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Friday, December 02, 2011

Vada pav

Hi Friends

I have heard a lot about Vada Pav. We all know that Vada Pav is the most famous roadside snacks. The Vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, last month I got a chance to visit Mumbai. As I am a big foodie so i decided i should try each and every road side snacks of Mumbai especially Vada Pav,Misal Pav,and many more. So Once i came back to Bangalore i thought og giving it a try. So here is my version of Vada Pav. Hope you will like it,



Potatoes: 2 (Large,Boiled & Peeled and mashed well)
Besan:3/4 cup

Onion:1 (Medium,finely chopped)
ginger:1 small piece (peeled & Grated)
Garlic:4-5 flakes (finely chopped)
Green Chilles:2 (finely chopped)

Mustard Seeds:1 tsp
Turmeric Powder:1/2 tsp
Red Chilly Powder: 1/2 tsp
Chat Masala:1/2 tsp
Salt:to taste
Oil for deep frying+ Oil: 2 tbsp
Sweet Chutney: 3 tbsp
Green chutney: 3 tbsp


  • Take ginger,Garlic ,Green Chilles in a blender and grind them coarsely and keep aside
  • Heat 2 tbsp Oil in a pan. Once oil is hot add mustard seeds.Once the mustard seeds start crackling add hing and curry leaves and saute for few seconds.
  • now add finely chopped onions and saute till onions becomes lightly pink in colur and now add the paste we prepared and mix well and saute for few seconds.
  • Now add mashed potato,turmeric powder,red chilly powder,chat Masala,salt and mix well.
  • Remove from the fire and allow it to cool.
  • Divide the potato mixture into equal portions and shape them into rounds
  • In another bowl take Besan,red chilly powder,turmeric powder and water and mix well. Add Salt to taste and make a thick smooth paste.
  • Heat he oil for deep frying on a medium flame
  • Dip one potato ball at time into the Besan batter to coat well and then deep fry till it attens golden brown colur.

  • Drain on absorbent paper and keep aside. Your vada is ready

At the time of Serving

  1. Slice each pav into half and not completely and apply spoonful each of some green and sweet chutney on the top.

  1. Place one vada in each pav and fold over pressing down gently  serve immediately.
Note: I have done one mistake that i cut these pav into 2 piece completely. But in real vada Pav the Pav are cut into half and not completely. But despite of this my attempt to make Vada Pav was successful coz my hubby likes it. i have cover this with half cut pav

Masala Dal Vada

Dal Vada


Chana Dal:1 Cup
Cinnamon sticks:2
Curry Leaf:5-6
Cumin seeds:1 tsp
Asofetedia :a pinch
Green Chilles:3-4
Salt:to taste
Coriander leaves:3/4 cup (finely chopped)
Onion:1 (Medium finely chopped)
Besan: 2 tbsp
Oil:for deep frying


  • Soak chana Dal for atlest 4-5 hors. In my case as i have to go to office i soak chana dal while going to office in the morning. It was almost 10 hours for me. But 5 hours is the maximum time you can soak chana dal.
  • Remove the chana dal from water and keep aside for 10 minutes.
  • Coarsely Grind Cinnamon sticks,Green chilly, Cumin seeds,curry leaves and chana Dala into a grinder. 

Note 1: Do not add water while grinding. The mixture should be dry
Note 2: Do not grind the chana dal to make it a smooth paste,Some amount of chana dal should be visible,

  • Take the mixture into a bowl and give it a mix. Now add Coriander Leaves,Salt,Red chilly Powder,chopped onions, Besan and mix well.
  • Heat oil in a heavy bottomed pan.
  • Take small dumplings out of the dal mixture and flatten them in between your palms

  • Drop the vada into the hot oil and deep fry on a medium heat till the vada becomes  golden color and crispy.
  • Take out in a kitchen towel and serve hot with chutney of your choice.

Thursday, December 01, 2011

Baigan Bhaja

Baigan Bhaja

Baingan Bhaja is a popular Bengali dish and in Bengal it is served as side dish.  I made this dish along with cucumber Dal and Rice.


Eggplant or Baigan: 2 (medium sized)
Red chilli powder:1 tsp 
Salt: to taste

Turmeric powder: 1/2 tsp
Rice flour: 1tbs
Sooji (semolina):1 tbsp
Besan (Gram Flour): 1 tbsp
Mustard oil for frying


  • Wash and pat dry the eggplant. Cut into thick discs. 
  • Now Put the sliced brinjals in salt water for 15- 20 minutes
  • In a another bowl add chilli powder, turmuric Powder,Rice Flour,sooji ,besan,salt. Mix well and keep it aside.

  • Drain water and pat dry the Eggplant pieces with a paper towel.
  • Take each slice of eggplant and coat it with the mixture we prepared. make sure  you marinated slices evenly

  • Heat Mustard oil in a shallow pan. Fry the brinjal slices on both sides it attains nice golden brown colour from both the sides.