#streetfood #foodaroundtheworld Download Bhavna's Kitchen apps for Android, iPhone and iPadDuring vacation in India, my American/Canadian son asked me to feed him burger and I took him to Vada pav Stall. He really enjoyed Indian burger!More recipes at http://www.bhavnaskitchen.comLike me on FACEBOOK http://www.facebook.com/superveggiedelightTwit with me on TWITTER http://www.twitter.com/bhavnaskitchenhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comIf you want to make at home, below is the recipeMakes 25 VadasIngredients:8 potatoes4 cloves garlic, peeled 2 green chilis1/2 cup coriander with stems1/2 cup roasted cashews2 cups besan flowerCanola oil for deep fryingPav or hamburger buns1/4 tspn. garam masala1 tspn. coriander 1/2 tspn. turmeric1/2 tspn. lal mirch3 tspn. saltMint chutneyTamarind chutneyChili garlic chutney1. To make Vadas: Boil 8 potatoes . Peel the potatoes and mash in a mixing bowl using a potato masher or a big spoon. 2.In a food processor, chop the garlic, green chilis, cashews and coriander and then mix into the potato-pea mixture. Mix in the garam masala, coriander powder and 2 tspn. salt. Break off portions of the mixture and roll in your palms into round balls.3. To make Batter: Make the batter by mixing the besan slowly with 1 cup water in a mixing bowl. The batter should not be watery or too thick. Mix in the turmeric, lal mirch and 1 tspn salt.4. Heat enough oil for deep frying the vadas. Dip each vada into the batter and then gently roll into the oil for deep frying.5. Preparing Pav: Spread Oli on the insides of both halves of the buns. Pan fry each half until the insides are golden.6. Vada + Pav: Smear mint, tamarind and chili garlic chutney on one side of the pav. Place the vada on top, then the other side of the pav and gently smush. Then, open your mouth wide and enjoy the "mouthful" -- the "mouth-feel." We put the chutneys out and then each assembled our own vada pavs -- it's more fun that way and let's you choose how much chutney (i.e. heat) you can handle.
