One cannot leave Mumbai without tasting its best-loved street-side snack - vada pav! It has attained cult status as the Indian answer to the burger and is surprisingly easy to make in your own kitchen as well. Allow Sadaf Hussain to show you how to rustle up tasty, spicy vada pavs, best enjoyed with chutney and chai.
8-10 ladi pavs (or simple buns)
Dry garlic chutney
1 1/2 cups boiled and mashed potatoes
2 green chilies , chopped
1 1/2 tablespoon grated garlic
2 teaspoons roughly chopped ginger
1 tablespoon ginger powder
1 teaspoon mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves
1/2 teaspoon turmeric powder (haldi)
1 tablespoon oil
3/4 cup gram flour
a pinch of baking soda
Oil for deep-frying
In a pan, heat the oil and add the mustard seeds. add the hing and curry leaves and mix it together.
Add the garlic, the potatoes, turmeric powder and salt and mix well.
Make round-shaped vadas and fry in hot oil.
Cut each pav into half and add some dry garlic chutney, green chutney and tamarind chutney.
Place one vada in each pav and serve.
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