Vada Pav
Vada Pav is a popular snack in the Indian state of Maharashtra, particularly in the city of Mumbai. It consists of a deep-fried potato fritter (called vada) that is placed inside a bread roll (called pav) that has been sliced in half and spread with chutney (usually made from coconut, coriander, and green chilies).
Ingredients
for the vada pav dry garlic masala
- 4 to 5 garlic cloves
- 1 tablespoon white sesame seeds
- 1 tablespoon peanuts
- ¼ cup desiccated coconut
- 2 dry red chilies
- 1 tablespoon Coriander seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon oil
- 1 tablespoon Kashmiri chili powder
- salt
for the vada (potato dumplings)
- 4 large potatoes (boiled and mashed)
- 4 garlic cloves
- 1 teaspoon black mustard seeds
- ½ teaspoon turmeric powder
- ½ cup chickpea flour
- water to make the chickpea batter
- 1 teaspoon vada pav dry garlic masala (optional)
- salt
- oil for deep frying vada
few other ingredients
- pav (soft buns)
- coriander chutney (find the recipe here)
- tamarind chutney (find the recipe here)
- Fried green chili
Instructions
to prepare the vada pav dry garlic masala
- Dry roast the peanuts, sesame seeds, desiccated coconut, coriander seeds, cumin seeds and dry red chilies separately or together and put everything in a grinder except for sesame seeds.
- Now, heat 1 teaspoon of oil in a pan and roast the garlic. Once done, put it in the grinder along with the sesame seeds.
- Blend to make the dry chutney.
to prepare the vada (potato dumplings)
- Then, heat 1 teaspoon of oil in a pan and add mustard seeds along with the grated garlic. Once it starts splattering, allow it to cook for a minute and then, take it off the heat.
- Add this mixture to the mashed potatoes along with turmeric powder and salt. Mash and mix everything.
- Make several medium size dumplings out of it.
- Next, in a separate mixing bowl, make the batter by mixing chickpea flour with salt and water. You can add the dry masala too for extra heat. The batter should be thick enough to cover the dumplings when they’re dipped in it.
- Finally, heat enough oil for deep-frying in a work or deep saucepan. Drop the potato dumplings in chickpea batter, shake off the excess batter and drop them in hot oil very carefully. It takes a few minutes to cook the dumplings. Once done, take it off and keep it in the paper towel to soak excess oil.
Build the vada pav
- Slice the pav in half. Spread tamarind chutney on one side of the pav and coriander chutney on the other side. Place a vada on one side of the pav and press is slightly. Sprinkle generous amount of vada pav masala on top. Place the other half of the pav on top and take a big bite.
Video
Nutrition
Serving: 1Makes 6 vada pavCalories: 100kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 11mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 17IUVitamin C: 2mgCalcium: 44mgIron: 2mg