Vada Pav

Name: Vada Pav
Prep time: 22 s
Cook time: 11 s
Total time: 33 s
Yield: 6
Ingredients: 500 grams Potatoes boiled cooked in skin flesh with salt; 1/4 cup Chickpea flour (besan); 1/4 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Salt table; 100 grams Oil grapeseed; 3 Cloves Garlic raw; 1 Unit Onions raw; 1 tablespoon Lemon juice raw; 1/2 teaspoon Salt table; 50 grams Beverages water tap well

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Treenut

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Egg

Crustaceans

Servings

- 6 +

500 grams Potatoes, boiled, cooked in skin, flesh, with salt

Potatoes, boiled, cooked in skin, flesh, with salt

1/4 cup Chickpea flour (besan)

Chickpea flour (besan)

1/4 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking powder, double-acting, straight phosphate

1/2 teaspoon Salt, table

Salt, table

100 grams Oil, grapeseed

Oil, grapeseed

3 Cloves Garlic, raw

Garlic, raw

1 Unit Onions, raw

Onions, raw

1 tablespoon Lemon juice, raw

Lemon juice, raw

1/2 teaspoon Salt, table

Salt, table

50 grams Beverages, water, tap, well

Beverages, water, tap, well

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Instructions

Step by step

2 of 7

Fry Potato Mixture

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Serve Immediately

Vada Pav is best enjoyed fresh and hot, so serve immediately after frying for optimal taste and texture.

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