisture is absorbed, it may take 10 minutes.
10. Add salt and asofoetida to it and put off the flame and allow it to cool completely and store it in a air tight container.
Batata Vada:
Ingredients:
Potato: 1/4 kg
Turmeric Powder: 1/4 tea spoon
Green Chilies: 2 Numbers
Coriander leaves: Finely chopped
Asofoetida: A generous heaped spoon full
Salt to taste
Refined Oil as needed for frying
Besan flour: 4 tea spoon
Rice flour: 1 tea spoon
Baking Soda: A pinch
Food color Orange (Optional)
Method:
1. Pressure cook the potatoes for 6 to 8 whistles.
2. Peel the skin of the potatoes and keep it aside.
3. Mash the potatoes well.
4. Place a pan on the stove, add 2 tea spoons of oil, when the oil is hot add 1/2 tea spoon of asofoetida, green chillies, turmeric powder and fry it for a minute.
5. Now add mashed potatoes, salt and mix it thoroughly for 2 minutes, switch off and cool it down completely.
6. Make lemon sized balls out of this potato mixture and keep it aside.
7. Now take besan flour, rice flour, baking soda, salt, asofoetida in a wide bowl and make it into a smooth batter without any lumps.
8. The batter should be like dosa batter consistency.
9. Now heat oil in a fry pan over a medium flame.
10. Take the potato ball, dip it into the batter and fry it in hot oil, fry till golden brown.
11. Drain the oil and remove it.
For assembling:
1. Cut the pav bun into halves.
2. Smear the imili chutney, green chutney and sprinkle the garlic dry chutney and place the batata vada in between the halves of the pav and close it.
3. Serve it with fried green chili.
Note:
1. Imili chutney stays well for about a week in refrigeration.
2. Green chutney stays well for 2 to 3 days in fridge.
3. Garlic chutney stays well for week under refrigeration.
4. These chutneys can also be used for other chats as well.
Vada Pav
Cuisine: North Indian
Preparation Time: 60 minutes
Vada: 10 minute
Cooking Time: 25 minutes
For Imili Chutney
Ingredients:
Tamarind: Lemon sized ball
Dates: 50 grams
Powdered jaggery: 50 grams
Chat Masala: A lavish sprinkle
Saunth or Dry ginger powder: 1/2 tea spoon
Method:
1. Add hot water to the tamarind and extract a thick juice out of it.
2. Put dates into a mixie and make it into smooth paste, adding little water to it.
3. Add water to the jaggery powder and mix it well and filter it to remove any dirt.
4. Mix all the three ingredients in a pan and place it on the stove over a medium flame, add dry ginger powder to it, while it s boiling.
5. Put off the flame. Add chat masala, allow it to cool.
6. Imili chutney is now ready.
Green Chutney:
I my previous post, i have mentioned about the recipe, skip the curd, the rest ingredients are all the same and also the same procedure.
Garlic Powder or Dry Chutney:
Ingredients: ( for coarsely ground)
Garlic: 6 pods
Green Chilies: 2 numbers
For Dry Powder:
Grated Coconut: 2 tea spoons
Sesame Seeds: 1 1/2 tea spoon
Roasted peeled ground nuts: 1 1/2 tea spoon
Byadagi chilli: 2 numbers
Asofoetida: 1/2 tea spoon
Salt to taste
Oil as needed
Method:
1. Take garlic and green chili in a mixie jar and coarsely ground it and keep it aside.
2. Place a heavy bottomed pan on the stove on a medium flame.
3. Wash the sesame seeds to remove dirt if you are using black seed, otherwise no need.
4. Add this to the pan and dry roast it till it crackles and nice aroma raises.
5. Now add the grated coconut, byagadi chili and roast for 2 minutes and roasted groundnut and put off the flame.
6. Allow it t cool completely.
7. once it is cool, pulse it in a mixie jar to a coarse powder.
8. Place a pan on the stove, add 2 tea spoon of refined oil to it, when it is hot add in green chilli, garlic paste and fry it well till the raw smell goes off.
9. Then add the sesame seed, groundnut powder and stir well till all the moisture is absorbed, it may take 10 minutes.
10. Add salt and asofoetida to it and put off the flame and allow it to cool completely and store it in a air tight container.
Batata Vada:
Ingredients:
Potato: 1/4 kg
Turmeric Powder: 1/4 tea spoon
Green Chilies: 2 Numbers
Coriander leaves: Finely chopped
Asofoetida: A generous heaped spoon full
Salt to taste
Refined Oil as needed for frying
Besan flour: 4 tea spoon
Rice flour: 1 tea spoon
Baking Soda: A pinch
Food color Orange (Optional)
Method:
1. Pressure cook the potatoes for 6 to 8 whistles.
2. Peel the skin of the potatoes and keep it aside.
3. Mash the potatoes well.
4. Place a pan on the stove, add 2 tea spoons of oil, when the oil is hot add 1/2 tea spoon of asofoetida, green chillies, turmeric powder and fry it for a minute.
5. Now add mashed potatoes, salt and mix it thoroughly for 2 minutes, switch off and cool it down completely.
6. Make lemon sized balls out of this potato mixture and keep it aside.
7. Now take besan flour, rice flour, baking soda, salt, asofoetida in a wide bowl and make it into a smooth batter without any lumps.
8. The batter should be like dosa batter consistency.
9. Now heat oil in a fry pan over a medium flame.
10. Take the potato ball, dip it into the batter and fry it in hot oil, fry till golden brown.
11. Drain the oil and remove it.
For assembling:
1. Cut the pav bun into halves.
2. Smear the imili chutney, green chutney and sprinkle the garlic dry chutney and place the batata vada in between the halves of the pav and close it.
3. Serve it with fried green chili.
Note:
1. Imili chutney stays well for about a week in refrigeration.
2. Green chutney stays well for 2 to 3 days in fridge.
3. Garlic chutney stays well for week under refrigeration.
4. These chutneys can also be used for other chats as well.
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