05/12/2024
Vada Pav sath mei Sukhi Chutney recipe
Ingredients:
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4 medium-sized potatoes, boiled and mashed
1 tsp mustard seeds ( rai )
1 tsp cumin seeds ( jeera )
8-10 curry leaves
1-inch piece of ginger, finely chopped
3-4 garlic cloves, finely chopped
2-3 green chilies, finely chopped
1/2 tsp turmeric powder ( haldi)
1/2 tsp red chili powder ( mirch )
Salt to taste
2 tablespoons oil
A handful of chopped coriander leaves
For the Batter:
1 cup besan (gram flour)
1/4 tsp turmeric powder
1/4 tsp red chili powder
A pinch of baking soda
Salt to taste
Water as needed to make a smooth batter
For Assembly:
6 pav buns
Green chutney
Tamarind chutney
Dry garlic chutney
Oil for frying
Instructions:
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Heat oil in a pan and add mustard seeds. When they begin to splutter, add cumin seeds, curry leaves, ginger, garlic, and green chilies. Sauté for a minute.
Add turmeric powder, red chili powder, and salt. Stir well.
Add the mashed potatoes and mix thoroughly to combine all the spices. Cook for 2-3 minutes.
Turn off the heat and mix in the chopped coriander leaves.
Let the mixture cool slightly and then shape it into small balls (about the size of a golf ball). Set aside.
2. Prepare the Batter:
In a mixing bowl, combine besan, turmeric powder, red chili powder, baking soda, and salt.
Gradually add water to make a thick, smooth batter.
3. Fry the Vadas:
Heat oil in a deep frying pan over medium heat.
Dip each potato ball in the batter, ensuring it's evenly coated, and gently drop it into the hot oil.
Fry the vadas until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
Chutney
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1/2 cup dry coconut powder
4-5 dry red chillies
2. tsp peanuts
2 tsp Kashmiri red chilli powder
5 garlic cloves (with peel)
Black salt to taste
Method of making chutney
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1. Lightly fry coconut, red chillies and peanuts separately in a pan. Fry garlic with peel too.
2. Now cool these things and grind them separately. Then mix all three together, add red chilli powder and black salt and grind again.
3. Store this chutney in an air-tight container. You can keep this chutney in the fridge for 6 months.
This chutney tastes very delicious with Vada Pav, and can also be eaten with Idli-Dosa.
4. Assemble the Vada Pav:
Slice the pav buns in half and toast them lightly with a little butter if desired.
Spread green chutney and tamarind chutney on the inside of the pav.
Place a fried vada in the bun and sprinkle with dry garlic chutney if using.
Press the bun gently and serve immediately.
