Vada Pav

Vada Pav

IMG_3759
vada pav is a very popular Indian street food snack, consisting of spicy, deep-fried potato dumpling garnished with various chutneys.
Vada comes from the word batata vada, which means potato fritter. Pav means sweetened bread.

Ingredients

pav / soft white bread rolls

fried whole chillies (optional)

vada mixture:

2 potatoes boiled & mashed
2 tsp oil
½ tsp mustard
pinch of hing / asafoetida
few curry leaves
1 tsp ginger garlic paste
1 tsp ground green chillies
2 tbsp coriander finely chopped
¼ tsp turmeric / arad/ haldi
½ tsp salt
1 tbsp lemon juice

Batter:

¾ cup besan / gram flour/chickpea flour
¼ tsp turmeric / haldi
¼ tsp salt
½ cup water
oil for deep frying

Tamarind chutney:

½ cup seedless tamarind / imli
½ cup seedless dates / khajoor
2 cups hot water
½ cup jaggery /gud/brown sugar
½ tsp cumin powder / jeera powder
1 tsp red chili powder / lal mirch powder
salt to taste

Green Chutney:

1 ½ cup coriander leaves or a mix of coriander and mint
1 clove garlic
3 green chilli
½ tsp cumin powder / jeera powder
½ tsp salt
1/4 cup water
1 tbsp lemon juice

 

Instructions

Make the chutneys first
• Heat the vegetable oil in a pan, add the mustard seeds and cook until they pop.
• Add the asafoetida, curry leaves and the ground chilli and ginger paste and cook for 10 seconds.
• Add the mashed potatoes, turmeric and salt, then add the coriander and mix well.
• Remove from the heat and let cool.
• Form into walnut size balls
To make the batter:
• Mix all the batter ingredients together.
• Add more water if batter is too thick.
• Dip each potato ball in the batter. Deep-fry the balls in batches for a few minutes, turning occasionally, until golden brown all over.
• Drain on paper towels
• Slit the bread rolls and spread green chutney and tamarind chutney.
• Place the vada in centre of pav, press the vada pav and serve.

To make Tamarind chutney:
• Soak tamarind, dates and jaggery in 2 cups of water 10 mins.
• Place on stove and bring to boil then simmer 10 minutes.
• Add cumin powder, red chili powder and salt to taste. Simmer for 2 minutes.
• Remove from stove and leave to cool completely.
• Place dates, tamarind mixture to the mixer and blend to a smooth puree.
• Strain the puree through a sieve.
• Pour into an airtight jar and store it in the refrigerator.

To make green chutney:
• Place all the ingredients in a blender, blend till smooth adding more water if needed.
• Taste add more salt and lemon juice if needed.
• Pour into a jar and place in fridge. Will keep for few days in the fridge.

Jaggary coarse dark brown sugar made in India by evaporation of the sap of palm trees.

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