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Today we are making Karjat special with chutney. While going to Mumbai by train most people have this vada pav at karjat station. It is a popular recipe. The coating od this vada turns out nice and crunchy and the stuffing has fantastic different taste. I will how you the chutney recipe that is served along with the vada pav. We already have seeds different vada pav recipes. This is yet another delicious addition to the list. It looks tempting and tastes simply delicious. It is a very easy and simple recipe. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 5~6 Potatoes
• 5~6 chopped Garlic cloves
• 1/2” chopped Ginger
• 4~5 chopped Green chilies
• Turmeric powder
• Salt to taste
• Finely chopped Coriander leaves
• 1 1/2 cup Besan
• Salt to taste
• A pinch of Baking soda
• Water as needed
• Oil for frying
• Chopped Garlic
• Red chili powder
• Salt to taste
• Ladi pav
Method:
• Wash potatoes well and cut them into 2 pieces.
• Transfer the potatoes into cooker and cook on high heat for 5 minutes.
• When steam begins to release from cooker reduce the heat to low and steam potatoes for about
10 minutes.
• Avoid adding water into potatoes while steaming.
• For thecha that goes into stuffing, pound garlic, ginger, green chilies into coarse paste on mortar
and pestle.
• You can use blender for making thecha.
• Peel the potatoes while still hot and add turmeric powder, pounded thecha, salt and mash it well
together with masher.
• Make sure you don’t mash the potatoes completely. Leave few pieces in the stuffing.
• Add coriander leaves and mix everything well together.
• Roll out vade from the mixture.
• For making batter mix besan, salt, baking soda well together and add a little water at a time to
make pouring consistency batter.
• Heat up oil in a pan on medium heat.
• Coat the vade well with batter and drop them in hot oil.
• Drop some batter into hot oil along with vade.
• When vade are fried well from lower side flip them over and fry well from other side too.
• Take the fried besan out, drain excess oil and transfer it into a dish. Chura is ready.
• When vade are fried well from both sides, take them out, drain excess oil and transfer them into a
dish. Vade are ready.
• For making chutney pound garlic into coarse paste in mortar and pestle and add the fried chura,
red chili powder, salt.
• Pound it well together and chutney is ready.
• For assembling vada pav take ladi pav and cut it open.
• Fill in the chutney and place the vada on it.
• Close the pav and serve fried green chili with it. Karjat special vada pav is ready.
• You can serve the chutney separately instead of filling it in the pav.
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