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26 May 2019, Edition - 1412, Sunday

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Kitchen Corner

Tiny Vada Pao Recipe


How to Make Tiny Vada Pao

1.Heat oil in a pan. Once hot, add cumin seeds, chopped ginger and garlic.

2.When the garlic and ginger turn golden, add all the spice powders, salt and mashed potatoes.

3.Mix well and turn the heat off. Add the lime juice and chopped cilantro for garnish.

4.Once the potato mixture cools down, divide the mixture into 10-12 equal portions and shape them into pin pong sized balls.

5.Mix the chickpea flour, salt and chili powder. Add water in small quantities & mix well until you make a pancake (or dosa) like batter.

6.Heat up the oil for frying.

7.Coat each ball with the batter and drop into the hot oil. Do not overcrowd the oil (it brings down the temperature of oil all of a sudden).

8.When they turn golden, drain them onto some paper towels. Set Aside.

9.For the bread baskets, cut the bread into a discs using a cutter or just cut the crusts off.

10.Flatten out the bread discs slightly using a rolling pin.

11.Grease a muffin pan and set the rolled out bread discs in it.

12.Bake at 350°F for 5-7 min or until it gets toasted slightly. We do not want the bread to dry up. It has to be like toast; crispy outer layer but soft.

13.Once done, Set aside and cool the baskets for 5 minutes.

14.When you are ready to serve, start assembling the vada pav bites.

15.Place a little bit of tamarind sauce in the basket (depending on your taste), place the potato fritter on it.

16.Now, pipe some green chutney on top and sprinkle some spicy garlic chutney.

17.Elegant, mini vada pav bites are ready to be served.

Key Ingredients: potatoes (boiled and mashed), garlic, ginger, cumin seeds, coriander cumin powder, red chilli powder / cayenne pepper, turmeric, lime juice, oil, salt, chickpea flour, salt, to season, red chillli powder, water, oil to deep fry, pao bread, oil, tamarind sauce, green chutney, sweet yogurt

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