Vada Pav

INGREDIENTS
FOR VADA PAV

• 8 ladi pavs (small squares of white bread)
• Poonjiaji’s Garlic Chutney
• Poonjiaji’s Meethi Chutney
• Poonjiaji’s Teekhi Chutney

FOR VADA FILLING

• 1 1/2 cups boiled and mashed potatoes
• 2 green chillies , chopped
• 1 1/2 tbsp grated garlic (lehsun)
• 2 tsp roughly chopped ginger (adrak)
• 1 tsp mustard seeds ( rai / sarson)
• 1/4 tsp asafoetida (hing)
• 6 to 8 curry leaves (kadi patta)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp oil

FOR OUTER COVERING

• 3/4 cup besan (bengal gram flour)
• 1/4 tsp turmeric powder (haldi)
• a pinch of baking soda
• 1 tsp oil
• salt to taste

METHOD
FOR VADA FILLING

• Pound the green chillies, ginger and garlic using a mortar and pestle.
• Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
• Add the pounded mixture and sauté again for a few seconds.
• Add the potatoes, turmeric powder and salt and mix well.
• Remove from the fire and cool.
• Divide into 8 equal portions. Shape into rounds.

FOR OUTER COVERING

• Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
• Dip each round of the vada filling into the batter and allow it to coat the mixture well.
• Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

HOW TO ASSEMBLE

• To make vada pav, slice each pav into half and spread Poonjiaji’s Garlic Chutney, Poonjiaji’s Meethi Chutney and Poonjiaji’s Teekhi Chutney.
• Place one vada in each pav and serve the vada pav immediately.