They're spicy, they're crispy, they're tasty and they're everyone's go-to food in Mumbai... they're wadapavs! They're available at every corner (literally, just turn around and you'll see a gaadi or a small shop selling them). And the best part, they're extremely easy to make!
Wadas
Ingredients
6 medium sized potatoes boiled
3 green chillies
1/2 inch ginger
6-8 cloves of garlic
1/2 tsp asafoetida
1 1/2 tsps turmeric
2 tbsps oil
Salt to taste
For the batter
1 cup gram flour
5-6 tbsps water
Salt to taste
Oil for deep frying
Pav to serve
Method
Mash the boiled potatoes. Make a paste in the mixer of the ginger, garlic and chillies.
Heat the oil in a kadhai and add in the asafoetida. Now add the turmeric powder and the paste of the ginger, garlic and chillies. Fry for 30 seconds in the oil till the garlic loses its raw smell. Add in the mashed potatoes, the salt and mix well. Lower the flame and let the mixture cook for 10-12 minutes on a low flame. Keep stirring every 2-3 minutes to prevent the mixture from burning at the bottom.
Prepare the batter by mixing the gram flour, salt and the water. The batter should be really thick, like the consistency of dosa batter.
Heat the oil for frying. Make balls of the potato mixture of around 2 inch diameter and flatten a little on the palm. Coat with the batter and fry in the hot oil till both sides turn reddish.
Serve hot in fresh soft pavs with green chutney and date and jaggery chutney. Go to the balcony or window and enjoy with the rains!
Wadas
Ingredients
6 medium sized potatoes boiled
3 green chillies
1/2 inch ginger
6-8 cloves of garlic
1/2 tsp asafoetida
1 1/2 tsps turmeric
2 tbsps oil
Salt to taste
For the batter
1 cup gram flour
5-6 tbsps water
Salt to taste
Oil for deep frying
Pav to serve
Method
Mash the boiled potatoes. Make a paste in the mixer of the ginger, garlic and chillies.
Heat the oil in a kadhai and add in the asafoetida. Now add the turmeric powder and the paste of the ginger, garlic and chillies. Fry for 30 seconds in the oil till the garlic loses its raw smell. Add in the mashed potatoes, the salt and mix well. Lower the flame and let the mixture cook for 10-12 minutes on a low flame. Keep stirring every 2-3 minutes to prevent the mixture from burning at the bottom.
Prepare the batter by mixing the gram flour, salt and the water. The batter should be really thick, like the consistency of dosa batter.
Heat the oil for frying. Make balls of the potato mixture of around 2 inch diameter and flatten a little on the palm. Coat with the batter and fry in the hot oil till both sides turn reddish.
Serve hot in fresh soft pavs with green chutney and date and jaggery chutney. Go to the balcony or window and enjoy with the rains!
Enjoy hot in the cool rains!
Batata wada... I want I want!
ReplyDeleteHahaha! Yes they're amazing! :-)
DeleteWow sounds grt...will surely try it...:)
ReplyDeleteKamalika
http://silencesings.blogspot.in/
Thank you! I am glad I found this recipe... haven't had to eat wadas outside after that! Do let me know how they turn out for you! :-)
Delete