Vada pav originated in
Maharashtra but now common to find in any part of India. This is also knowna as
Indian Burger. Deep fried potato patti
is sandwiched between pav (bun), served
with tamarind and green chutney. It is
spicy, tangy and sweet at the same time. You can also spread dry garlic cutney
over vada. Green chutney is spread over hot buttery bun and vada is placed in
between bun. You can also make cheese vada pav where generous layer of shredded
cheese is spread over vada.
Vada Pav Recipe:
Serve: 2-3
Ingredients:
For potato mixture
- 3-4 medium sized boiled potato
- Ginger garlic and green chili paste to taste
- 1 tablespoon oil
- 1 teaspoon mustard seed
- Pinch of asafoetida
- 2 teaspoon crushed fennel seed
- ½ teaspoon turmeric
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoon chopped cilantro
- Oil to deep fry
- 3-4 pav (bun)
For Batter
- 1 cup besan (chickpea flour)
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 2 teaspoon hot oil
- ¼ teaspoon baking soda
- Salt to taste
- Mash or grate boiled potato.
- Heat up the oil in non-stick sauce pan. Add mustard seed allow it to splatter, now add asafoetida, turmeric, fennel seed powder, ginger garlic and green chili paste. Let the mixture cook for few seconds.
- Now add mashed potato, salt, cilantro and lemon juice. Mix well. Cook the mixture for 5 minutes on medium heat.
- Let the mixture cool down completely.
- Divide mixture into equal portion and shape them round.
For Batter
- Make the batter using water, should be of medium consistency. Add all the ingredients mention above and mix well.
- Coat each ball with batter and deep fry them on medium to high heat.
- Fry until golden brown. Drain and keep them aside.
How to assemble
- Take bun divide into half.
- Heat about a teaspoon of oil in pan on medium heat. Add red chili powder, mix and cover with bun. Let the bun get crispy coating.
- Spread green chutney and put one vada in each bun. Serve hot with green chutney and tamarind chutney.
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