VADA PAV FONDUE… We gave a twist to this infamous Maharashtrian meals since we…

VADA PAV FONDUE… We gave a twist to this infamous Maharashtrian meals since we will not get our arms on it exterior. In fact we may make it at residence however we needed to keep away from the deep frying, so lastly made the vada pav fondue. Mini pav bites full of garlicky potatoes served with a tacky combine fabricated from gramflour. Do that recipe it is fairly straight ahead.

Substances for dry garlic powder
8-10 cloves garlic
1-Three dry purple chillies
1tsp roasted sesame
½ cup grated coconut
Salt to style

Substances for potatoes
2 boiled potatoes
2 cloves garlic
1tsp mustard seed
1 tsp ginger chilli paste
½ tsp turmeric
½ purple chilli powder
Substances for fondue
½ cup gramflour
½ cup yoghurt
½ tsp turmeric
2 tsp crushed inexperienced chillies
1tsp cumin
1tsp garlic
½ tsp ginger
3-Four curry leaves
Salt to style
Corriander
500 ml water
250 ml inventory water

Technique:
Roast all of the substances for the dry garlic powder and grind every thing.

Warmth oil in a pan, add mustard seeds, curry leaves together with ginger, garlic and inexperienced chilly paste. Add turmeric, purple chilli and salt. Lastly add mashed boiled potatoes and blend properly to coat the potatoes with the spices.

In a bowl combine yoghurt, gramflour, turmeric and 500 ml water. Combine properly with out lumps.

In a pan add oil, add cumin, garlic ginger and chilly paste, curry leaves and saute for a couple of minutes. Add the gramflour combine and stir slowly. Add 250 inventory water and maintain cooking on medium flame until thick and has a creamy texture. Add the corriander and salt.

Stuff the potato combine in pav and minimize it into 6 chew measurement items. Add the fondue in a fondue bowl and prime it with dry garlic. Serve with inexperienced chillies.