To begin making the Homemade Vada Pav Recipe With Cheesy Aloo Vada we will first make the batata vada filling
Into a preheated tempering bowl add oil. Once the oil is hot add the mustard seeds and urad dal, and allow it to crackle.
Once the mustard seeds and urad dal have crackled add the ginger, garlic, green chillies, asafoetida and saute until it turns golden brown in colour.
After the tempering is ready, pour it on boiled and mashed potatoes, add salt to taste. Mix well to combine.
Finally add the chopped coriander leaves, mix well.
Once the potato mixture is ready, make the vada batter. Into a mixing bowl add gram flour, turmeric powder, salt to taste and add little water at a time to make a thick lump free batter which coats the back of the spoon. Keep aside.
Now grease your palms with oil. Take a large lemon size portion of the potato mixture. Flatten it and place a 2 teaspoon cream cheese in the centre. Bring the edges of the potato mixture together and seal. Make a small disc and keep aside.
Shape and make similar cheese filled potato discs and keep them ready.
Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the vada balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.
Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Drain the fried Aloo Vadas on an oil absorbent paper and continue the frying process for the remaining vadas.
To serve the Vada Pav With Cheesy Aloo Vada smear garlic chutney over one of the pav. Place the Vada between the pav to make a vada pav and serve hot.
