#manna🍴
#Vada #pav in a #quesadilla style
Serving portion for 3 people
Ingredients
Potato masala
Aloo- 4 no (boiled)
Onion - 2no slice
Curry leaves - 20 no
Green chilli - 3 no split
Oil - 20 ml
Turmeric- 1tsp
Cumin seeds - 1|2 TSP
Mustard seeds-1|4 TSP
Salt - to taste
Chutney powder
All the ingredients to be dry roasted
Dry red chilli - 20 no (Byadagi)
Coriander seeds - 2 tbsp
🥜 Peanuts -30 grams
Coconut 🥥grated - 20grams
Salt - to taste
Mint chutney
Mint - one bowl
Coriander -one bowl
Green chilli - 1 no
Salt - to taste
Water - as per requirement
Atta dough
Atta- one cup (250 grams)
Salt - to taste
Water - as per requirement
Method
-Take a bowl to add water to it, add potatoes, salt and boil them together and once the potatoes are boiled let it cool down peel the skin.
-On the other hand, take a pan to add oil let the oil turn hot then add mustard seeds and let the mustard seeds crackle, add jeera seeds, curry leaves wait until the curry leaves turn crispy, then add sliced onions saute wait until it sweats out then add turmeric, potatoes and salt to taste n give a gentle fold so the mixture is combined together.
-2nd step for mint chutney
Take a blender to add mint leaves, coriander leaves, green chilli, salt taste n water if required and give a blend to it and make sure it's a fine paste.
-Step 3
Chutney powder
Dry roast separately all the ingredients
dry red chilli, coriander seeds, coconut grated and peanuts.
Take a blender make sure its dry and does not contain any liquid substance then add the ingredients and give a blend to it and make sure it forms a complete powder.
4th step
Atta dough
Take a bowl to add the atta flour to it, salt to taste and water for kneading the dough.
Divide the dough into two then give a round shape to it.
-On a non-stick pan, turn it to medium heat once the pan is hot add your shaped atta dough to it and cook them on one side completely and on the other side partially.
Finally, keep all the ingredients together with your mint chutney, aloo mixture, chutney powder and partly cooked chapati.
-Keep the partially cooked side chapati a base and on the other side, evenly spread your mint chutney, sprinkle the chutney powder, lastly spread the potato mixture and close it with the other chapati base.
Take a pan to add a spoon butter to it, then add the stuffed chapati cook it slowly on both the side until it turns golden brown and crispy.
- Cut them into 4 pieces
-Accompanied with deep-fried green chill with salt 🧂
Garnish - consider leaves
-Tips - you can try them even with all-purpose flour(maida) or maize flour.
@icicibank #indooricon
