Khapoli Vada Pav

by Tarla Dalal

Added to 11 cookbooks
This recipe has been viewed 2983 times

Khapoli is undoubtedly the destination for vada pav! Here is the original recipe straight from the famous Khapoli batata vada experts.

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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes 8 vada pavs.
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Ingredients

For the vada filling
3 to 4 green chillies, finely chopped
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
3 cups boiled and mashed potatoes
1/2 tsp turmeric powder (haldi)
salt to taste

For the outer covering
3/4 cup besan (Bengal gram flour)
1/2 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other ingredients
oil for deep-frying
8 ladi pavs
4 tbsp Dry Garlic Chutney , refer handy tip

Method

For the vada filling

Pound the green chillies, ginger and garlic using a mortar and pestle (khalbatta).
Heat the oil in a pan and add the mustard seeds.
When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Remove from the flame and cool.
Divide into 8 equal portions and shape each portion into a round. Keep aside.

For the outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Keep aside.

How to proceed

Dip each round of the vada filling into the batter and allow it to coat the mixture well.
Heat the oil in a kadhai and deep fry the vadas till golden brown. Drain on absorbent paper and keep aside.
Slice each pav into half and spread some dry garlic chutney inside.
Place one vada in each pav and serve hot.

RECIPE SOURCE : Potatoes