Yummy Traditional : Snack and Fried
Showing posts with label Snack and Fried. Show all posts
Showing posts with label Snack and Fried. Show all posts

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!







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

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


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


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


Keep kneading until potato mixture is formed to a dough


Heat the oil in the pan on low-medium flame then add mustard seeds, add cumin 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


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


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


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


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


Give it to shape into 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 

i -made-9-potato-balls

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


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


Heat the oil in a wok or frying pan  on a medium-high flame, and for checking 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


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 to a golden brown  


Fry 2-3 potatoes balls in one batch


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


Slice the pav buns in half 


And lightly toast them with a little amount of butter


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

spread-garlic-chutney-on pav-slice

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


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

how to make vada pav

Potato Chops Recipe


Potato Chops| Aloo Chops | How to Make Mutton Chops with step by step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste which is even accomplished your lunch/dinner requirement even perfect for a snack
Usually, people add mince is aloo (potato) to make chops but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes Which brings a unique taste of potato chops no bread crumbs and eggs required at the time of frying here I will also some tips to make perfect potato chops

This delicious mutton potato Chops (Alu Chop) is in your diary so You can make it fresh and serve it hot to your guests. as well as I used mutton meat you can use chicken, beef, or lamb as desired so let's begin with step by step photos...

To make perfect mutton chops Tips:
  1. Don’t overcook the potato around 15-20 minutes is enough to perfect boiled overcook boiled potato gets mushy 
  2. Cook the potato on high-medium flame
  3. Use shredded meat instead of using mince
  4. Using breadcrumb inside make your chops firm
  5. Don’t keep chops in the refrigerator they become shredded while are frying
  6. Use skillet or nonstick pan for frying
  7. Fry 3-4 chops in one batch
  8. At the time of frying keep the flame medium    
  9. Mutton or beef meat should be dry any single drop of moisture can soggy chops
  10. For bringing more crispiness you can use breadcrumbs and eggs coating on chops but I didn’t do this  

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







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

muttpn chops recipe

To prepare this recipe we will take a pan pour 200 ml water add potatoes bring it to boil on high flame then cover it for 15-20 minutes on medium heat

Coarsely ground green chilies, ginger, and garlic together for adding in meat

On the other hand, take another saucepan put mutton meat add 150 ml water along with all spices   

Stir to mix well and bring it to boil then cover the lid, let it cook meat until water dries up along with tenderized meat          


Meanwhile, chop the coriander leaves and green chilies

Once the water has evaporated let it cool down for a while then shred the meat  


Remove the pan from flame drain all out potatoes from the water let them cool down completely then peel them and grate them,you can mash the potato as well

Potatoes are grated 


Take another mixing bowl to add mashed/grated potatoes, shredded meat coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice

Mix them well with the help of a hand and knead it as a dough keep aside

Divide the potato dough into equal portions 

Now give it to chop shapes round flattened or oval as desired

Repeat the same process with all remaining potato balls and place them on the tray

Heat the ghee/oil on the skillet or frying pan on medium heat then place chops on skillet/frying pan_Fry 3-4 chops in one batch in a medium heated oil/ghee 

Shallow each side fry 2-3 minutes on medium flame flip them with the spatula and fry another side till turns to light golden color

Once chops are fried properly from both sides transfer to the pepper kitchen towel for removing excess oil

Now ready to hot serve with paratha sauceketchup chicken pulao,matar pulao, and raita
spread and joy!