Welcome to my channel! Craving Mumbai street food? Learn how to make authentic Vada Pav at home this monsoon season! This easy recipe guides you through creating the perfect vadas and also making the famous lehsun chutney, also known as ghati masala. This is the most scrumptious snack to eat on a rainy day. Subscribe for more delicious recipes!
Ingredients-
For the potato mix-
●1 tbsp oil
●8-10 cloves of garlic
●1 inch piece of ginger, chopped
●4-5 green chillies
●2 tsp mustard seeds
●A few curry leaves
●1/2 tsp turmeric powder
●¼ tsp asafoetida
●2 tbsp chopped coriander
●4-5 Potatoes, boiled, cooled and mashed
●Salt, to taste
For the besan batter-
●1 ½ cup besan
●½ Tsp Turmeric powder
●Salt, to taste
●Water, as required
For the Dry Garlic Chutney-
●8-10 cloves of Garlic, fried
●½ cup besan batter crumbs
●2 tbsp red chilli powder
●1 tsp Salt or to taste
For the assembly-
●Ladi Pav, as required
●Fried green chillies
●Green chutney
●Sweet tamarind chutney
●Dry garlic chutney
Others-
Oil, for deep frying
Method-
•For the potato masala, crush ginger, garlic, chillies and some salt. Set aside.
•Alongside, heat oil in kadhai. Add in the mustard seeds, asafoetida and curry leaves.
•Saute and as the seeds splutter, add the crushed spices.
•Cook for half a minute and then add turmeric powder. Mix well.
• Add in the mashed potatoes and season with salt. Give a good mix and finish with coriander leaves.
•Combine everything well and remove from flame. Set aside to cool.
•Meanwhile, prepare the besan batter. Mix together all the ingredients and prepare a smooth, lump-free batter.
•Now, divide the potato mixture and make balls of desired size out of it.
•Dip them in the batter, one at a time and coat well.
•Deep fry the vada into hot oil on medium flame till golden and crisp.
•Remove and drain off the excess oil. Keep aside.
•To make besan chura, pour in the batter into hot oil randomly.
•Fry the chura on medium heat until golden and crisp. Remove, drain off the excess oil and keep them aside too.
•Turn off the flame and fry the slit green chillies, stirring occasionally until blisters appear on the chilli. Be careful of the oil splashing at this step.
•Remove, drain off the excess oil and keep aside.
•For the dry garlic chutney, fry the garlic cloves on a medium flame until slightly golden brown. Remove and set aside to cool on a plate.
•Once cool, grind them along with the besan chura, red chilli powder, salt and make a coarse powder.
•Transfer to a bowl and use as required.
•For the assembly, cut the ladi pav half way from the middle. DO NOT cut it completely, all the way through.
•On one side of the pav, spread green chutney. Press the sides together so that the chutney spreads on the other side too. Spread tamarind chutney on the lower half followed by dry garlic chutney and besan chura.
•Place the prepared vada, fried chillies and finally, press the vada pav.
• Serve immediately and enjoy!
Vishesh Tippani-
•Fry the ingredients for the dry chutney on medium-low heat. Also, cool the roasted ingredients before grinding them.
•Keep the texture of the chutney coarse for the perfect bite.
•Make sure to boil and cool the potatoes before you mash them.
•Deep fry the vadas on a medium flame.
•Cut the pav bread only halfway through. Do not cut them completely.
•Be very careful while frying the green chillies, make sure to slit them. The oil can splutter if you don't slit them.
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