unlike the traditional burger recipe, vada pav recipe is much easier and quicker to prepare and assemble it. the critical part of any good wada pav recipe lies in its crispy and savoury vada or batata vada.
these patties are slightly different from the conventional aloo bonda or vegetable bonda. basically, the batata vada stuffing is mainly made from potatoes without onion or peas combination.
also, it contains a strong flavour of garlic, ginger and coriander leaves. moreover, the patties are typically oval shaped as compared to round bonda’s. having said that, it is not mandatory and can be shaped to round and then later pressed while assembling it.
the vada pav recipe is extremely simple to prepare, yet i would like to add few tips and recommendations while preparing.
firstly, ensure the boiled and mashed potatoes are moisture free and removed immediately from pressure cooker after it is cooked. if you feel you mashed potatoes contain moisture, fry them in a pan for 2-3 minutes to remove it.
secondly, i have added baking soda to the besan batter to make vadas crisper. also, add 1 tbsp of rice flour/cornflour to make it even crisper.
lastly, these vada pav should be served immediately after deep frying and assembling. alternatively, you can place the deep fried vadas in a preheated oven or even deep fry again for 1 minute if serving later. Mk
Keep everything ready before you start assembling the pani puri. The potato filling, pooris and the pani. In the pics below, I have made sweet tamarind dates chutney, just to show the assembling. First crack the top pooris with the spoon or your fingers. Then stuff the potato filling in the pooris. Add a few teaspoons of sweet chutney or as per your choice. Addition of sweet chutney is optional for the pani recipe shared in this post.
16. Then add a few teaspoons of the green pani or as per your choice.
17. The pani puri is ready to serve. they have to be had immediately. Or else the puris become soggy. To make a Mumbai style pani puri recipe, use ragda or moong sprouts as the filling. You can check this recipe of Mumbai style pani puri with ragda where I have used moong sprouts as the filling.
Making Pani Puri Stuffing
Boil the potatoes till they are cooked completely.
Peel them and then chop them.
Finely chop the onion if using it.
In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
Making Pani For Pani Puri
In a blender add all the ingredients mentioned above for the pani.
Add water and grind to a fine chutney.
Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
Add the boondi to the pani.
You can chill the pani in the fridge or add some ice cubes to it.
Making Pani Puri
Crack the top of the puri with a spoon.
Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
Serve the pani puri immediately.
You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.
With Idli Rice: Traditionally idli rice and urad dal are used to make the idli batter.
Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice.
You can even make idli with short-grained rice. My mom makes one of the best idli with parmal rice. At times I also make idli with the traditional method of using only idli rice.
Urad dal is also known as black gram, urad bean and black matpe bean. With husks, these lentils look black due to their black husks. With the husks removed they have creamish ivory color and are also called as white lentils.
The urad dal that is used is the husked whole urad dal preferably unpolished. You can even use husked split urad dal.
With Idli Rava: A second easier way is to use idli rava with urad dal. Idli Rava is coarsely ground idli rice and is easily available in shops and online. I have shared the method of making idli with idli rava in this post – Idli made with idli rava.
Soaking rice and lentils: For making simple traditional idli, first both the rice and the urad dal are rinsed with fresh water and soaked separately for 4 to 5 hours.
Quality of rice and urad dal: Make sure to use both rice and urad dal within their shelf-date. Always use urad dal which is fresh and within its shelf-life. Aged urad dal does not ferment well and makes the idli dense.
Grinding: Then the lentils (urad dal) are ground to a soft, fluffy batter and the rice to a semi fine consistency. Both the batters are mixed and allowed to ferment.
Grinding Equipments: The grinding of the batters, can be done in a table-top stone wet-grinder or in a mixer-grinder.
Table top stone grinder: Grinding in a stone grinder is helpful if making a large quantity of idli batter. The advantage of grinding in a stone grinder is that the urad dal batter gets ground really well and thus the idli batter ferments also well.
The amount of water to be added in a stone-grinder is more than what is added in a mixer-grinder.
For ½ cup soaked urad dal, you can add about 1 cup water. Add water in parts while grinding urad dal. For 2 cups soaked rice, add about 1.5 to 2 cups water.
Mixer-grinder: The lentils also grind well in a mixer-grinder or heavy duty blender like Vitamix. For smaller quantities a mixer-grinder or blender works like a charm.
Everyone does not have a stone grinder. So I have shared the detailed method on how to grind the batter in a mixer-grinder with plenty of tips and suggestions in the step-by-step guide below.
I have both a stone grinder and a mixer grinder. For smaller quantities I use the mixie for grinding and for larger quantities I use the stone grinder.
Fermentation: Both the ground lentil batter and rice batter are mixed thoroughly. Then the batter is kept to ferment overnight or for 8 to 9 hours or more till the batter doubles or triples in volume having a pleasant sour aroma.
Steaming: Special pans are used to steam the idli. You can buy these pans online. This idli pan is brushed or greased with some oil. The batter is poured in the pan and then steamed.
Steaming time: The steaming time varies from 12 to 15 minutes. Idli should never be over steamed as then they become dry and dense.