Vada Pav

5 mins
Serves 1
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Directions

  1. 1Peel, boil and mash 4 medium potatoes.
  2. 2Peel, boil and mash 4 medium potatoes.
  3. 3Peel, boil and mash 4 medium potatoes.
  4. 4Finely dice 2 green chillis, mince 5 cloves of garlic and slice 10 curry leaves.
  5. 5Finely dice 2 green chillis, mince 5 cloves of garlic and slice 10 curry leaves.
  6. 6Finely dice 2 green chillis, mince 5 cloves of garlic and slice 10 curry leaves.
  7. 7Finely slice 1/4 bunch of coriander leaves.
  8. 8Finely slice 1/4 bunch of coriander leaves.
  9. 9Finely slice 1/4 bunch of coriander leaves.
  10. 10Heat 2 tbsp of grapeseed oil in a pan and toast 1 tsp of mustard seeds for 2 minutes.
  11. 11Heat 2 tbsp of grapeseed oil in a pan and toast 1 tsp of mustard seeds for 2 minutes.
  12. 12Heat 2 tbsp of grapeseed oil in a pan and toast 1 tsp of mustard seeds for 2 minutes.
  13. 13Add the chilli, garlic, coriander, turmeric and a pinch of salt; cook for 4 minutes.
  14. 14Add the chilli, garlic, coriander, turmeric and a pinch of salt; cook for 4 minutes.
  15. 15Add the chilli, garlic, coriander, turmeric and a pinch of salt; cook for 4 minutes.
  16. 16Add the mashed potato and mix well; set aside to cool.
  17. 17Add the mashed potato and mix well; set aside to cool.
  18. 18Add the mashed potato and mix well; set aside to cool.
  19. 19Mix 200g of besan flour with a pinch of salt and add water until it reaches a creamy consistency.
  20. 20Mix 200g of besan flour with a pinch of salt and add water until it reaches a creamy consistency.
  21. 21Mix 200g of besan flour with a pinch of salt and add water until it reaches a creamy consistency.
  22. 22Roll the potato mixture into balls and dip them in the batter.
  23. 23Roll the potato mixture into balls and dip them in the batter.
  24. 24Roll the potato mixture into balls and dip them in the batter.
  25. 25Deep fry the balls until golden brown and place them on a paper towel to drain the excess oil.
  26. 26Deep fry the balls until golden brown and place them on a paper towel to drain the excess oil.
  27. 27Deep fry the balls until golden brown and place them on a paper towel to drain the excess oil.
  28. 28Serve the fried potato balls on soft white rolls with chutneys.
  29. 29Serve the fried potato balls on soft white rolls with chutneys.
  30. 30Serve the fried potato balls on soft white rolls with chutneys.

Ingredients

  • 4 medium potatoes
  • 4 medium potatoes
  • 4 medium potatoes
  • 2 green chillis
  • 2 green chillis
  • 2 green chillis
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 10 curry leaves
  • 10 curry leaves
  • 10 curry leaves
  • 0.25 bunch coriander leaves
  • 0.25 bunch coriander leaves
  • 0.25 bunch coriander leaves
  • 2 tbsp grapeseed oil
  • 2 tbsp grapeseed oil
  • 2 tbsp grapeseed oil
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 1 tsp mustard seeds
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 200 g besan flour
  • 200 g besan flour
  • 200 g besan flour
  • 0 oil
  • 0 oil
  • 0 oil
  • 0 soft white rolls
  • 0 soft white rolls
  • 0 soft white rolls
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 0.25 bunch coriander leaves
  • 0.25 bunch coriander leaves
  • 0.25 bunch coriander leaves
  • 0.25 bunch mint
  • 0.25 bunch mint
  • 0.25 bunch mint
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 cup fried batter bits
  • 1 cup fried batter bits
  • 1 cup fried batter bits
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0 salt
  • 0 salt
  • 0 salt

Equipment

potknifepeelersmall bowlblenderwhiskfood processorsmall frying panlarge frying pan