Yummy Traditional : Indian Recipes
Showing posts with label Indian Recipes. Show all posts
Showing posts with label Indian Recipes. Show all posts

Pav Bhaji Masala Powder Recipe


pav-bhaji-masala-powder-recipe-with-step-by-step-photos

Pav Bhaji Masala Powder || Bhaji Masala Powder || How to make pav bhaji masala powder with step by step photos

Pav Bhaji Masala Powder is one of the most popular street veggie snacks, that is prepared with specific masala powder like red chilies, coriander seeds, cumin seeds, bay leaf fennel seeds, and many other spices, this blend of spices is mixed together with mashed vegetables which gives it a mouth-watering aroma and fabulous taste
                            
pav-bhaji-masala-powder



Pav bhaji is a fast food dish that has gone to gain fame the
 
world over, pav means Bread and Bhaji Refers to a curried

vegetable dish, a serving of pav bhaji consisting of pav and bhaji 
garnished with coriander leaves and butter along with onion sliced with lemon wedges

If you have tried this Pav Bhaji Masala Powder then don’t forget to rate the recipe. You can also follow me on social media

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pav-bhaji-masala-powder

Put all whole spices into the pan


put-whole-spices-in-pan

Dry Roast them together until well toasted


dry-roast-all-whole-spices

Transfer to the grinding jar


transfer-to-the-grinding-jar

Grind all whole spices together for 2 minutes


grind-all-spices-together

Then mix powder spices with roasted grinding spices


mix-powder-spice-with-roasted-masala

Grind them once again until mix well

grind-them-once-again-until-mix-well


Pav bhaji masala powder is ready to use in recipes


pav-bhaji-masala-powder-is-done

Further stir to mix well until everything is incorporated, you can store it in the jar or airtight container for 1-2 weeks 

                       


Vada Pav Chutney Recipe


vada-pav-chutney-recipe-with-step-by-step-photos

Vada Pav Chutney | Garlic Chutney | How to Make Vada Pav Chutney with step by step photos 

Vada Pav Chutney is a Maharashtrian Dry Garlic Chutney is the secret to take your vada pav to a next level.is more like a powder than chutney, though and a sprinkling on the pav makes the best Vada Pav Ever. You can also use it as an accompaniment with Dal Rice. Here is a traditional recipe to make peanut garlic dry chutney.

This is Mumbai's popular street food vada pav. this recipe has 4 ingredients the vada, the dry garlic peanuts chutney, and green chutney, but without garlic, fiercely spicy sauce never can be enjoyed this yummy and delicious snack


vada-pav-chutney-recipe

Spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney is the best combo of vada pav, I do not belong to India but some of their meals have been attractive due to those spicy and yummy tastes. such as masala dosa, vada pav, idle and pav bhaji, and Dhokla,I am trying to include all those snacks in my food blog inshallah today gonna first share vada pav chutney with step by step


I learned this recipe from my friend to make dry garlic chutney for vada pav when I visited her home, her laws belong to Maharashtra Mumbai they usually have been cooking Indian street food in their meals so I adopted from there and sharing with all, so let's begin

                           
vada-pav-chutney

If you have tried this Vada Pav Chutney then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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how to make vada pav chutney


First, peel and cut garlic cloves in half

peel-and-cut-cloves


Dry roast the peanuts on a medium flame for 2-3 minutes


dry-roast-peanuts-for-2=minutes


Put all vada chutney ingredients into the grinding machine


put-all-chutney-ingredients-into-grinding-jar


Grind them till turn to a fine powder


grind-chutney


Shift to the bowl or jar, vada pav chutney is done to use in many recipes_Can be used within 2-3 weeks to keep in the refrigerator


vada-pav-chutney-is-ready


Vada pav chutney also can be served with dal, vegetable roll paratha, mix with yogurt raita and sprinkle on spicy noodles

