Wada-paav - popularly known as 'desi burger' is a very famous roadside item in mumbai and is gaining popularity in other parts of maharashtra too. Its a very tasty, spicy and filling snack-cum-lunch dish. Might not be a very good option for you if you are very health conscious, but who cares! On some days when its cold or raining outside and you feel like eating something spicy and hot, this is one of the best options
Ingredients:
2 big or 3 small boiled potatoes
2 green chillies
1 chopped onion
1 spoon ginger garlic paste (fresh ginger and garlic is always better than the ready-made paste)
1 cup chana dal aata (besan)
LOT of oil for frying ;)
1 packet mid-sized paav
chilly powder, dhania jeera powder (opt), salt
lemon juice
baking soda (opt)
Hing
curry leaves
Lasun chutney (recipe not given here)
Method:
Batter: add water and salt in the chana daal aata to make a thin batter. Add some hot oil or 1/2 spoon baking soda in the batter. This is to make the outer cover of wadas crispy. If you add too much of this, the wadas will absord lot of oil and will become very oily. Keep the batter aside. Dont make the batter too thin else the wadas wont get layered nicely before frying.
Filling: Cut the boiled potatoes into small pieces. Add some oil in a pan and put tadka (mustard seeds and jeera seeds). Let them splatter. Then add some hing, turmeric, green chillies and curry leaves. Add the chopped onion in the oil. While its cooking, add the ginger garlic paste. I add ginger garlic paste after adding onions always so that it does not stick, burn or fly out of the pan too much. Once the onion is cooked, add the potatoes. Then add chilly powder, dhania jeera powder, salt, lemon juice according to your taste. I like the wadas to be spicy. So I add considerable amount of chilly powder. Close the lid and let the filling cook properly for sometime. When you close the lid the tastes of the spices go in the potatoes and it tastes better. If the potatoes stick at the bottom, sprinkle some water and keep the gas on low flame (or just use non-stick pan :)). Dont let the sabji become thin and watery since you have to make balls out of it
Wada-paav: Let the filling cook down to room temperature. Make small cake kind of shape out of it. Dip it in the batter completely and deep fry it. Let the color turn to golden yellow. Take out the wadas and keep them on a paper napkin to soak all the extra oil.
Now cut the paav into two and put the lasun chutney inside. Place a wada inside and close the paav nicely so that it is easy to serve and eat.
Ingredients:
2 big or 3 small boiled potatoes
2 green chillies
1 chopped onion
1 spoon ginger garlic paste (fresh ginger and garlic is always better than the ready-made paste)
1 cup chana dal aata (besan)
LOT of oil for frying ;)
1 packet mid-sized paav
chilly powder, dhania jeera powder (opt), salt
lemon juice
baking soda (opt)
Hing
curry leaves
Lasun chutney (recipe not given here)
Method:
Batter: add water and salt in the chana daal aata to make a thin batter. Add some hot oil or 1/2 spoon baking soda in the batter. This is to make the outer cover of wadas crispy. If you add too much of this, the wadas will absord lot of oil and will become very oily. Keep the batter aside. Dont make the batter too thin else the wadas wont get layered nicely before frying.
Filling: Cut the boiled potatoes into small pieces. Add some oil in a pan and put tadka (mustard seeds and jeera seeds). Let them splatter. Then add some hing, turmeric, green chillies and curry leaves. Add the chopped onion in the oil. While its cooking, add the ginger garlic paste. I add ginger garlic paste after adding onions always so that it does not stick, burn or fly out of the pan too much. Once the onion is cooked, add the potatoes. Then add chilly powder, dhania jeera powder, salt, lemon juice according to your taste. I like the wadas to be spicy. So I add considerable amount of chilly powder. Close the lid and let the filling cook properly for sometime. When you close the lid the tastes of the spices go in the potatoes and it tastes better. If the potatoes stick at the bottom, sprinkle some water and keep the gas on low flame (or just use non-stick pan :)). Dont let the sabji become thin and watery since you have to make balls out of it
Wada-paav: Let the filling cook down to room temperature. Make small cake kind of shape out of it. Dip it in the batter completely and deep fry it. Let the color turn to golden yellow. Take out the wadas and keep them on a paper napkin to soak all the extra oil.
Now cut the paav into two and put the lasun chutney inside. Place a wada inside and close the paav nicely so that it is easy to serve and eat.
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