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Cabbage Aloo Vada Pav

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About Recipe

How to make Cabbage Aloo Vada Pav

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
22 mins
Total time
32 mins
Cabbage Aloo Vada Pav
Author : Vahchef
Main Ingredient : Cabbage
Servings : 4 persons
Published date : March 11, 2019


Ingredients used in Cabbage Aloo Vada Pav
• Potatoes (boiled) - 250 grams.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Cabbage (chopped ) - 1 cup.
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Chickpea flour - 1 cup.
• Soda - pinch.
• Red chili powder - 1 tea spoon.
• Ajwain - 1 tea spoon.
Method:
  • Take boiled potatoes in a bowl, mash well, add salt (to taste), red chili powder, coriander powder, finely chopped cabbage, mix well and keep aside.
  • Heat oil in a pan, add mustard seeds, cumin seeds, turmeric powder, curry leaves, transferthe prepared cabbage potato mixture, sautewell, turn off the flame, shape the mixture into patties and keep aside,
  • To prepare batter, take chickpea flour in a bowl, add a pinch of soda, red chili powder, turmeric powder, ajwain and mix well by adding requiredamount of water.
  • Dip the prepared patties inchickpea flour batter, deep fry in hot oil, transfer to a plate and keep aside.
  • Drop the remaining chickpea flour batter like boondi into hot oil,deep fry, transfer to a blender, season with salt, red chili powder and grind to coarse powder.
  • Now, stuff the vada in between the two pavs, top it with tomato ketchup and serve it with the coarsely ground boondi.





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