Back to 6 servings Potato filling 4 medium potatoes, boiled, peeled and mashed while warm 2 tbsp oil 1 tsp mustard seeds 0.5 tsp cumin seeds 8 curry leaves, torn 2 green chilies, finely chopped 1 tbsp ginger-garlic paste 0.5 tsp turmeric powder 2 tbsp fresh coriander, finely chopped 1 tsp salt, or to taste 1 tsp lemon juice Batter 1 cup gram flour (besan) 1 tbsp rice flour, or corn starch for extra crispness 0.25 tsp turmeric powder 0.25 tsp red chili powder 0.25 tsp baking soda 0.25 tsp asafoetida, pinch 0.5 tsp salt 0.75 cup water, approximately, to a batter that coats a spoon To assemble 6 pav, soft dinner rolls green chutney tamarind chutney dry garlic chutney 6 green chilies, fried, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Heat the 2 tablespoons oil in a pan over medium heat. Add the mustard and cumin seeds and let them splutter, then add the curry leaves, chopped green chilies and ginger-garlic paste. Sauté for about 1 minute without browning the garlic.2 Step 2: Add the turmeric, mashed potatoes, coriander, salt and lemon juice. Mix well and cook on low heat for 2 minutes, then turn off the heat.3 Step 3: Let the potato mixture cool completely, then divide into 6 portions and roll each into a smooth, lime-sized ball.4 Step 4: In a bowl, combine the gram flour, rice flour, turmeric, chili powder, baking soda, asafoetida and salt. Pour in water a little at a time while stirring, until the batter is smooth and thick enough to cling to the back of a spoon yet still pours easily. Let it sit for 5 minutes.5 Step 5: Heat oil for deep frying to about 350°F (180°C). Test by dropping in a pinch of batter; it should sizzle and rise at once.6 Step 6: Dip each potato ball in the batter, coating it fully, and lower into the oil. Fry 2 to 3 at a time, turning gently, for 4 to 5 minutes until deep golden and crisp all over. Drain on paper towels.7 Step 7: In the same oil, fry the whole green chilies for 30 to 40 seconds until blistered. Drain.8 Step 8: Slice each pav through the middle, leaving one edge attached so it opens like a book. Smear green chutney on the inside of one half and dry garlic chutney on the other half. Add a layer of tamarind chutney too, if you like.9 Step 9: Place a hot vada in each pav, press gently and serve immediately with the fried green chilies.getsaucepan.com/r/0568cbfb-e818-5c68-8d3e-e95b9a6ac56c
Cook this in Saucepan Vada Pav as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
