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Pav Vada

Thu, Aug 30, 2012, 03:42 PM
Pav Vada


1.Boiled Potatoes 4 medium
2.Oil 2 tbsp
3.Mustard seeds 1/2 tbsp
4.Turmeric powder 1/4 tbsp
5.Ginger paste 1 tbsp
6.Green chillies 2
7.Coriander leaves 2 tbsp
8.Salt to taste
9.Besan flour 3/4 cup
10.Coriander leaves 2 tbsp
11.Peanuts 2 tbsp
12.Sesame seeds 1 tbsp
13.Coconut powder 1 tbsp
14.Red chillies 4 whole
15.Oil for deep fry
16.Buns 4
17.Tamarind chutney 1/4 cup
18.Hari Chutney 1/4 cup


1.Dry roast peanuts on medium heat until peanuts lightly change color. Add
red chilies and roast for another minute until chili become dark.
Reduce the heat to low, add sesame seeds and roast for another minute.
Turn off the heat, add coconut powder and mix it well.
2.Transfer the peanut mix into a bowl.Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste.
3.Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
4.Peel and mash the boiled potatoes keeping the crumbly in texture.Heat two tablespoons of oil in a pan on medium heat.
5.Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
6.Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
7.After mixture cools off, divide the potato mix slightly bigger than a golf ball.
8.Make them into smooth ½ inch thick patties, rolling between slightly greased palms.Heat oil in a frying pan on medium high heat.
9.Dip the potato patties into the batter one at a time, making sure the
patties are completely covered by the batter. Then, slowly drop them
into the frying pan.
10.Vada will take about 4 to 5 minutes to cook. Fry the vada until both sides are golden-brown.
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