Vada Pav

For those who may have no idea how to make this lip-smacking snack, there are a few simple things to prepare, before you assemble the vada pav:

1. Batter to deep fry vadas
2. Making the vada mix and frying them
3. Tamarind chutney
4. Coriander + Mint chutney
5. Making the spicy red peanut powder
6. Frying green chilies

1. Making the batter to fry vada:

Besan/ Gram Flour – Approx. 1 Cup

Baking Soda – Pinch


Red Chili Powder – optional

Salt - 1/4 tsp
Turmeric powder - 1/4 tsp

Mix besan, baking soda, salt, red chili powder and turmeric powder in a mixing bowl. Add enough water to make a thick, smooth and lump-free batter (almost like a pancake batter)

2. Making the Vada filling and frying:

Potatoes – 4 Medium (boiled, peeled and mashed
)

Smooth paste of 3 garlic cloves and 2 green chilies

Garlic – 1 clove (grated)

Asafoetida – 1/8 tsp

Turmeric powder – ¼ tsp

Salt – to taste


Lime Juice – ½ tsp

Fresh coriander leaves/ Cilantro – Approx. 2 Tbsp.

Vegetable oil for deep frying

1. In a pan take ½ Tbsp of oil. Add hing, garlic+ chili paste, turmeric. Fry for 30 sec.
2. Add mashed boiled potatoes and mix well. Fry for a min and transfer to a bowl.
3. Add chopped cilantro, ½ tsp of salt, lime juice and 1 grated garlic. Mix well
4. Form small balls (almost the size of a big lemon) and keep aside.

5. Heat enough oil to fry the vadas.
6. When oil is hot, drop potato balls into the batter, completely coat them, shake off excess batter and place them in hot oil, one by one. Do not overload the pan.

7. Fry on all sides until light brown.
8. Remove onto a paper towel to soak any excess oil.

3. Frying chilies: Make a slit on the chilies. Deep fry them till they change their color slightly. (make sure the chilies are slit else they will burst)

4. Making Coriander + Mint chutney:

Chopped cilantro/ coriander leaves – 6 Tbsp

Mint leaves – 6-7 nos.

Green chilies – 2 nos.

Roasted Cumin Powder – 1 tsp

Lime/Lemon Juice – 1.5 tsp
Salt - to taste

Blend all the ingredients for green chutney to a very fine paste. Add salt to taste.

5. Making Tamarind chutney:

Tamarind concentrate/ Pulp– 4 tbsp

Jaggery – 1.5 Tbsp (grated)

Rock Salt – ½ tsp (replace with common salt if not available)

Red Chili Powder – ½ tsp or to taste

Cumin Seeds powder – ½ tsp

Black pepper powder – ¼ tsp

Saunf/ Fennel seed powder – ¼ tsp

Mix all the ingredients and add enough water to make a slightly thick chutney. You can adjust the ingredients as per your taste.

6. Making spicy red peanut powder:

Roasted Peanut – 2 Tbsp

Coconut powder – 1 Tbsp

Sesame seeds- 1 Tbsp

Whole dried red chilis – 1-2 (adjust to taste)

Salt – ¼ tsp

Roast all the ingredients, except salt. Grind with salt to get a nice, spicy, slightly coarse powder. 

7. To assemble the Vada Pav:

Lightly warm Pav/ Dinner rolls.

Spread tamarind chutney on one side

Sprinkle the spicy red peanut mix as well.

Spread mint + coriander chutney on the other side of the bun

Lightly flatten one vada and place on the bun.

Serve with fried green chilies.

* Sometimes I make a healthier version too – Instead of deep frying, pan fry the vadas in a non stick pan using. Either use 1 tsp of oil or use cooking oil spray! Do the same to fry chilies too. Eat without guilt! :)  
**Can't insist enough - use a whisk to make lump-free batter. This will make your job easy!