                             
vada-pav-chutney-or-lahsun-chutney

Vada Pav Recipe


vada pav recipe with step by step photos


Vada Pav || Vada Pav Recipe || How to Make Vada Pav with step-by-step photos

Vada Pav is a Mumbai Maharashtra popular street food Vada Pav, spicy potatoes filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous food. Vada deep-fried potato patties and pav burger buns are vegetarian fast food dishes native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
                                
                                                         
how to make vada pav recipe


It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger, I have shared vada pav chutney in my previous post even green chutney now I am giving a link of chutney below the ingredients list. So let's come to know how to make Vada Pav 

                  
                   
how to make vada pav


If you have tried this Vada Pav Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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how to make vada pav recipe



To prepare this recipe first we boil medium boil the potatoes with the skin for around 15 minutes, let it cool down for a while then remove the skin and mash them with a hand masher or by using a hand

Note, don’t overcook the potatoes otherwise you won’t be able to make potato balls in acute vada shape

peel-and-mash-potatoes
mash-potato-with-hand-masher

In mashed potatoes squeeze fresh lemon juice, add garam masala, and  crushed black peppercorn


put-lemon-juice-in-boiled-potatoes
add-garam-masala-and-black-pepper-to-the-potato


Add salt and turmeric powder and mix them very well until everything is incorporated

add-salt-and-turmeric-powder
mix-potato-mixture



Keep kneading until the potato mixture is formed into a dough


dough-is-firmed


Heat the oil in the pan on low-medium flame then add mustard seeds, add cumin seeds, and let them crackle 
   
heat-the-oil-and-add-mustard-seeds
let-them-crackle


Then add chopped ginger-garlic, fry them with cumin and mustard seeds for 30 seconds, now add green chilies along with fresh curry leaves

add-chopped-ginger-garlic
add-green-chillies-and-cumin-seeds


Fry them together on low heat to prevent a burn bhagar, then put mashed potato in the bhagar


fry-them
put-mashed-potato


Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture

  
cook-potato-mixture
add-coriander-leaves-in-potato-fillings


Stir to mix well for another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely set aside 

stir-to-mix-well


Remove all curry leaves as much as possible from potato filling to prevent disturbances at the time of eating, make equal small balls of the potato mixture

remove-all-curry-leaves
make-small-dough-of-the-potato-dough

Give it to shape into a round, I made 9 potato balls from 200g mashed potato mixture, keep aside
Note, the same potato mixture can be used to make stuffed aloo paratha and aloo samosa 


give-it-to-small-balls
i -made-9-potato-balls

Take another mixing medium bowl then add gram flour, start to now adding powder spices

put-baking-soda-and-turmeric-powder
add-red-chilli-powder-ajwain-to-the-garam

Mix well gram flour with dry spices, start adding water little by little_Make it to smooth paste, consistency should be not thick nor rainy 

Note, to be very careful adding salt in gram batter because we have already added salt in potato mixture as well as chutneys also are salty


mix-gram-flour-with-spices
check-consistency-of-gram-flour


Heat the oil in a wok or frying pan  on a medium-high flame, and for checking the oil temperature drop a tiny gram dumpling into the oil, once it started floating, reduce the heat to medium_Your oil is ready for frying dumpling



heat-the-oil-and-check-the-oil-tempreture


Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter, fry the balls from all sides on medium-high flame till they turn a golden brown  


dip-the-potato-ball-with-gram-batter
fry-the-dumpling


Fry 2-3 potatoes balls in one batch

fry-dumplings-from-both-sides


Transfer to the kitchen paper towel for removing excess oil, Repeat the same process with all remaining potato balls

transfer-to-the-kitchen-towel

Slice the pav buns in half 

slice-the-pav-bread


And lightly toast them with a little amount of butter


lightly-toast-the-pav-slices


Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice


spread-green-chutney-on-pav-slices
spread-garlic-chutney-on pav-slice


Place the prepared vada in between and press it slightly from both sides


place-vada-in-between-pav


Pav bread is ready to serve hot with dried garlic chutney and green chilies 


how to make vada pav


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