Vada Pav

Vada Pav- the soul food of Maharashtra. Its one of the cheapest and yummiest food on streets. Every city has it own version of Vada. For those you are not aware what Vada is ,its basically potato dumplings with divine flavors dipped in chickpea flour and deep fried. These vadas are kept in between the 'pav', unsweetend buns filled with sweet n spicy dips/ chutney...While I write this my mouth is watering!!! slurp...In the country where I live today, its hard to find that perfect pav for this Vada, so I started baking this pav since couple of years.. and so proud of it! Absolutely perfect arent they ? :) I will share my recipe for perfect pav some other day. But for now here is my take on own very own Batata Vada.

Ingrediants

About 5 medium size potato

Oil for Deep frying

1 tsp Amchur powder ( dry mango powder)

For Tempering

2 Tbsp Oil

1/2 tsp Turmeric

4-5 Chopped Green chilli

2 Tbsp Grated Ginger

2 Tbsp Whole Coriander seeds

1 Tsp Red Chili Powder

For Batter:

1 1/4 cup Besan ( Chickpea Flour)

Pinch of turmeric, red chilli, Salt

Water as need.

Procedure:

Boil and mash potatoes. You may pressure cook them or cook in microwave for about 5 mins. Make sure it does not absorb too much water while cooking

In a small wok, add little oil , add mustard seeds when hot.Once its splutters add rest of the ingrediants as mention in tempering ( as shown below) Cook it for a while till ginger leaves a beautiful smell.

Now add this tempering to the mashed potatoes. Add salt, amchur powder. If you don't have amchur powder, you may even squeeze a lemon juice.

Add some chopped cilantro

Mix well to form nice dough kind of texture.

Wet your hands and make flat patty like these.

Its makes about 12-13 Medium Size Vada.

In the mean time keep your oil on heat for deep frying in a deep vessal.
In another small bowl  Add all the ingrediants for batter as shown below. 

The batter should not be very runny or should be very thick. Convenient to dip and pick up the balls from it.

Fry them on medium flame till golden brown. You may add multiple at a time. but do not overcrowd.

Serve it Hot!! with your choice of sweet or spicy chutney. Enjoy it in any weather just like we do it :)

Do try it out and like my page if your are inspired.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Pani Puri/Golgappa Puri

Pani Puri - small puffed balls filled with sweet- sour- tangy water, a popular street food in Mumbai. It is known by different names all over India. Making this puri was always a task for me, either I had hard time rolling them or getting the perfect puff or the perfect crunch. Not anymore, Until I experimented with this perfect recipe. Try it out and you wont be disappointed. Double the quantity if you want to make more. This yield about 40 medium size puris. Use them to  make you pani puri or Dahi-Batata puri 

                         

Ingrediants

1 Cup Fine Suji/Semolina
1/8 cup wheat flour
1/2 tsp Eno/Fruit Salt
1/2 tsp Salt
Little more than 1/3 cup water

Procedure

To make the perfect puri making the right dough is very important. Mix all the ingredients to form a very soft dough, add additional water if required since suji has then tendency to absorb water, however do not add to much water that it does not form a a firm dough. Let it rest for about 30 mins at least. Cover it with a moist towel, so that dough does not dry out.

                               


                                

Now in a pan heat oil for deep frying. Divide the dough into medium size balls and roll it into a big circle, apply oil to the surface it the dough sticks. You should be able to roll the dough easily without much resistance. Roll it into as thin as possible but NOT until transparent. Using a cookie cutter or any lid of desired size and cut the pieces.

                                 

Drop the small puris into the hot oil one by one. Oil should be nice hot. Keep the flame on medium- high. Once puris are dropped they should puff up immediately. Keep turning them until nice golden brown.  Once cooled keep them in airtight container and Enjoy with your choice of chat. 

                                 


                                


                                

Tip: Adjust the flame accordingly, so that puris don't turn brown immediately , else they wouldn't get the crunch.

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)