Wednesday, April 13, 2011

Mumbai Mastkalandaar-The ever favorite Vada-pau

Being a Mumbaikar I have grown up eating vada-pav at the various stalls . I loved the batata-vada available at Shree Krishna Batate-wade wala next to the  Ideal book stall in Dadar or the one available at Prakash hotel.Today also whenever I visit India I make it a point to eat batata-vada  at least once from Prakash. So last week when I felt like eating batata vada I prepared it at home.There are so many ways of preparing the bhaji/stuffing for the vada, some use garam masala , some prepare it with hirwa masala This is how I prepared it.
For preparing bhaji/stuffing
Potatoes boiled and chopped - 4 medium
Onion chopped -2
Green chillies- chopped 2 or as desired
Curry leaves - 1-4 leaves
Ginger-garlic paste - 1 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1/4 tsp
Hing- a pinch
Turmeric-1/2 tsp
Corinder chopped 1/2 cup
Lime juice-1 tsp
oil 2 tbsp
Ingredients for batter-
Besan/Chick pea flour 1 cup
Red chilli powder-1/4 tsp
Turmericpowder-1/2 tsp
Cumin coriander powder-1/4 tsp
Oil for frying

1.First we prepare the bhaji-In a wok/kadhai heat 2 tbsp oil
2.When oil becomes hot add cumin seeds, mustard seeds and hing and saute for a min
3.Now add green chillies, curry leaves and ginger garlic paste .Saute till you get a nice aromatic fragrance and raw smell of ginger garlic is gone.
4.Add chopped onion and saute till onions become transparent
5.Once onions are cooked add chopped potatoes, tumeric powder, salt, lime juice and coriander and
mix well.Cook for 2-3 mins and remove from stove and let it cool.
Now we start making the vadas
1. Now that the bhaji has cooled transfer it to a plate and lightly mash the bhaji.
2.Make small tennis sized balls of the bhaji
3.Heat oil for frying in Kadhai/wok
4. Mix all ingredient of batter together in a vessel except water.Add water slowly till you get a semi-
thick consistency.It should not be very watery nor to thick
5. Not dip the bhaji balls in the above batter and fry in the oil for 3 mins on each side.
6. Remove and drain on tissue paper
7.Serve hot with pav and chutney

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