Vada Pav Recipe-Mumbai Batata Vada With Garlic Chutney Recipe

Vada pav needs no introduction. As you all know, its a very famous street food which was born in Mumbai, Maharashtra. Here in Bangalore, I have tasted vada pav only in Goli outlets. Recently I went to Goli with my school moms friends just for a kitty party. There were nearly 7 varieties of vada pav. We ordered one each in all the varieties, we shared & relished it. Everything had its own taste & flavor.

I loved masala vada pav more than all.

In Goli, they use readymade frozen batata vada & the moment we order, they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot. The one I tasted in Goli tempted me to try at today.  As my daughter is a very big fan of pav recipes, she told me to make & keep it ready for her evening snacks after she is back from the school. 

For this recipe, I watched the making of vada pav in you tube videos & browsed through few websites too. Believe me, it came out awesome! I made Batata vada, Sukha (Lehsun)/dry garlic chutney, Green chutney and everything came out really well. I was very happy with the outcome. Now I can make yummy vada pav at home easily for my family & guests as well. But still I wish to taste the original Vada pav from Mumbai fast food corners at least once in my life time.

Vada Pav Recipe

Vada pav recipe - Batata vada with dry garlic chutney & Green chutney.

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

For batata vada Boiled Big potato - 2 nos Green chillies - 2 nos ( finely chopped) Cumin seeds - 1/2 tsp Salt - as needed Coriander leaves - few Lemon juice - 1/2 tsp Ginger&Garlic paste - 1 tsp Turmeric powder - 1/4 tsp Hing/Asafetida - 1/8 tsp Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Curry leaves - few For dry garlic chutney Dry coconut powder - 3 tbsp (Kobbari podi) Red chilli powder - 2 tsp Garlic cloves - 6 nos Salt - as needed For green chutney Coriander & Mint leaves - 1/2 cup Green chillies - 2 nos Lemon juice - 1/2 tsp Ginger - Small piece Garlic - 2 cloves For Batata Vada Batter Gram flour/Besan – 1 cup Rice flour – 1 tbsp Cooking soda – a pinch Salt – as needed Red chilli powder – 1 tsp Turmeric powder – 1/8 tsp Water – as needed ( to make bajji batter consistency) Pav buns – 6 nos Butter – as needed

METHOD

Wash & pressure cook potatoes. Peel the skin and mash it well. Set aside. Now take the mashed potatoes & add finely chopped green chillies, turmeric powder, salt, coriander leaves and G&G paste. Mix well.  Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt. Keep it ready in a bowl. Again grind the ingredients for “Green chutney” and keep aside. Now heat oil in a pan and splutter mustard seeds & curry leaves. Add the mashed potato mixture & mix well until everything comes together as a mass. Remove & let it cool. Then make golf sized balls and keep it ready. U can make it flat or round balls. Now prepare the bonda batter by mixing all the ingredients in a bowl. Mix well and dip the potato balls. Heat oil and put a pinch of batter for testing the heating point of oil. If the batter rises up immediately, heat is just right. Simmer the flame & drop the bonda in batches, cook them both the sides. Remove & drain the oil. While you deep fry the bondas, you may get some tail portions, collect them together, crush it using your hands and mix with dry garlic chutney. They are nothing but besan crumbs. But this step is completely optional. If you don’t want to follow this,just remove them and have it as such. It tastes super crispy. Take the pav buns and slit it like an open book using a knife. Now heat the dosa pan and add 2 tbsp of butter.Sprinkle some dry garlic chutney powder and place the pav buns over the chutney powder.Grease it well in the inner part. Take the roasted buns and sprinkle some more garlic chutney powder if needed. Then apply green chutney on one side of pav and place the batata vada. Cover it and serve immediately with fried green chillies on side. Enjoy !

Note

Add more chillies in potato mixture if you want more spicy vada. Some poeple add roasted & crushed peanuts & sesame seeds to dry garlic chutney. But its completely optional. U can also add a pinch of tamarind piece while grinding. This dry garlic & green chutney stays good for a week if refrigerated in an air tight box. Make sure u use fresh pav buns for best taste. I used Nilgiris brand pav buns here. Green chutney is optional here. In Goli, they din’t add green chutney for classic vada pav recipe. So its your choice.

Enjoy this mumbai style vada pav recipe with hot masala chai. Tastes heavenly !!

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Very good recipes Tags: Mumbai vada pav, vada pav recipe, Indian vada pav recipe, Vada pav recipe Sanjeev Kapoor, Vada pav chutney recipe, Dry garlic chutney recipe, Lahsun chutney, how to make vada pav

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FRYUMS CHAAT RECIPE – EASY KIDS SNACKS

 

No need to say much about fryums.I hope all of you have store bought, colourful, cylindrical shaped fryums also called as “Golden finger fryums”. I usually fry it in weekends or as a side dish for variety rice.There are many varieties of fryums and the one i used here is the long variety.In tamil we call it as “Kudal appalam”. Recently i bought this in a grocery store  to make this easy,interesting chaat.Thanks to my friend Shalini from whom i got this idea.It was very nice and Raksha loved it a lot.Only thing is it has to be served within a minute after stuffing else it will become soggy very quickly.I stuffed as much grated carrots as i can to make Raksha eat raw carrot.So adjust the quantity of these ingredients as per ur liking.Overall its a very easy snack and its a great idea to convert a junk into a healthy food.U can try the same with homemade rice vadams,sago vadams etc.I am sure everybody in ur home would love it ..

