Vada Pav Recipe
Ingredients
- For the filling of the potato vada-
- Boiled and peeled potatoes - 5 big
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Crushed green chilies - 3-4 or by taste
- Onion - 1 finely chopped
- Salt - By taste
- For the cover of the potato vada-
- Gram flour (Besan) - 1 & 1/2 cups
- Sodium bicarbonate - 1/4 tsp
- Salt - By taste
- For the red spicy chutney
- Gram flour fritters - 1/2 a cup
- Garlic - 2 big cloves
- Salt - By taste
- Red chili powder - 1 & 1/2 tsp or by taste
- Oil - For deep frying
- For the final assembly-
- Pav (bun of bread) - About 10-12 or as needed
- Sweet tamarind chutney - As needed
- The fritter chutney - As needed
- Potato vada - 1 piece per pav
Instructions
For the potato vada -
- Crumble the boiled and peeled potatoes with your hand.
- Add the ginger paste, garlic paste, crushed green chilies, chopped onion and salt.
- Mix together and make small about 1 & 1/2 inches big balls with this filling.
For the cover of the vada-
- Add sodium bicarbonate and salt to the gram flour and add water slowly and mix to make a medium thick batter. (I added about 1 cup water to the gram flour which was 1 & 1/2 cups.
- Make sure there aren't any lumps of the flour left.
Frying the vada-
- Heat oil for frying in a pan.
- Take 1 ball of the filling at a time and dip in the batter to coat on all sides.
- Drop in hot oil and repeat with other balls of the filling, dropping only as many vadas as can fit in the frying pan.
- Fry in batches on medium heat turning often.
- When golden color is attained, remove on a paper towel.
For the red spicy chutney -
- After frying all the vadas, drop small drops of the remaining batter in hot oil with your fingers, as shown in the video.
- Turn continuously to fry into a golden color and remove on a paper towel.
- Transfer the garlic and the red chili powder to a grinder jar and grind to crush the garlic.
- Add fritters to the same grinder jar, also add little salt keeping in mind that the fritters already have some salt in them, and now grind using the pulse option to make a coarse crispy chutney.
Final assembly-
- Take one pav at a time and slit into halves.
- Apply sweet tamarind chutney to both the inner surfaces and also spread the red fritter chutney on both sides.
- Keep one vada on one side of the pav and cover with the other half of the pav.
- Slightly warm on a griddle with or without some butter on both the outer surfaces of the pav.
- Serve this delicious vada pav right away.
