Vada Pav

A yummy wonderful and famous mouth watering street food of Mumbai... I still remember my college days... We used to bunk lectures and then go to the canteen for eating vada pav, samosa, kachori etc... Really college days are so nice no tensions... Just enjoy... Now whenever I back to India its for sure that we eat a lot of vada pav's, samosaa kachoris all street food :)... Even during my preganancy when my mom said eat whatever u want now later once baby is born there will be lot of restrictions... I eat a samosa, vada, vada pav, kachori, dabeli, chaat etc every day... :).. We do get these here in Singapore now a days... but the taste.. ofcourse a lot of difference... When I started sending my entries for SWC Maharashtra this was the first recipe i wanted to send... but did not get time to prepare.. now my craving for vada pav increased so much that could not wait any longer... and also the last date for entry was nearing... So this Vada Pav for SWC Maharashtra....

Ingredients

6 large boiled, peeled and mashed
1tbsp garlic paste
1 1/2 tsp green chilli paste
1 tsp turmeric
A pinch asafoetida
1 tbsp lemon juice
1/4 bunch fresh coriander leaves chopped
Salt to taste
8 Pav
1 1/4 cups gram flour (besan)
a pinch soda bicarbonate
2 1/2 tsp red chilli powder
1 tbsp oil Plus to deep fry

Method

1. In bowl mix mashed potatoes, garlic paste, green chilli, lemon juice, salt, 1/4 tsp turmeric powder, asafoetida and coriander.
2. Make 8 equal size balls of this and keep aside.
3. Take gram flour in a bowl, add soda bicarbonate, remaining turmeric powder, half a tsp of red chilli powder and salt. Heat one tbsp oil and add it to the gram flour mixture. Add just sufficient water to make a coating consistency batter. Reset it for fifteen minutes.
4. Heat sufficient oil in a kadhai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Remove and place on an absorbent paper.
5. Slit Pavs horizontally not slicing it completely, and stuff it with the hot vadas. Serve hot with fried green chillies.