Updated: Apr 1
Preparation Time: 10 min. Cooking Time: 45 min. Serves 5
5 Red Potatoes 15 Curry Leaves Coarse Cut (limbado) 6 Big Cloves Garlic Coarse Paste 1 inch Ginger Coarse Paste 3 Thin Green Chilli Coarse Paste 1 Juice of Lime 2 tbsp Oil 1 tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ½ tsp Turmeric Powder 1 tsp Sugar Salt to taste 2 tbsp Coriander Leaves Finely Chopped
2 cups Gram Flour (Besan) 2 tbsp Rice Flour ½ tsp Turmeric Powder ½ tsp Red Chilli Powder ½ tsp Black Pepper Powder Salt to taste Oil for Deep Frying
Peel, wash, steam and mash the potatoes by hand, keep aside.
Heat the oil in a wide pan over a medium heat, once hot add in mustard seeds and cumin seeds, let them splutter for a few seconds.
Then add in the asafoetida and curry leaves, sauté for 30 seconds then add the turmeric, ginger, garlic and green chilli paste. Sauté for a minute.
Now add in the mashed potatoes, sugar, salt and lime juice, mix well, cook for further 2 minutes. Let the potato mixture cool completely.
Divide the potato mixture into 10 balls, flatten these balls about ¾ inch thick and set them aside.
Gram Flour Batter:
In a big bowl, add in the gram flour, rice flour, turmeric, chilli powder, black pepper, and salt.
Add water and make a thick and runny consistency batter until you get a lump-free mixture.
Using a spoon or your hand, dip each vada into the batter and coat, then deep fry in hot oil over high-medium heat until golden brown.
Remove them onto a kitchen paper towel-lined dish, repeat the above same frying for rest.
Now put one hot vada ball on one slice of pav, sprinkle more vada pav chutney. Cover with the other half and press down.
Serve immediately and enjoy!