VADA PAV(MUMBAI STYLE)

reparation Time: 35 mins
Cooking Time: 20 mins
Makes 4 vada pav

Ingredients

For The Vada

1 tbsp oil
1 1/2 tbsp finely chopped
ginger, green chilli and garlic
1/2 tsp mustard(rai/ mustard)
1/4 tsp asafoetieda(hing)
5 to 7 curry leaves(kaddi patta)
1 1/2 cups boiled, peeled and mashed potatoes
a pinch of turmeric powder(haldi)

salt to taste

oil for deep-frying

To Be Mixed Together Into A Batter

 3/4 cup besan(bengal gram flour)
a pinch of turmeric powder(haldi)

salt to taste
1/4 cup water

For Serving

4  pav

meetha chutney(below)
teekha chutney(below)
sukhi lehsun ki chutney(below)
8 to 10 fried green chillies

Method 
For the vada

1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
5. Add the coriander and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide into 4 equal portions and shape each portion into a round.
8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
3. Repeat with the remaining ingredients to make 3 more vada pavs.
4. Serve immediately with fried green chillies.

Handy tip:

1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.

MEETHA  CHUTNEY:::

Ingredients

1 cup deseeded dates(khajur)
2 to 3 tbsp deseeded tamarind(imli)
1/2 cup grated jaggary(gur)
1/2 tsp chilli powder
1 tsp cumin seeds(jeera) powder
salt to taste

Method

1. Combine the dates, tamarind, jaggery and 1 cup of water, mix well and pressure cook for 2 to 3 whistles.
2. Allow the steam to escape before opening the lid. Keep aside to cool.
3. Blend in a mixer to a smooth paste and strain using a strainer.
4. Add 1½ cups of water, chilli powder, cumin seeds powder and salt and mix well.
5. Use as required and store in an air-tight container in a deep-freezer.

TEEKHA CHUTNEY::::

Ingredients

1 cup roughly chopped coriander(dhania)
4 to 5 green chilies (roughly chopped)
2 tsp chopped ginger(adrak)
1 tsp lemon juice
 salt  to taste

Method

1. Combine all the ingredients, add ¼ cup of water and blend in a mixer till smooth.
2. Use as required and store in an air-tight container in a deep-freezer.

SUKHI LEHSUN CHUTNEY:::

Ingredients

2 tbsp roughly chopped garlic(lehsun)
1/2 cup grated dried coconut (kopra)
1 tbsp  chilli powder
salt to taste

Method

1. Combine all the ingredients in a mixer and blend to a coarse powder.
2. Use as required.