1 tea spoon each rai, jeera, urad dal and chana dal
6 to 8 curry leaves
1/2 tea spoon haldi
1 to 2 tea spoons salt (as per taste)
1 table spoon Oil
For Vada batter
1 cup basen (gram flour)
1 tea spoon red chilli powder
A pinch of haldi, soda bicarb and Hing
1 tea spoon salt (as per taste)
1 tea spoon fennel seeds (saunf)
Oil for deep frying vadas
Imili ka chutney
Boil Potatoes, peal and mash. Heat oil in a pan, add rai, jeera, urad dal and chana dal. When rai starts spluttering add chopped onions and green chillies and fry until the Onions turn pink. Now add haldi and curry leaves stir and add mashed potatoes. Add salt and mix well. Switch off the flame and add lemon juice (optional ) and coriander leaves mix well. Let it cool. Make lemon size balls of the aloo mixture and keep it aside.
Now take basen in a bowl. To it add hing, salt, chilli powder, soda bicarb, haldi and fennel seeds. Make a smooth batter adding enough water. Heat sufficient oil for deep fry in a pan. Now dip the aloo balls in the batter and slowly drop them in the Oil. Fry in a medium flame until golden color. Prepare the rest of the vadas in the same manner. Drain and keep them aside.
Now take a pav, make a slit (do not cut completely leave the edge joined) in between. Spread Hara chutney and imli ka chutney. Place the vada in between and serve. Tasty Vada Pav is ready. Enjoy !!
By Mrs Uma ramana
You can also be a member of this site by sending your recipes, house- hold tips interesting issues to firstname.lastname@example.org