Vada pav or vada pav

Name: Vada pav or vada pav
Total time: 3600 s
Yield: 4people
Cuisine: Indian
Ingredients: 350 grams potatoes or 2 medium to large sized potatoes; 6-7 garlic – small to medium-sized; 1-2 green chillies; 1/2 teaspoon mustard seeds; 1 pinch asafoetida (hing); 1/8 teaspoon turmeric powder; 7-8 curry leaves; 1-2 tablespoons chopped coriander leaves; as per taste salt; 1-1.25 cups gram flour (besan); 1 pinch asafoetida (hing); 1/8 teaspoon turmeric powder; 1 pinch baking soda – optional; 1/2 cup water or add as required; as per taste salt; 1 cup chopped coriander leaves; 1-2 garlic cloves – small to medium-sized, chopped; 2-3 drops lemon juice; 2-3 green chillies – chopped; as per taste salt; 1/2 cup seedless tamarind – tightly packed; 1/2 teaspoon cumin seeds; 1.75 cups water or add as required; 1/2 teaspoon ginger powder (saunth powder); 1/4 teaspoon red chili powder; 7-8 tablespoons jaggery powder or grated jaggery – add as req; 1 teaspoon oil; as per taste salt or black salt, add as required Other Ingredients; 1 pinch asafoetida (hing); As needed- oil as required – for deep frying

dinesh singh @cook_28914583

Vada pav or vada pav is the common man’s food in Mumbai and is a popular street food snack across whole Maharashtra. It is basically a savory slider of fried mashed potato fritters stuffed in a dinner roll. I have cooked it in breakfast .
#cookwithchatpatifoodblogger #myfirstrecipe

dinesh singh @cook_28914583

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Ingredients

1hr

4people

For Spiced Potato Stuffing
350 gramspotatoes or 2 medium to large sized potatoes
6-7garlic – small to medium-sized
1-2green chillies
1/2 teaspoonmustard seeds
1 pinchasafoetida (hing)
1/8 teaspoonturmeric powder
7-8curry leaves
1-2 tablespoonschopped coriander leaves
as per tastesalt
For Batter
1-1.25 cupsgram flour (besan)
1 pinchasafoetida (hing)
1/8 teaspoonturmeric powder
1 pinchbaking soda – optional
1/2 cupwater or add as required
as per tastesalt
For Green Chutney
1 cupchopped coriander leaves
1-2garlic cloves – small to medium-sized, chopped
2-3 dropslemon juice
2-3green chillies – chopped
as per tastesalt
For Sweet Tamarind Chutney
1/2 cupseedless tamarind – tightly packed
1/2 teaspooncumin seeds
1.75 cupswater or add as required
1/2 teaspoonginger powder (saunth powder)
1/4 teaspoonred chili powder
7-8 tablespoonsjaggery powder or grated jaggery – add as req
1 teaspoonoil
as per tastesalt or black salt, add as required Other Ingredients
1 pinchasafoetida (hing)
As needed-oil as required – for deep frying
8pav or dinner rolls
3-4fried green chillies mixed with some salt, optional

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Steps

1hr

1

Making Sweet chutney
Soak tamarind in hot water for 30 to 40 minutes.
With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
2

Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
3

Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes.
4

Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool.
5

When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks.
6

Making Green Chutney
Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.
7

Making Potato Stuffing
Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
8

Add chopped coriander leaves and salt.
9

Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.
10

Making batter
In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.
11

The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside.
12

Frying
In a kadai or pan, heat oil for deep frying.
13

Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
14

Gently drop these batter coated potato balls in medium hot oil.
15

Depending on the size of the kadai or pan, you can add more or less of the vadas while frying.
16

Deep fry these batata vadas till golden evenly.
Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
17

When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
18

Assembling and Serving
Slice the pav without breaking it into two parts and keep aside. If you don’t have sweet chutney, then just make the vada pav with green chutney.
19

Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
20

Place the hot batata vada sandwiched in the bread slices.
21

Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried green chillies and both the chutney along with it.