KITCHEN CLOCK
CHOPPING & PREP
15 min
SEASONING & REST
0 min
COOKING
30 min
TOTAL
45 min
Teekha · Hot
NUTRITION PER SERVING
| Calories | 660 kcal |
| Protein | 14 g |
| Carbohydrates | 70 g |
| Fat | 32 g |
| Fibre | 7 g |
| Sodium | 980 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Dry-roast garlic and coconut for 2 minutes. Pound with kuti teja mirch and salt into a coarse dry chutney.
02Heat 1 tbsp oil, add rai, curry leaves and hing. Add the ginger-chilli-garlic paste and turmeric.
03Add mashed potato, salt and coriander. Mix well and cool slightly. Shape 8 balls.
04Whisk besan, red chilli powder, salt, baking soda and water into a thick, smooth batter.
05Heat oil for frying. Dip each ball in batter and fry on medium until golden and crisp, about 4 minutes.
06Slit the pav without cutting through. Spread green chutney on one side and sprinkle dry garlic chutney on the other.
07Press a hot vada inside and serve with a fried green chilli.
SAWAAL JAWAAB
Can I make the dry garlic chutney ahead?
Yes. It keeps for 2 weeks in an airtight jar.
How do I stop the vada cracking in oil?
Make sure the potato balls are firm and fully coated, and fry on medium, not high.
