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Batata Vada Pita Pocket By Chef Pankaj Bhadouria

Pankaj Bhadouria
Batata Vada Pita Pocket is a tasteful and enjoyable snack. Chef Pankaj Bhadouria shares the recipe of this fusion snack.

Serves

3

Cooking Time

10-12 Min

Meal Type

wraps

Preparation Time

10-20 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Batata Vada Pita Pocket

    • 1 tsp oil

    • ½ tsp mustard seeds

    • few curry leaves

    • 1 cup boiled & mashed potato

    • ¼ tsp turmeric powder

    • salt to taste

    • 1 tsp ginger garlic & green chilli paste

    • 1 tbsp chopped coriander leaves

    • 1 cup besan

    • salt to taste

    • ½ tsp turmeric powder

    • water as required

    • ½ cup oil

    • 2 pita breads

    • lettuce

    • hung curd & mayonnaise dressing

    • pickled veggies (carrot & beetroot)

PREPARATION

  1. 1

    Heat oil in a pan, add mustard seeds, curry leaves and allow them to splutter. Now add boiled and mashed potato, mix well.

  2. 2

    Add turmeric powder, salt, ginger garlic green chilli paste and mix well. Cook the mixture for 3-4 minutes on medium flame. Mash the potato with the back of the spoon.

  3. 3

    Once cooked remove the mixture in a bowl and add coriander leaves, mix it well and allow it to cool down.

  4. 4

    Divide the mixture into equal portions. Take each portion and make it round balls and then slightly press it to make them flattened.

  5. 5

    In another bowl, add besan, salt, turmeric powder and water. Mix it well and make a thick batter.

  6. 6

    Heat oil in a non-stick pan, dip the vada into the batter and place it over the pan. Pan fry the vada until they turn golden brown on both sides. Remove and keep aside.

  7. 7

    Heat a griddle pan or tawa and slightly toast the pita bread. Cut the pita in half and make a pocket.

  8. 8

    Add lettuce, drizzle hung curd & mayonnaise dressing, cooled batata Vada and pickled veggies. Batata vada pita pocket is ready to be served.

STEP BY STEP