Vada Pav, sometimes known as the Indian burger, is a well-liked street dish from Mumbai. It is made out of a soft bun (pav) layered with a spicy potato fritter (vada) and accompanied by a variety of chutneys and fried green chilies. You can make this delicious dish at home with the aid of this recipe.
 |
| Vada pav |
INGREDIENTS:
For the Vada (Potato Filling):
• 4 large potatoes, boiled and mashed
• 2 green chilies, finely chopped
• 1-inch piece ginger, finely chopped
• 4-5 garlic cloves, minced
• 1 tsp mustard seeds
• 8-10 curry leaves
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tbsp oil
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped
• Juice of ½ lemon
For the Batter:
• 1 cup gram flour (besan)
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• A pinch of baking soda
• Salt to taste
• Water as required (for a smooth batter)
For the Pav (Bun):
• 8 pav buns (available in Indian grocery stores or use dinner rolls)
• Butter or oil for toasting
For the Garlic Chutney:
• 4-5 garlic cloves
• ½ cup desiccated coconut
• 1 tsp red chili powder
• Salt to taste
For Serving:
• Fried green chilies
• Tamarind chutney (optional)
• Mint-coriander chutney (optional)
INSTRUCTIONS:
Step 1: Prepare the Potato Filling (Vada)
a. Heat 1 tablespoon oil in a pan. Add mustard seeds and let them splutter.
b. Add curry leaves, chopped green chilies, ginger, and garlic. Sauté for a minute until fragrant.
c. Add turmeric powder, red chili powder, cumin powder, and salt. Stir for a few seconds.
d. Add the mashed potatoes and mix well until the spices are evenly distributed.
e. Cook for 2-3 minutes, stirring occasionally. Add lemon juice and chopped coriander leaves. Mix again and turn off the heat.
f. Once the mixture cools slightly, shape the potato mixture into small round balls (about the size of a lemon). Set them aside.
Step 2: Make the Batter
a. In a mixing bowl, add gram flour, turmeric powder, red chili powder, salt, and a pinch of baking soda.
b. Slowly add water to the dry mixture, stirring continuously to avoid lumps. The batter should be smooth and thick enough to coat the potato balls.
Step 3: Fry the Vadas
a. Heat oil in a deep pan or kadai for frying.
Dip each potato ball into the gram flour batter, ensuring it’s fully coated.
b. Gently place the coated potato balls into the hot oil. Fry on medium heat until golden and crispy, turning occasionally.
c. Once done, remove the vadas from the oil and drain them on a paper towel to absorb excess oil.
Step 4: Prepare the Garlic Chutney
a. In a dry pan, lightly toast the desiccated coconut until golden brown.
b. In a grinder, blend the toasted coconut, garlic cloves, red chili powder, and salt until you get a coarse powder. Set this aside.
Step 5: Assemble the Vada Pav
a. Slice the pav buns in half and lightly toast them with butter on a hot pan.
b. Spread the garlic chutney on one side of the bun. You can also add tamarind chutney or mint-coriander chutney if you like.
c. Place a fried vada inside the bun and gently press it down.
d. Serve with fried green chilies for an authentic street-style touch.
Tips for a Perfect Vada Pav:
a. Make sure the batter is thick enough to coat the vadas without dripping.
b. Fry the vadas on medium heat to ensure they cook evenly from the inside and get a crispy texture on the outside.
c. Toast the pav with butter for a delicious, slightly crispy texture.
d. Customize the chutneys to your taste. You can adjust the heat or sweetness depending on your preference.
*Serve the Vada Pav hot with extra chutney or a cup of tea for an authentic Mumbai street food experience!
HAPPY COOKING.
Comments