Fryums Chaat recipe

Fryums chaat recipe stuffed with carrots,onions and coriander leaves.Easy,interesting snack to attract your kids:)

 

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

INGREDIENTS

To deep fry Fryums - 10 nos Oil - to deep fry To stuff in fryums Carrot - 1 no (large) Finely chopped big onion - 1 no Coriander leaves - 2 tbsp Lemon juice - few drops Chaat masala - 1/2 tsp Red chilli powder - 1/4 tsp Salt - as needed

METHOD

Wash and grate the carrots.Chop the onions& coriander leaves finely.Mix everything in a wide bowl adding salt,chilli powder and chaat masala.Squeeze the required lemon juice. Now take the deep fried fryums and if its a long variety, slit it into two using a sharp knife as shown in the picture.If u have a small one,just stuff this vegetable mixture as it is and serve immediately. If u want to make it with vadams,stuff this mixture in between two vadams and serve as sandwich..

 

Serve ur kids and enjoy !

 

Technorati Tags: Chaat recipes,Fryums chaat recipe,Fryums recipes,Easy snacks recipes,Kids snacks recipes,snacks recipes

 

Very good recipes Tags: snacks, kids snacks, easy snacks, fryums

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Beach Style Kara Pori / Masala Kara Pori Recipe - Snacks Recipes

Beach style Kara Pori/Spicy puffed rice is one of the yummiest beach side snacks recipes like thenga manga pattani sundal, Milagai bajji, Roasted peanuts, Sutta solam etc etc that one should never miss tasting in beaches.Recently when my parents visited me, I bought a big raw mango to make my dad's favorite instant mango pickle. I had some left over puffed rice which I bought for making karthigai pori urundai. When I saw both in my kitchen, I was tempted to try this beach style masala kara Pori with onion. 

As I had bookmarked my SIL’s recipe, I quickly referred it,also went through this recipe and got few suggestions from Sendhil. I modified it slightly as per our taste and tried it. I din’t add cucumber and I used very less tomato (as told by Sendhil) as it makes the puffed rice soggy very quickly. It came out very well & was so so nice. We enjoyed eating kara pori as well as cut raw mango coated with chilli powder & salt like we get in beach. It was heavenly!!

Beach style kara pori

Yummy, a must try beach style snack !

Cuisine: Indian Category: Snacks Yields: 2

Prep Time: 10 Minutes Cook Time: 2 Minutes Total Time: 12 Minutes

INGREDIENTS
1 cup - 250ml

Fresh puffed rice/Pori - 2 cups Boiled peanuts - 1/2 cup Grated carrot - 3 tbsp Raw mango – 4 tbsp(finely chopped) Big onion - 2 nos( Use 1 if too big, finely chopped) Tomato - 1 no ( I used a very small one, finely chopped) Turmeric powder - 1/8 tsp Red chilli powder - 1- 1.5 tsp Salt - as needed Lemon juice – 2 tbsp ( juice of 1 big lemon) Coriander leaves - 2 tbsp (finely chopped)

HOW TO MAKAE BEACH STYLE KARA PORI - METHOD

Pressure cook the fresh peanuts adding salt for two whistles. If you use dried peanuts,soak in hot water for 2 hours & proceed as above. Chop & grate the veggies mentioned above. Keep everything ready. In a wide bowl, mix all the ingredients except puffed rice & lemon juice. Just before serving, add the puffed rice & squeeze the lemon juice. Check for taste and balance it. Add more lemon juice as tanginess should be more. Serve immediately. Enjoy !

Note

Skip raw mangoes if you don’t get it. But it tastes great when combined with all these ingredients. U have to soak the peanuts for a minimum of one hour in hot water & keep in a hot casserole if you want to cook it quickly else soak for 3-4 hours in normal water. Add salt while cooking. U can also add finely chopped cucumber pieces & grated beetroots as done in some beaches. Adjust red chilli powder according to your taste. As tangy taste is more dominant than spicy taste, I used more lemon juice. Adjust as per your liking.

Enjoy beach style kara pori as an evening snack ! You'll love it :)

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CHILLI PANEER DRY – PANEER RECIPES

As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

INGREDIENTS
1 cup - 200ml

To marinate Paneer cubes – 1/2 cup (10 pieces) Ginger–garlic paste – 1/2 tsp Maida – 2 tbsp Corn flour/rice flour – 2 tbsp Cooking soda – A pinch Pepper powder – 1 tsp Water , Salt – as needed For the sauce Cooking oil – 2 tbsp G&G paste – 1 tsp Green capsicum – 1/2 no Big onion – 1 no (chop roughly) Green chilli – 1 no (finely chopped) Garlic cloves – 5 nos (-do-) Tomato sauce – 1.5 tbsp Soya sauce – 1/8 tsp  Pepper powder or red chilli powder – 1/2 tsp Spring onions – to garnish

METHOD

Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside. In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder. At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop ) Serve immediately.Enjoy eating hot with fried rice or as starter !

