VADA PAO And Mango Jalapeno

VADA PAO And Mango Jalapeno

VADA PAO And Mango Jalapeno



Ingredients

FOR ALOO / POTATO MIXTURE:
  • 2 tsp oil
  • ½ tsp mustard
  • pinch of hing / asafoetida
  • few curry leaves
  • 1 inch ginger, crushed
  • 2 clove garlic, crushed
  • 1 chilli, finely chopped
  • 1 Tablespoon, SPRIG BHUT JOLOKIA
  • 2 tbsp coriander, finely chopped
  • ¼ tsp turmeric / haldi
  • 2 potato / aloo, boiled & mashed
  • ½ tsp salt
  • 1 tbsp lemon juice
FOR BESAN BATTER:
  • ¾ cup besan / gram flour
  • 1 tbsp rice flour
  • ¼ tsp turmeric / haldi
  • ¼ tspkashmiri red chilli powder / lalmirch powder
  • pinch of hing / asafoetida
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup water
  • oil for deep frying
OTHER INGREDIENTS:

Method

  • Firstly, take ball sized aloo mixture and dip in besan batter and coat well.
  • Deep fry in hot oil stirring occasionally. Now slit the pav and spread 3 tsp of any of the above mentioned SPRIG SAUCES
  • Place the prepared vada in center of pav, sauce and fried chilli.
  • Finally, press the vadapav and serve immediately.
 
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