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Vada Pav Recipe
The first time I had vada pavs was during our college tour to Mumbai as my friend suggested to taste it and I just loved it. This is a famous chat item/street food in Mumbai and after that I didnt get chance to taste it anywhere else. Recently when hubby got these pav buns I didnt have any clue of what to do with it as I didnt have any ingredients required for Pav Bhaji so googled and found this to be interesting from Tarla Dalal site, I modified the measurement a bit and here is the recipe  Makes 4 vada pavs Ingredients: Pav Buns - 4Red chutney - See recipe below ( 2 tbsp)Green chutney - as required ( 2 tbsp) For the vadas : Potatoes - 2 medium sizedCumin seeds - 1/2 tspGreen chillies - 1/2 tsp chopped finelyMustard seeds - 1/2 tspGinger garlic paste - 1 tspOnion - 1 medium sized chopped finelyTurmeric powder - 1/2 tspCoriander leaves - 2 tspOil - 2 tspFor Vada outer coating: Besan flour - 1/4 cupRice flour - 1 tbspChilli powder - 1/2 tspSalt - to tasteOil - to toast / deep fry  Method: For the vadas Boil potatoes and mash it well, keep aside. Heat oil, add mustard seeds and jeera, allow it to crackle. Add green chillies, ginger garlic paste and saute for mins. Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder and mix well Add chopped coriander leaves and mix well. Allow it to cool and make 4 balls and keep it ready. Method : For the vada coating Mix all the above and add little water to form a paste like we do for bajjis and bondas. Now take the balls and flatten it a bit, then dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a nonstick tawa) I usually try to cut down deep frying whenever possible but this when toasted tastes good too.  Red Garlic chutney: Coconut - 5 tbspRed Chillies - 1 Garlic - 4 chopped finelyTamarind - 1 tspSalt - to taste Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.  For the assembling: Take the buns slit it into halves taking care one end is still connected to the other bun. Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your vada pavs. My Notes: This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy. Usually the vadas are made round like bondas and then flattened a bit while assembling but I made it a bit flat while toasting itself. I chose to toast in a pan, instead you can deep fry them as the orginal recipe says.   related searches : Vada
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