I served like this for my daughter !

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BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi .. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel ….

INGREDIENTS

Bhel / Puffed rice – 2 cups Sev / Oma podi – 1 cup Chopped onion – 1 no Chaat chutneys ( sweet & spice) – 2 tsp each Chopped tomato – 2 nos Finely chopped carrots – 1 no Chopped Boiled potato – 1 no Chopped Raw mango – 1/4 cup (optional) Roasted cashews & peanuts – 2 tbsp Turmeric powder – 1/4 tsp  (optional) Pepper powder – 1/2 tsp Salt – As needed

METHOD

Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …

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Dahi Vada With Medu Vada - Dahi Bhalla Recipe

I wanted to try North Indian dahi vada/dahi bhalla , a famous north indian street food for long time. I love South Indian thayir vada. I thought both are same but then I came to know dahi vada is similar to curd vada made with leftover medu vada and in addition they add chaat chutneys, also the shape will be round like bonda. I got North Indian dahi recipe from a chaat book and I tried in a weekend. We all loved it. I made a batch in vada shape for my hubby and the remaining in round shape. So i’ve mentioned both in step by step pictures. Do try any based on your liking. It tastes great !

INGREDIENTS

 1 cup -- 240ml

White round urad dal – 1 cup Green chillies – 2 nos Ginger – 1 inch piece Fresh Curd – 2 - 3 cups ( mild sourness is OK) Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly) Ginger pieces – 1 tbsp ( finely chopped) Red chilli powder – 1 tsp ( to sprinkle) Dry Roasted Cumin powder – 1 tsp (to sprinkle) Chaat masala powder – 1 tsp (to sprinkle- optional) Warm water – 1 bowl (to dip the vadas) Coriander leaves – To garnish

METHOD

To make medu vada : Wash and soak the urad dal for 30 mins. Drain all the water and grind it to a smooth paste adding chillies , ginger , salt and 1/4 cup of water. If necessary add 1-2 tbsp of water to make it very smooth. Keep the warm water ready in a bowl. Heat oil in a kadai and take a tbsp of batter and drop in the oil. OR u can take a small ball shaped batter and drop in the oil. U can make it in vada shape / donut shape too. Deep fry in both sides till golden brown. Remove and add it immediately to the warm water bowl. Let it soak for 5-10 minutes. Meanwhile beat the curd adding salt & very less water if the curd is too thick. Please do not add water if it is already slightly watery. Take the vada in your palm & squeeze the water without changing its shape and add it to the curd. Let it soak in the curd for 10 minutes. By this time , finish the remaining batches of vada & follow the same procedure. In a serving plate , arrange 4-5 balls and pour the curd over them.Now put 1/2 tsp of  green chutney & 1 tsp of sweet chutney over each ball. Sprinkle the red chilli powder , cumin powder and finally sprinkle the ginger bits,coriander leaves & if desired oma podi.. Serve & mix & eat immediately !!

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HOW TO MAKE CHUTNEY FOR CHAAT - 3 CHAAT CHUTNEY RECIPES

I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days ..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort ..Do try these chutneys , u’ll love it..

GREEN CHUNTEY

INGREDIENTS
1 cup - 200ml

Coriander leaves – 1 cup Mint leaves – 1/3 cup Green chillies – 3-4 nos Lime juice – 1 tbsp Jeera / cumin seeds – 1/2 tsp Turmeric powder – A pinch Garlic – 2 pods Ginger – 1/2 inch Salt & water – As needed

METHOD

Take all the ingredients in the mixer & grind all the ingredients to a smooth paste adding salt & water. Store in an air-tight box, refrigerate it. Dilute the chutney when use.

RED CHUTNEY/ GARLIC CHUTNEY

INGREDIENTS

Garlic cloves – 7 cloves Red chillies – 4- 5 nos Salt & water – As needed Tamarind – Small piece (optional)

METHOD

Grind all the ingredients to a smooth , thick paste.Store, refrigerate n use!.This chutney can be used as a dip for momos and it can be applied in masala dosa !

SWEET CHUTNEY/DATES CHUTNEY

INGREDIENTS

Dates – 6-8 nos Grated Jaggery – 1/4 cup Tamarind – Big gooseberry size Water – As needed ( 1/2 cup) Salt – a pinch Red chilli powder – 1 tsp Cumin powder – 1/2 tsp Chaat masala powder – 1/2 tsp

METHOD

In a pan , add water , dates , jaggery , tamarind & allow it to boil. Close it with lid and allow the dates to cook & jaggery to melt completely. By the time the dates get cooked , the water will be reduced to half..Switch off the flame .Drain the excess water & allow the mixture to cool down. Grind it to a smooth paste.Again boil the paste adding the drained water. Add the red chilli powder , cumin powder & chaat masala powder. Boil for sometime till the mixture thickens. Store in an-air tight box , refrigerate and dilute it while use !

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