Vada Pav
Vada Pav is an Indian Style Burger, earthy essence of Mumbai just flows from these vadas. This dish consists of spicy potato filling sandwiched between burger buns also known as ladi pav and layered with a dry spicy garlic chutney.
Ingredients
Batata vada
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 3 cloves Garlic Cloves Peeled
- 1 inch Ginger
- 3 peices Green Chilies
- 1/4 tsp Turmeric
- 2 cups Potatoes Boiled, Peeled & Mashed
- 1 tbsp Coriander Leaves Chopped – 1 Tbsp
- Salt To Taste
For Batter
- 2 cups Besan/Gram Flour
- 1 tbsp Rice Flour optional
- Salt To Taste
- Pinch Of Baking Soda optional
- 1/4 tsp Turmeric
- Water As Required For Making The Batter
- Oil For To Deep-Frying
Dry Garlic chutney
- 1/2 cup coconut grated
- 2 tbsp Peanuts
- 2 pieces Dried Red Chilies
- 10 cloves Garlic peeled
- Salt – To Taste
- 1 tsp Kashmiri Red Chili Powder
Assembling
- Batata Vada
- Ladi Pav
- Fried Green Chilis
- Dry Garlic Chutney
- Green Coriander Chutney optional
- Tamarind Chutney optional
Instructions
For Dry Garlic Chutney
- Heat 2 teaspoons of oil in a pan on medium heat. Then add garlic cloves and fry for 1-2 minutes Add peanuts,until 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,peanuts salt,dried red chilies and red chili powder and grind to a coarse chutney. Set it aside.
For Batata 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 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 starts changing color.
- Now add the boiled potatoes and remove 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.
- To make the batter, take gram flour/besan in a large bowl. Add rice flour, turmeric, salt and pinch of baking soda to it. Start adding water, little by little to the bowl.
- Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.
- 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 vadas in a similar way. Drain on a paper towel.
Assembling 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.
