Healthy Vada Pav

Healthy Vada Pav


For The Vadas
1 1/2 cups boiled , peeled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/2 tbsp finely chopped garlic (lehsun)
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
1/2 tsp oil for cooking

To Be Mixed Together Into A Batter (for The Vadas)
3/4 cup besan (bengal gram flour)
salt to taste
a pinch of turmeric powder (haldi)
1/4 cup water

For Serving
4 whole wheat laddi pavs
sukhi lehsun ki chutney
For the vadas
Heat the oil in a deep non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds.
Add the potatoes, salt and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the coriander and mix well.
Remove from the flame and keep aside to cool.
Divide it into 4 equal portions and shape each portion into a round, flat vada.
Dip each vada in the batter and place them in a hot broad non-stick pan.
Cover with a lid and cook on a slow flame for 3 to 4 minutes, using ? tsp of oil per vada.
Turn upside down, cover again and cook on a slow flame for another 3 to 4 minutes or till they turn golden brown in colour. Keep aside.

How to serve
Slit a pav horizontally, apply a little sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada.
Repeat with the remaining ingredients to make 3 more vada pavs.
Serve immediately.

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