Mumbai’s favourite snack has two special chutneys added to make it extra special!
One is the green chutney that is made with lots of garlic added to it.
And the other is the hot ‘Sukka Chutney’!
Put them together with the Vada or Aloo Bonda in the Pav and serve with a fried green chilly!
Enjoy the Mumbai Special Vada Pav with this excellent recipe!
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Recipe :
Vada Pav
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4-5
Ingredients:
For Sukka Chutney:
2 tbsp Garlic
4 whole red chilies
1- 1/2 cup Peanuts
2tbsp White Sesame seeds
1tbsp Kashmiri Red Chili Powder
For Green Chutney:
5 green chilies
1 cup chopped coriander
10-12 cloves garlic
1 small onion
2 tbsp Lemon juice
Salt to taste
For the Bonda:
2tbsp Oil
1tsp Mustard seeds
10 Curry Leaves
।/2 tsp Cumin Seeds
1 tsp chopped green chilies
1tsp chopped Garlic
1/2 tsp Turmeric powder
2 cups boiled potatoes
1 tsp Salt
1 tsp Lemon Juice
1 cup Besan (Chickpea Flour)
1/2 tsp Salt
a pinch of Baking soda
Oil to fry
10 fried green chilies
Pav to serve
Method:
For the Sukka Chutney:
Heat 1 tbsp Oil in a pan. Add 2 tbsp Garlic and sauté the garlic on low heat. Cook the garlic till it is golden and crisp.
Remove the garlic and in the same pan add broken red chilies and sauté on low heat till the chilies are fragrant. Remove and set aside.
Dry roast the peanuts in the same pan till crisp.
Dry roast the sesame seeds till fragrant and lightly coloured.
Add salt and Kashmiri red chilies and grind to a coarse powder.
For the Bonda:
Boil and mash the potatoes.
Heat 2 tbsp Oil in the pan. Add the mustard seeds, cumin seeds and the curry leaves and allow to splutter.
Add in the chopped green chilies, garlic and cook till fragrant. Add in the turmeric powder, mix well and add the mashed potatoes and salt to taste.
Mix well and cook for 3-4 minutes to allow the potatoes to get a flavour of the spices.
Remove from heat and allow to cool down. Mix in the lemon juice.
Make lemon sized balls of the potato mixture and set aside.
To prepare the batter, take 1 cup besan in a bowl. Add ½ tsp Salt, a pinch of baking soda and water, a little at a time, and mix well to form a thick batter of dropping consistency.
Heat sufficient oil in a pan.
Dip the potato balls in the batter and drop in medium hot oil (use a spoon for better results). Fry the Aloo bondas till lightly golden and crisp.
Remove from oil and set aside.
Grind together the ingredients f or the green chutney.
Cut the pav into half ensuring that it stays together on one end.
Spread the green chutney, sprinkle the sukka chutney over it, place a potato bonda, top with a fried green chili and serve!
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