Wada Pav

Ingredients:
For Wada:

• Potato-4-Medium
• Onion-1-Medium
  
• Green Chili-2
• Cilantro-1 tbsp
  
• Turmeric Powder-1/2 tsp
  
• Red Chili Powder-3/4 tsp
  
• Asafoetida (Hing)-A Pinch
  
• Cumin Seeds-3/4 tsp
  
• Lemon Juice-1 & 1/2 tsp
  
• Salt-To Taste
• Oil-For Deep Frying
  

For Batter:

• Chickpea Flour-1 & 1/2 Cups
  
• Turmeric Powder-1/2 tsp
  
• Red Chili Powder-1/2 tsp
  
• Cumin Seeds-3/4 tsp
  
• Salt-To Taste
  
• Water-As Required
  

For Wada Pav:

• Pav-4
• Red Chutney-2-3 tsp (See recipe in the Chutney Section-Chaat Chutneys)
  
• Green Chutney-4-5 tsp (See recipe in the Chutney Section-Chaat Chutneys)
  
• Butter-1/2 tbsp
  

Recipe:

Boil potatoes in the pressure cooker with 2 cups of water on medium flame till 3-4 whistles come. Let the cooker cool. Peel potatoes. Keep aside. Peel onion. Clean and wash cilantro. Wash onion and green chilies. Chop onion, green chilies and cilantro finely. Keep aside.

Take peeled potatoes in a bowl.Crush and mash them.

Add onion, green chilies, cilantro, turmeric powder, red chili powder, cumin seeds, asafoetida,lemon juice and salt. Mix well.

Take a spoonful of potato mixture and form it into a round ball. Repeat the procedure for the rest of the mixture. Keep aside.

Take chickpea flour in a mixing bowl. Add red chili powder, cumin seeds, turmeric powder and salt. Add enough water to make smooth and thick batter. Keep aside.

Heat oil in deep-frying pan or kadhai on medium-high flame.



When oil is hot, add 1/2 to 1 tsp of it to the batter. It makes wada crispy. Dip each potato mixture ball in the batter and cover it entirely with the batter. Now, add the ball to the hot oil.Deep fry till all sides are golden brown.

Place them on paper towels to remove excess oil. Wadas for wada Pav are ready. Keep aside.

To assemble wada pav, heat butter on a griddle or tava. Slice the pav in the middle leaving its end intact. Place the sliced pav on the hot griddle. Fry the pav till both sides are golden brown.

Now, spread red chutney on one side of the toasted pav and green chutney on the other side of the pav. Flat the wada by pressing between hands. Sandwich the wada between the two layers of the pav. Serve immediately. Enjoy!!!

Dabeli

Ingredients:

1. For Dabeli Masala:

• Whole Red Chili-1
• Cinnamon-1" Piece
• Cloves-2
• Peppercorn-5-6
• Cumin Seeds-1 tsp
• Coriander Seeds-2 & 1/2 tsp

2. For Dabeli Stuffing:

• Potato-4-Small
• Tomato-2-Small
• Green Chili-1
• Ginger-1" Piece
• Oil-1/2 tbsp
• Butter-1/2 tbsp
• Cumin Seeds-1 tsp
• Asafoetida(Hing)- A Pinch
• Turmeric Powder-1/2 tsp
• Salt-To Taste
• Lemon Juice-1 tsp

3. For Dabeli:

• Pav-5-6
• Butter-1-2 tbsp
• Nylon/Fine Sev-1/2 Cup
• Masala Peanuts-1/4 Cup
• Pomegranate Seeds-1/4 Cup
• Green Chutney-1/4 Cup
• Tamarind Chutney-1/4 Cup
• Red Chutney-1/4 Cup
• Cilantro-1/2 tbsp

Recipe:

1. Dabeli Masala

Dry roast coriander seeds, cumin seeds, cloves, peppercorn and cinnamon on a griddle till change color to light brown. Turn off the gas. Do not roast the dry red chili.

Transfer the roasted masala to a plate. Let it cool. Remove the stem of red chili.

Transfer the roasted masala along with whole red chili to the blender. Blend till gets fine powder. Dabeli Masala is ready. Keep aside.

2. Dabeli Stuffing

Boil the potatoes in a pressure cooker with 1 cup of water. Peel and mash potatoes. Keep aside. Peel and wash ginger. Wash tomatoes and green chili. Chop tomatoes, green chili and ginger finely. Keep aside.

Heat oil and butter in a frying pan or kadhai on medium flame.

Add cumin seeds and asafoetida. Fry for 20 seconds.

Add green chili, ginger, tomatoes and turmeric powder. Mix well. Fry till tomatoes become mushy.

Add mashed potatoes, salt and 2 tsp of Dabeli Masala. Mix well.

Fry for 3-4 minutes. Stir occasionally. Add lemon juice and mix well. Turn off the gas.

Dabeli Stuffing is ready. Keep aside.

3. Dabeli

Cut pomegranate in half. Pull pomegranate seeds from membrane. Wash the seeds. Keep aside. Clean, wash and chop cilantro. Keep aside.

Slice the pav in the middle leaving its end intact.

Place 2-3 pav on a hot griddle. Spread a spoonful of butter on the griddle. Fry each pav on both sides till golden brown.

To assemble, keep everything by your side. Take one pav. Now spread green chutney on one side of toasted pav and tamarind and red chutney on the other side of the pav. Take a spoonful of Dabeli Stuffing and place on lower side of the pav.

Top the stuffing with masala peanuts, pomegranate seeds, nylon sev and chopped cilantro. Do the same with the rest of the pav. Dabeli is ready. Serve immediately. Enjoy!!!