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Vada pav

Vada pav is nothing but vada sandwiched between pav with chutneys and pickles added to enhance the taste. It is a popular street snack in Maharashtra.

The vada used in this dish is usually the potato-based vada and not the daal based south indian version. The vada is placed in a pav and served with coriander chutney, red chilli powder or fried and salted green chilli. Vada pao is mostly eaten as a tea time snack but is also eaten as a quick breakfast. In the fast paced life of Mumbai, this form of quick , cheap and anywhere available snack, has a great fan following similar to the hot dog in in the west.

The vada pav was first made when Ashok Vaidya, a snack seller in a mumbai railway stationi, decided to experiment with batata vada. He combined batata vada and pav make vada pao. It became an instant hit.

To make wada pao, you need to prepare batata vada. It is made of potatoes and lintils. For batata wada, you will require, 8 to10 boiled, peeled and mashed potatoes, 2 tsps of garlic paste, 1 tsp of ginger paste, green chillies, 1/2 tsp of turmeric powder, 1/2 tsp of mustard seeds, few curry leaves, salt, 2 cups of bengal gram flour and cooking oil.

Mix the bengal gram flour with water and salt and make a thick paste. Mix the ginger and garlic pastes into it and add the green chillies. Grind all these into a smooth paste. Mix this paste with the mashed potatoes. Heat 2 tbsps of oil in a pan and fry the mustard seeds, curry leaves and turmeric powder. Add these to the potato mix. Now heat the oil in a frying pan for deep frying. When the oil is hot, make potato mix balls and dip them into the gram flour batter and then deep fry. Take a pav bun, slit in half and put a little of tamarind and mint-coriander chutney. Place a vada in each bun and serve hot.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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