Vada Pav | मुंबई का फेमस वडा पाव | Chef Harpal Singh

#vadapav is Mumbai’s most popular street food! Spicy potato filling is sandwiched between burger buns and layered with a spicy garlic chutney! #ultavadapav Ingredients Quantity For Sukha Chutney. Oil 1 ½ tbsp Sesame seeds 1 tbsp Garlic Cloves chopped 10-12 no’s Dry Coconut grated 1 no Kashmiri red chilli powder 1 tbsp Salt to taste. For Sweet Chutney. Water as required Tamarind soaked 100 gm. Dry ginger powder ½ tsp Fennel powder ½ tsp Kashmiri red chilli powder 1 tbsp Sugar 4 tbsp Black salt ½ tsp Salt to taste Cumin powder ½ tsp. For Vada Pav & Fried Chillies Oil 2-3 tbsp for deep frying Asafoetida ½ tsp Cumin seeds 1 tsp Mustard seeds 1 tsp Curry leaves 8-9 no’s Ginger chopped 1 tbsp Green chilli chopped 3 no’s Salt to taste Turmeric powder 1 tsp Potatoes boiled 4no’s Coriander chopped 2-3 tbsp. For Batter. Gram flour 2 cups Carom seeds a pinch Asafoetida a pinch Turmeric powder ¼ tsp Water as required. Green chillies slit 6-7 no’s Salt to taste. Method:- For Sukha Chutney. 1. Set a pan and heat up add oil, sesame seeds, garlic chopped mix well and roast until its light brown. 2. Now add dry coconut grated mix well and roast for few mins then turn off the flame. 3. Now take a mixer grinder and add the roasted masala, red chilli powder and salt grind into a coarse powder. 4. Remove in a bowl and keep aside for further use. For Sweet Chutney. • Now in that same pan add water, tamarind soaked, dry ginger, fennel seeds powder and Kashmiri red chilli powder, sugar mix well. • Then add Black salt and salt mix well. • Bring it to boil then add cumin powder mix well. • Then strain the chutney in a bowl and keep aside. For Vada Pav & Fried Chillies. 1. Take a deep pan add oil, asafetida, cumin, mustard seeds mix well for few sec. 2. Then add curry leaves , Ginger and green Chillies chopped mix well and saute. 3. Add Salt and turmeric powder and mix well and saute for few sec. 4. Now add the boiled potatoes crushed and mix well. 5. Then add chopped coriander mix once more and remove in a bowl and keep aside for further use. 6. Take a bowl add the gram flour, carom seeds, asafoetida, turmeric powder add water gradually and mix well. 7. To make smooth batter and make sure there should not be any lumps. 8. Make sure the batter should be in a running/flowy consistency mix well, keep aside and rest for 10-15 mins. 9. For fried green Chillies, take green Chillies, now make a slit with a knife without dividing in half. 10. Fry the slit green Chillies for 15-20 seconds & immediately coat with salt and keep aside. 11. Let’s make hot crispy vadas, first start by shaping, take a spoonful of aloo mixture and shape in ball, 12. Further lightly flatten with hands, and shape all the vadas in same way. 13. In a kadai set oil for deep frying mix the batter once again & coat the vadas with the batter. 14. Slide the besan coated vada balls in hot oil deep fry until the vadas take their shape, fry until they are crispy & golden brown in colour. 15. Remove in a plate with absorbent paper. 16. To serve, place a serving tray with bowls. 17. Then pour all the chutneys in the bowl. 18. Slit the pav in two, apply green chutney, sweet chutney, add red sukha chutney, place the hot crispy vadas and close. 19. Serve immediately with fried salted green chillies. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: