Our favorite season is here… “Monsoon” and here is a sneak peek of the awesome weather outside…!
Rains have always been special to Mumbai. And we both are true “Mumbai-kars” when it comes to the world famous delicacy- Vada pav 🙂
A hot vada pav, steaming hot tea, some soft music and rain… what else can I say…? “Divine”. Even world famous food chefs and food critics have loved this simple yet delicious Mumbai-special dish.
Also we both like to call it our “desi-burger” 😉
Hope you guys enjoy it as much as we do.
Happy cooking…! 🙂
- 5….Large potatoes- Boiled, pealed and roughly cut.
- 1 cup…. Gram flour/ besan.
- ¾ cup….water
- 1 pinch…. Fenugreek seeds/ Methi seeds
- 1 tsp…. Mustard seeds/ Rai
- 8-9 Cloves….Garlic-crushed
- 1 inch….Piece of ginger-grated
- 20-25…. Curry leaves
- 2-3….green chillies-chopped
- ½ tsp…. Turmeric powder
- 1 tbsp….Oil for tempering
- Oil for deep frying
- Salt to taste
Make a batter by mixing gram flour and water together, adding water little by little so that no lumps are formed. Add salt and mix thoroughly. You may need to adjust water to reach the desirable consistency (as in the image). Keep it aside.
Heat oil in a thick bottomed wok. Add a pinch of asafoetida, fenugreek seeds and mustard seeds and stir for a few seconds. Then add curry leaves, chillies, garlic and ginger and saute until just cooked. Add turmeric and salt and saute. Add the potatoes and mash them as you are mixing it with the tempered spices. Cook until completely mashed.
Let the mixture cool down and shape them into small vadas. This quantity will yield around 14-15 vadas.
Now heat oil for deep frying. Dip the vadas into the flour batter until coated and put then in hot oil for frying. Fry until golden.
- You may need to adjust the amount of chillies you add depending upon the heat of chillies available to you.
- You can serve just the vadas with tamarind and mint chutney.
- To make the red garlic chutney grind together some garlic, red chilli powder, dried coconut and salt until a coarse mix is obtained.