Wednesday, January 28, 2015

Vada Pav


A desi veggie burger, common man's food in Indian state of Maharasthra and a popular street food
Spongy buns are loaded with deepfried Indian styled potato croquettes, complimented with spicy coriander chutney and pungent garlic chutney. Trust me every bite is wonderfully versatile. Vada pav is a all day recipe served for breakfast, lunch, snack or dinner.


Serving - 10 vadas

Ingredients

For Potato filling-
4 large potatoes, boiled, peeled & mashed
2 tsp Oil
1/2 tsp Mustard seeds
1 Tsp Grated ginger
4 Green chilies, finely chopped
1/2 tsp Turmeric powder
1 sprig of Curry leaves
1 Onion, diced
Handful of cilantro, finely chopped
Salt

For batter-
1 1/2 cups of Chickpea flour
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
Water as needed 
Salt
Oil for deep frying

Other ingredients
10 Hawaiian rolls or mini burger buns 
Cilantro chutney (Click link for the recipe)
Garlic chutney (Click link for the recipe)

Method 

For potato filling-

  • Heat oil is a skillet. Add mustard seeds, green chilies, curry leaves. When it starts to sizzle, add onions and turmeric powder. Sauté until onions softnes
  • Add salt and mashed potato. Mix well and leave it on low heat for 3-4 minutes
  • Add cilantro and mix well
  • After potatos cools, divide it into 10 equal portions. Dip your hand in water and shape each portion into balls. 

For batter-

  • In a large mixing bowl, mix all the ingredients listed under Batter. Add enough water to make a thick batter and whisk well

For vada-

  • Heat oil for deep frying
  • Dip  potato ball in chickpea batter and gently drop it into oil
  • Fry evenly. Use an absorbent paper to drain excess oil

Final step-

  • Spread green chutney on one side of the bun and garlic chutney on the other side
  • Place the freshly prepared vada between the bun and serve it with a cup of chai 


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