Vada Pav - by foodogger

Vada Pav

Vada pav recipe | how to make Vada pav | Wada pav with photos. a popular Indian street food recipe prepared mainly with pav bread and deep fried batata Vada stuffing. most commonly, this snack is also referred as Indian burger or aka Bombay burger because it hails from Maharashtra or Marathi cuisine. generally, it is served as an evening snack, but can also be adapted to breakfast.

INGREDIENTS

  

Dry Garlic Chutney

• 2 teaspoons oil
• 1/4 cup garlic around 15 cloves
• 1 cup grated coconut use fresh
• 3 teaspoons Kashmiri red chili powder or add more to taste
• 1/2 teaspoon salt

Green Chutney

• 1 bunch cilantro
• 1-2 green chili
• 2 garlic cloves
• 1/4 teaspoon cumin powder
• 1/4 teaspoon salt
• juice of 1 lime
• 1 tablespoon water as needed
• 1/2 teaspoon sugar optional

Tamarind Chutney

• 1 cup water
• 1/4 cup tamarind paste
• 50 grams jaggery
• 3 tablespoons sugar or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder or to taste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon ginger powder

For the Vada

• 1-inch ginger
• 5-6 large garlic
• 2 green chilies
• 1 tablespoon oil
• 3/4 teaspoon mustard seeds
• 1/4 teaspoon Hing also known as asafetida
• 12-15 curry leaves
• 4 medium potatoes around 600 grams
• 1/4 teaspoon turmeric
• 3/4 teaspoon salt or to taste
• 2 tablespoons chopped cilantro

For the batter

• 1 cup besan also known as chickpea flour
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• pinch baking soda
• 1/2 cup water + 1-2 tablespoons extra, as needed

Other ingredients

• 10 ladi pav
• vegetable oil for frying
• butter for toasting the pavs

INSTRUCTIONS

 

Make the garlic chutney

• Heat 2 teaspoons of oil in a pan on medium heat. Then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue.
• To the same pan, add freshly grated coconut. Cook for 2 minutes until light golden brown.
• Transfer coconut to a blender. Add toasted garlic, salt, and red chili powder and grind to a coarse chutney. Set it aside.

Make the green chutney

• To a blender add cilantro. Discard the hard stems, the softer ones are okay to use.
• Add green chili, garlic, cumin powder, salt, sugar (if using), and lime juice. Add 1 tbsp. water or as needed. Blend to a fine paste and set it aside.

Make the tamarind chutney

• To a pan add water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder, and ginger powder. Bring mixture to a boil.
• Reduce heat to medium and let it boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon. Set it aside to cool. It will thicken more as it cools down.

Make the Vada

• Boil the potatoes until soft, peel them, and set them aside. Using a mortar and pestle, crush the ginger, garlic, and green chili. Set it aside.
• Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop. Then add the curry leaves and Hing and mix.
• Add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic start changing color.
  
• Now add the boiled potatoes and remove the pan from heat. Add turmeric, salt and mash the potatoes using a potato masher. Add chopped cilantro and mix well.
• Now make lemon-sized balls out of the potato mixture. I was able to get 10 of these. Set these aside.

Make the batter to fry the Vada

• To make the batter, take besan in a large bowl. Add turmeric, salt, and a pinch of baking soda to it. Start adding water, little by little to the bowl.
• Whisk to form a smooth batter. You may need a couple of extra tablespoons of water to reach the desired consistency. The batter should neither be thick nor thin.

Fry the Vada

• Heat oil in a Kadai/wok on medium-high heat. Dip each potato round into the batter, coat it from all sides. Then drop it carefully into the hot oil.
• Fry the Vada in hot oil until golden brown in color. Fry all Vada's in a similar way. Drain on a paper towel.

Assemble the Vada Pav

• To assemble the Vada pav, toast the pav with some butter on a pan. Then slice each pav but not entirely. It should still be attached at one end.
• Apply green chutney on one side and tamarind chutney on the other side of the pav. Then apply garlic chutney on top of these chutneys.
• Place the fried Vada in the center. Serve the Vada pav immediately with more chutney on the side!

   

  

  
  

NOTES

1. Adjust spice levels to taste. My vada pav isn't as spicy as it should be because I can't handle a lot of heat. Add more green chilies/red chili powder to spice it up.

NUTRITION

Calories: 297kcalCarbohydrates: 43gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 868mgPotassium: 250mgFiber: 4gSugar: 15gVitamin A: 310IUVitamin C: 28.1mgCalcium: 100mgIron: 2.8mg