Khapoli Vada Pav recipe - How to make Khapoli Vada Pav
Main Procedure
For the vada filling - Pound the green chillies, ginger and garlic using a mortar and pestle (khalbatta).
- Heat the oil in a pan and add the mustard seeds.
- When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the flame and cool.
- Divide into 8 equal portions and shape each portion into a round. Keep aside.
For the outer covering - Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Keep aside.
How to proceed- Dip each round of the vada filling into the batter and allow it to coat the mixture well.
- Heat the oil in a kadhai and deep fry the vadas till golden brown. Drain on absorbent paper and keep aside.
- Slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve hot.
Nutrient values per
| Energy | 270 cal |
| Protein | 7 g |
| Carbohydrates | 38.2 g |
| Fiber | 3 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 102.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 6.3 mg |
| Folic Acid | 28.9 mcg |
| Calcium | 20 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.2 mg |
| Potassium | 199.6 mg |
| Zinc | 0.5 mg |