MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vada Pav (Indian Slider)
Categories: Potatoes, Chilies, Herbs, Breads
     Yield: 10 servings

MMMMM----------------------------VADA---------------------------------
          Oil for cooking
     1 ts Mustard seeds
     1 tb Ginger paste
 1 1/2 ts Cayenne; divided
          Salt
     1 ts Turmeric powder
     3 md Potatoes; boiled, mashed
   1/4 c  Chickpea flour
          Water; as needed to reach
          -consistency of pancake
          -batter
    10    Whole dinner rolls -OR-
     1    Roll for each potato ball

MMMMM--------------------FOR THE DRY CHUTNEY-------------------------
     8 cl Garlic; chopped
     1 c  Grated coconut; unsweetened
     2 tb Red chile powder

 FOR VADA: Heat about a tablespoon of oil in a pan. Add
 mustard seeds to it. Once the mustard seeds start to
 pop, add ginger paste, mix with oil and then add 1
 teaspoon cayenne pepper, salt, turmeric and potatoes.
 Mix everything well together and mash the potatoes well,
 not leaving any big pieces. Set aside and let it cool a
 little.

 Now divide the potato filling into equal sizes and make
 balls out of it (this makes around 10- 12 balls).

 In a mixing bowl, mix chickpea flour, 1 teaspoon salt
 and the remaining 1/2 teaspoon cayenne pepper. Add water
 and whisk well so that there are no lumps. Make a batter
 off of it. Batter should be of consistency similar to
 that of pancake batter.

 Heat oil in a pan to fry the potato balls. Drop potato
 balls first in the batter, coating them with the batter,
 and then drop them in the oil, frying them. Once fried,
 take the balls out and drain excess oil in a paper
 towel.

 To serve, split the dinner roll down the middle. Place a
 vada in between and eat it just like that. You can also
 make it spicier by adding green cilantro chutney or dry
 coconut and garlic chutney (recipe follows) or some deep
 fried Thai chili with sea salt.

 FOR THE DRY CHUTNEY: Heat a pan, add garlic and also
 grated coconut. Over medium low heat, cook while
 constantly stirring until the coconut is dry roasted and
 light golden.

 Grind all the ingredients together. Don't add any water,
 this chutney is supposed to be dry.

 RECIPE FROM: https://tastykitchen.com

 Uncle Dirty Dave's Archives

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