Description
Delicious and yummy potato vadas dipped in besan (gram flour) served over soft buns with a spicy homemade dry garlic and peanut chutney. This maharashtrian street food snack is so easy to make and absolutely lip smacking!
Ingredients
Scale
Potato Vada
- 450 grams Potatoes (boiled, peeled and grated)
- 1 tsp Garlic (minced/ crushed)
- 1 1/2 tbsp Oil (for tempering)
- Oil (for deep frying the vadas)
- 1 tsp Rai (red mustard seeds)
- 1 tsp Sarson (black mustard seeds)
- 7-8 leaves Kadhi Patta (curry leaves)
- 1/2 tsp Chilli Powder
- 2 cups Besan (gram flour)
- 1 1/4 cup Water
- 1 tsp Turmeric Powder
- 1 tsp Baking Powder
- Salt
- 8 pieces Vada Pav Buns
Garlic and Peanut Dry Chutney
- 1/2 cup Peanuts
- 10 cloves Garlic
- 1 tsp Chilli Powder
- Salt
Instructions
Garlic and Peanut Dry Chutney
- Dry roast the garlic cloves and peanuts on medium heat until they are fragrant and brown in colour. Let this mixture cool down for 10 minutes.
- Transfer to a blender and add salt and chilli powder. Pulse/ Blend for not more than 10 seconds until everything just comes together and you have a powder like mixture. (See note 1)
- Transfer to a bowl to serve over/ with potato vadas.
Potato Vadas
- To make the potato vadas, grate the boiled potatoes in a large dish and keep aside.
- In a tempering pan or a regular pan, add 1 1/2 tbsp of oil. Once the oil is hot, add rai, sarson and kadhi patta, 1/2 tsp turmeric and let this temper on medium heat.
- Transfer the tempering (with the oil) to the potato mix. Add salt, chilli powder, crushed garlic and mix until everything is well incorporated.
- Divide the mixture into 8 equal parts and prepare potato balls of 60 grams each. Keep aside.
- Prepare the batter by mixing gram flour, water, salt, remaining turmeric. Add baking powder and mix well.
- Dip the potato balls in this batter, dip off the excess and deep fry until yellow/ golden brown in colour. (See note 2)
- Assemble the vada pav: cut the vada pav bun into half and add about one tablespoon of dry peanut and garlic chutney, place the hot fried potato vada and cover with the second half of the bun. Serve hot with coriander chutney.
Notes
- The chutney is supposed to be dry and powder like. If you over-blend, the peanuts will start releasing the oil (which you want to prevent).
- It is very important to dip off the excess batter before transferring the potato balls in the hot oil to avoid having a big mushy potato ball in the end. To get the perfect crispy fried potato ball, dip only until the potato ball is just covered with a layer of gram flour batter.
