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Batata Vada Pita Pocket is a tasteful and enjoyable snack. Chef Pankaj Bhadouria shares the recipe of this fusion snack.
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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
- Heat oil in a pan, add mustard seeds, curry leaves and allow them to splutter. Now add boiled and mashed potato, mix well.
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- 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.
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- Once cooked remove the mixture in a bowl and add coriander leaves, mix it well and allow it to cool down.
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- Divide the mixture into equal portions. Take each portion and make it round balls and then slightly press it to make them flattened.
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- In another bowl, add besan, salt, turmeric powder and water. Mix it well and make a thick batter.
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- 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.
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- Heat a griddle pan or tawa and slightly toast the pita bread. Cut the pita in half and make a pocket.
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- Add lettuce, drizzle hung curd & mayonnaise dressing, cooled batata Vada and pickled veggies. Batata vada pita pocket is ready to be served.
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