Vada pav (in Marathi) sometimes called as Batata vada is a vegetarian fast food dish native to the Indian state of Maharashtra, especially Mumbaikars consisting of a potato fritter in a bread bun.Check this famous vada pav so called Indian burger recipe.
Preparation Time – 20 minutes
Cooking Time – 10 minutes
Serves – 4
8 ladi pavs
Dry Garlic Chutney
For the vada filling
2 large size potatoes boiled and mashed
1 small size onion finely chopped
2 green chillies, chopped
2 tbsp grated garlic
1 tsp mustard seeds
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
oil for deep-frying
For the outer covering
3/4 cup besan (Bengal gram flour)
1/2 tsp of red chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Direction || to prepare the vada filling
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves , add onions and saute till turns golden brown.
Meanwhile pound the green chillies, ginger and garlic using a mortar and pestle.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Turn off the gas and allow it to cool.
Divide into 8 equal portions. Shape into rounds.
Direction || to prepare the outer covering
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well .
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Slice each pav into half and spread one side with dry garlic chutney and other with green chutney inside.
Place one vada in each pav and serve immediately.
Do not over burn the onions else the vada will taste bitter.
Make sure the batter is thick and evenly coated around the filling else the vada will break inside the hot oil.
A ridge gourd , also commonly known as Turai or Turiya or Dodka (in Marathi) is a well beloved in India.
Its hard skin is peeled off and chopped and cooked as desired.But do you know you can also have this veggie as snacks.
Check out this soft yet crunchy Turai ke pakore(fritters) recipe.
Preparation Time : 20 minutes
Cooking time : 10 minutes
Servings : 4
4 medium size (turai)ridge gourd
2 cups besan/gram flour
½ tsp red chili powder
¼ tsp garam masala powder
a pinch of asafoetida powder
a pinch of turmeric powder or haldi
a pinch of baking soda or baking powder (optional)
water – add as required to make a thick flowing batter
oil for deep frying or shallow frying the pakoras
1 tsp chaat masala to sprinkle from above
Directions || How to make Turai ke Pakoda
Peel and cut ridge gourd lengthwise on all four sides, cutting around the stem, seeds, and ribs. With a sharp knife,
remove any remaining rib. Slice it as desired.
Mix turai, gram flour, red chilli powder, garam masala powder, turmeric powder,soda, salt and hing.
Add sufficient water to make thick batter.
Heat oil in a kadai. Drop pieces of turai one by one in oil and deep fry the pieces till all pieces turn crisp and cooked.
Drain on an absorbent paper. Serve hot with tomato ketchup or mint chutney.
Flattened rice (Poha) is a dehusked rice which is flattened into flat light dry flakes.This easily digestible form of raw rice is very popular across India.
In Maharashtra, poha is cooked with lightly frying mustard seeds, turmeric, chili powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes.Lets check this yummy recipe from my mom’s kitchen,one of my favourite at breakfast.
2 cups poha, thick (flattened or parched rice)
½ tsp turmeric powder
2 or 3 green chilies/hari mirch, chopped
2 tbsp peanuts/Sheng
1 medium potato/aloo, chopped into small cubes
1 medium onion/pyaaz, finely chopped
¾th tsp mustard seeds/rai
8 to 9 curry leaves/kadi patta
1 tbsp chopped coriander leaves
2 tbsp oil
lemon to garnish
Salt as required
Directions || How to prepare Poha
Pick the poha first. rinse the poha in clean running water in a strainer.
Make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft.
Its very important that the poha must become soft but remain intact, whole and separate.
Boil the potatoes in a pressure cooker or microven and keep it aside to cool.
Heat a oil in a pan.
Add mustard seed to the hot oil and when they splutter , add peanuts and saute them till turn crunchy and dark red in color
Next add curry leaves and the onions and a pinch of salt,saute the onions till they become translucent and soften.Dn’t let the onion over cook or burn.
Now add the green chillies, saute it for a min.
Add the boil potatoes and then the poha. mix gently with the rest of the mixture.
Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt.
Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
Remove the lid and garnish the poha with chopped coriander/cilantro leaves.
Serve Kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
Tip : While rinsing the poha,if the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
Sabudana Vada is a very popular Maharashtrian breakfast recipe that doubles up as a recipe for fasting (upavas)
Hindus who maintain religious fasts especially once a week or during special festive seasons tend to prepare Sabudana/Sago/Tapioca pearls in this form.
It is a delicious snack with a great texture. It is crunchy on the outside and soft inside.
This can satisfy just about anybody, even those on a gluten-free diet.
Prep time:20 mins and 6-7 hours soaking Sabudana/Sago
Cooking time: 20 mins
2 Cup Sabudana/Sago
3 green chillies, chopped
1 Cup roasted peanuts (remove the skins and grind into powder)
1 cup boiled and mashed potatoes
2 tbsp chopped coriander/dhania (optional)
1/2 tbsp lemon juice
¼- ½ Cup oil to fry
Kadai or non-stick pan
salt to taste
Direction || How to prepare Sabudana Vada
Wash the sabudana. Drain and keep aside for about 6-7 hours.
After soaking, the sabudana will have increased in volume, by about 2 times. Set aside.
Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
Sabudana vada should be crunchy on the outside and soft inside.
Serve hot with green chutney or Dahi.
The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.