II Pao Bhaji II

Ingredients:

II Vada Pav II

Ingredients: (Serves : 4)

• 6-8 medium sized boiled potatoes
• 2 cups gram flour (besan)
• oil for frying
• salt
• pav - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.

  
  Masala

  • 1 small piece ginger
  • 4-5 flakes garlic
  • 4-5 (or more) green chilies
  • 1/2 cup coriander leaves (chopped)

  For Seasoning

  • 1 tea spoon turmeric powder
  • curry leaves
  • 1 teaspoon mustard seeds
  • 2 teaspoon oil

  Preparation:

• Grind ginger, garlic and green chilies together into a paste.
• Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain.
• Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
•  Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
• Pour this tempering on the mashed potatoes and mix gently.
• Make small balls of mashed potato mixture. (You can flatten the balls if you like)
•  Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
• Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
• Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
•  Now for Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

  Tip: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.

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II Ragda PattiesII

Ingredients:

For patties

• Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft.
• Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.
• Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp. Chop onions and tomatoes.
• Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time. 
• Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready. Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.
• To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.
• Garnish with thin sev, coriander leaves, onions and crushed puris.

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