For the vada stuffing:
- 3 potatoes (boiled, peeled and mashed)
- 4-6 green chillies ( depending on taste)
- ginger garlic paste (2 table spoons)
- curry leaves about 6-8
- mustard seeds (1/2 teaspoon)
- cumin seeds(1/2 teaspoon)
- 1/4 teaspoon turmeric powder
- salt to taste
- 1 teaspoon lemon juice
- cilantro/ coriander
- oil for tempering
- 1 1/2 cups chick pea flour
- 2 tablespoons rice flour
- 1/2 teaspoon chilli powder
- a pinch of asafetida
- a pinch of baking soda
- oil for frying
Heat oil in a wok/ kadai and temper with mustard, cumin seeds and curry leaves.
Add turmeric powder and stir in ginger garlic paste and green chillies. Add the potatoes and salt.
Saute on medium heat stirring frequently for 2 minutes.Finish with lime juice and coriander leaves .
Allow the stuffing to cool and form lemon size balls.
Now, make batter of medium consistency ( not too thick and not too runny) by adding water to ingredients mentioned in batter for outer layer
Heat oil in a frying pan.Dip the potato balls in the batter and fry until golden brown. Drain on paper towel.
Prepare the chutneys as follows:
- 8-10 Garlic cloves peeled
- 1/4 cup khopra (dry coconut)
- 4-5 Red Chillies
- 1/4 teaspoon Cumin seeds
- 1/4 teaspoon Coriander seeds
- 1 teaspoon Sesame seeds
- 1/4 teaspoon Amchur (Dry Mango) powder
- 1 teaspoon oil
Heat oil in a skillet/ frying pan and add all ingredients and saute for a minute. Allow to cool and grind into a powder.
The Sweet chutney (optional)
You will need 12-15 pitted dates and Tamarind (about the size of a lemon) soaked in water for about 20 minutes. Grind them into a smooth paste and add water as required.
Enjoying Delicious vada pav with coffee.What else do you need on a snowy day?