Vada Pav
By: Anneka Gerhardt
Published: Sunday, February 14, 2010 - 6:39am

Ingredients




3 lrgs Potatoes, boiled, peeled, mashed coarsely
1 Onion finely chopped
1 tablespoon Coriander finely chopped
teaspoon Green chillies finely chopped
1 teaspoon Ginger grated
1 teaspoon Garlic crushed
tablespoon Mint leaves finely chopped
tablespoon Lemon juice
2 tablespoons Oil
2 pchs asafoetida
teaspoon Cumin and mustard seeds
teaspoon Turmeric
Salt to taste
Oil to deep fry
1 cup Gram flour
cup Rice flour
teaspoon Turmeric powder
2 pchs soda bicarb
1 tablespoon Hot oil
Salt to taste
Water

Preparation

1 Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside. 2 Heat oil (2 tablespoon), add seeds to splutter. 3 Add ginger, garlic, asafoetida, mint and stir. 4 Add onion, fry till light pink. 5 Add potatoes, coriander, salt, turmeric, lemon juice and gently mix well. 6 Cool a little. Make ping pong ball sized balls. Keep aside. 7 Heat oil for frying. 8 Dip one ball at a time in batter and gradually let into the hot oil. Deep fry till golden brown, turning as required. 9 Fry 5-6 in a batch. Drain. 10 Serve hot with pav, green chutney and sweet tamarind chutney or tomato sauce. 11 Making time: 45 mins. 12 Serves : 4-5 (approx. 10-12 balls)