Authentic Vada Pov
- Prep time: 20 mins
- Cook time: 20 mins
- Servings: 4-5 people (10 Vadas)
Ingredients
For the Potato Filling (Batata Vada):
- Potatoes: 4 large (boiled and mashed)
- The Masala Paste: 4-5 green chilies, 6-7 garlic cloves, 1-inch ginger (crushed together)
- Tempering: 1 tbsp oil, 1 tsp mustard seeds, ¼ tsp hing (asafoetida), ½ tsp turmeric, 8-10 curry leaves.
- Finish: Salt to taste, fresh coriander, and a squeeze of lemon juice.
For the Batter (Besan Coating):
- Besan (Gram flour): 1.5 cups
- Spices: ¼ tsp turmeric, ½ tsp red chili powder, a pinch of baking soda (for extra fluffiness).
- Texture: Salt to taste and water as needed.
Instructions
- Prepare the Potato Filling: * Heat oil in a pan. Add mustard seeds, curry leaves, and hing.
- Add the crushed ginger-garlic-chili paste and sauté for a minute.
- Add turmeric and the mashed potatoes.
- Mix well with salt and lemon juice. Add fresh coriander, let it cool, and then make small round balls.
- Make the Besan Batter: * In a bowl, mix besan, salt, turmeric, and chili powder.
- Add water gradually to make a smooth, thick batter (it should coat the back of a spoon).
- Add a pinch of baking soda and mix well.
- Frying the Vadas: * Heat oil in a deep frying pan (kadai).
- Dip the potato balls into the besan batter, coating them evenly, and gently drop them into the hot oil.
- Fry on medium heat until they turn golden brown and crispy.
- Assembling the Vada Pav: * Take a fresh Pav (bread bun) and slice it halfway.
- Apply spicy dry garlic chutney (Shengdana chutney) and green chutney inside.
- Place the hot Vada inside and press gently.