Street Peeper Zimbabwe Street Peeper September 2017 | Page 75

Vada Pava
INGREDIENTS (1 cup = 250
ml)
for batter:
1 to 1.25 cups gram flour
(besan)
a pinch of asafoetida (hing)
⅛ teaspoon turmeric powder
(haldi)
1 pinch of baking soda, op-
tional
½ cup water or as required
salt as required
till smooth. avoid making a
watery
chutney. preparing saunth
chutney for vada pav:
chili powder, asafoetida.
7. stir and add the strained
tamarind pulp. cook for 2-3
mins.
8. add the jaggery and salt
1. soak tamarind in hot water and cook for 4-5 mins more.
for 30 to 40 minutes.
9. the mixture would thicken.
2. with your hands, squeeze
let the saunth chutney mix-
the pulp from the tamarind in ture cool.
the same bowl or pan.
3. strain the pulp and keep
10. when cooled, store the
aside.
saunth chutney in an air-tight
4. heat oil in a small pan.
dry jar or container. refriger-
HOW TO MAKE RECIPE
5. lower the flame & add
ate and serve the saunth chut-
preparing green chutney:
cumin seeds and let them
ney whenever required with
1. grind all the green chutney crackle.
chaat or snacks.
ingredients with little water 6. add ginger powder, red