Vada Pav

This indigenous burger-like snack is the quickest and tastiest meal you can have! This can be eaten at all times- dinner, lunch, snack or breakfast! The aloo vada eaten with bread and chutney or ketchup makes a perfect dish for all age groups!

Potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Raw juice applied externally cures skin blemishes.

Ingredients
For the filling
1 1/2 cups boiled and mashed potatoes
2 green chillies , chopped
2 tsp roughly chopped ginger (adrak)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tbsp mint leaves
1 tbsp coriander leaves
1/4 tsp coriander and cumin powder
1 tbsp oil
salt to taste

For the outer layer
3/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp coriander and cumin powder
1 tsp oil
salt to taste

Other ingredients
4 pav (8 pieces)
oil for deep frying

Method
For the filling

• Grind the green chillies, mint leaves, coriander leaves and ginger.
• Heat the oil and add the mustard seeds. When they crackle, add the asafoetida, turmeric powder, coriander and cumin powder and the ground paste. Then sauté for a few seconds.
• Add the potatoes and salt and mix well.
• Remove in a bowl and let it cool.
• Divide into 8 equal portions. Shape into balls.

For the outer layer

• Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
• Dip each round of the vada filling into the batter and allow it to coat the mixture well.
• Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

Serving Procedure

• Slice each pav into half and place the vada in between two slices of pav.
• Serve immediately!

Note: You can serve with chutney pudi, ketchup or green chutney.