Hellow guys, Welcome to my website, and you are watching Masala Vada Pav Recipe | मसाला वड़ा पाव | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2021-08-23T06:00:33-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Masala Vada Pav Recipe | मसाला वड़ा पाव | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 23-08-2021 09:00:33 |
| Video Discription | #YFL #SanjyotKeer #VadaPav Authentic Vada Pav recipe link - https://bit.ly/3mv7oWd Happy World Vada Pav day!!! Full written recipe of Masala vada pav Prep time: 30-35 minutes Cooking time: 25-30 minutes Serves: 12-14 vadas depending on how big you shape the vadas Coconut chutney Ingredients: Nariyal (fresh coconut) 1 cup Hari mirchi (green chillies) 2-3 nos. Roasted chana dal ½ cup Jeera (cumin) powder ½ tsp Kaali mirch (black pepper) powder 1/4th tsp Salt to taste Water as required Oil 1 tsp Urad dal ½ tsp Chana dal ½ tsp Sukhi lal mirch (dry red chili) 3-4 nos. Rai (mustard seed) 1 tsp Kadi patta (curry leaves) 10-12 nos. Method: Take a grinding jar and add all the ingredients, grind into a fine chutney, add water as required, make sure the chutney is not runny, it should be little thick in consistency. For tadka, set a small size pan on medium heat, add oil, urad dal, chana dal, sukhi lal mirch, stir & cook for few seconds on medium flame, further add rai & kadi patta, stir and cook briefly for few seconds. Add this tempering over the coconut chutney & mix well, coconut chutney is ready, keep aside to be served with masala vada pav. Red garlic chutney Ingredients: Kashmiri red chillies 15-17 (soaked) Garlic 12-15 cloves Jeera powder 1 tsp Black salt 1 tsp Lemon juice 1 tsp Salt to taste Water 200-300 ml Methods: Add all the ingredients in a mixer grinder and add water, grind to a fine paste. Red garlic chutney is ready, keep aside to be used later. Ingredients: For batter: Besan 2 cups Ajwain a pinch (optional) Baking soda a pinch (optional) Salt to taste Water as required For kharda (chilli garlic paste): Green chillies 4-5 nos. (adjust spiciness according to your preference) Garlic 6-7 cloves Ginger a small piece A pinch of salt For aloo mixture: Oil 2 tbsp Rai (mustard seeds) 1/4th tsp Jeera (cumin seeds) ½ tsp Hing (asafoetida) 1/4th tsp Kadi patta (curry leaves) 8-10 nos. Kharda (made earlier) Turmeric powder ½ tsp Garam masala a pinch Salt to taste Potatoes 3-4 cups (boiled & mashed) Fresh coriander a handful (chopped) Lemon juice 1 tbsp Fried green chillies: Hari mirch (green chillies) 20-25 nos. or as required Salt a large pinch Oil for frying Method: For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps. Use a whisk or clean hands to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency. Once whisked well, let the batter rest for a minimum time of 15-20 minutes, by the time the batter rest you can make other components. For kharda, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste. Keep aside to be used later in making the aloo mixture. For the aloo mixture, set a wok or a pan on medium heat, add oil and let the oil heat further add jeera & rai and let them crackle. Once they start to crackle, add the hing, kadi patta & the kharda made earlier, mix and cook on medium flame for 1-2 minutes. Further add turmeric powder, garam masala & salt, stir & cook for 1-2 minutes on low heat, further add boiled potatoes, lemon juice & freshly chopped coriander leaves, increase the flame to medium heat mix & cook for 3-4 minutes while mashing with the spatula. Aloo mixture is ready, keep aside to cool down to room temperature. Once the mixture cools down to room temperature, start to shape them by taking a spoonful of mixture and shape in a medium size ball, shape all the vadas in same way. Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter, use your thumb to even out the coating & slide the besan coated vada balls in hot oil for deep frying, deep fry in hot oil on medium high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour, fry all the vadas in same way, crispy hot vadas are ready. For fried green chillies, take as many green chillies you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chillies for 15-20 seconds in hot oil, make sure to cover it partially or just stay away from oil as it may splutter oil, remove & immediately coat with salt and serve with hot crispy vada pav. Assembly Ingredients: Pav as required Crispy hot vada Butter Red garlic chutney Garam masala a pinch Pav bhaji masala a pinch Fresh coriander Chopped onions with chopped coriander The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
