Bombay Special Vada Pav
Known as the Indian Burger, Vada Pav is a popular street food. Spiced potato dumplings are dipped in besan batter, fried & then served with pav as a snack.
Servings 5 people
Calories 715.35kcal
Equipment
Ingredients
- 5 potatoes boiled and mashed
- 5 green chillies
- 8-10 garlic cloves
- 1 inch ginger
- 1 cup cilantro
- 1 tablespoon oil for tadka
- 1 tablespoon Mustard seeds
- 1 tablespoon cumin seeds
- 7-8 curry leaves
- ½ tablespoon turmeric powder
- ½ tablespoon garam masala
- salt as required
- To prepare the batter
- 2 cups besan
- 2 teaspoon turmeric powder
- 3 teaspoon chilly powder
- Salt as per taste
- ½ tablespoon Soda
- 1 tablespoon coriander cumin powder
- 1 tablespoon garam masala
- 2 tablespoon hot oil
- Oil for frying
- 10 Pav/water rolls
Instructions
To Prepare the Potato Masala
- Boil and peel the potatoes. I steam them in the Instant Pot or the Microwave.
- Mash them using a masher. You can even grate them. Ensure there are no large chunks of potato. It should be well mashed.
- Add ginger, garlic, green chillies and cilantro to a blender jar.
- Make a paste by adding 1-2 tablespoons of water.
- Temper mustard seeds, and cumin seeds in a pan. When they crackle, add GF asafoetida, and curry leaves. Fry for 10 seconds.
- Add the cilantro paste to the pan and continue to fry for 30 seconds.
- Then add spice powders like turmeric powder, garam masala, and salt.
- Give it all a good mix and cook for a minute. Then add the mashed potatoes.
- Garnish with chopped cilantro. Mix it well. Taste and adjust the salt as needed. The potato stuffing mixture should be smooth with no big chunks.
- Transfer to a bowl and let it cool down.
- Divide it into equal parts. Then using your palms, shape them as medium-sized balls. You can also use a cookie scoop.
To make the Batter
- In another bowl, add chickpea flour/besan. Then add crushed ajwain, chilly powder, turmeric powder, coriander cumin powder, garam masala and salt.
- Add water gradually and mix using a whisk. The consistency of the batter should neither be too thick nor too thin. It should have a thick flowing and coating consistency.
- Heat oil in the same tadka pan. Once the oil is hot enough, pour it over the prepared batter along with fruit salt or eno. This step is essential as it will make the vada crispy.
- Mix with a whisk to incorporate air into the batter. It should become light and fluffy. Let it rest for 15 minutes.
To Fry the Vadas
- Dip/coat the potato balls in the prepared besan batter and carefully toss them into the frying pan.
- Deep fry till golden brown and crispy. Remember to keep the flame on medium. Carefully take out the fried vadas onto a paper towel to soak off the excess oil. Fry the remaining vadas the same way.
To make the Sukha Garlic Chutney for Vada Pav
- Dip your hand into the batter and and let it drip into the hot oil. This step is similar to making Boondi.
- Fry this chura till they become crisp and golden. Transfer to another plate.
- Then place garlic in the slotted spoon and fry them till they turn golden.
- Transfer to the same plate along with the besan chura. Let them cool down completely.
- Reserve some besan chura for serving. Transfer the rest to a blender jar and add red chilly powder. Chef tip - You can also add some leftover toasted pav or breadcrumbs in it.
- Blitz to make a coarse powder. Do not add any water. Vada Pav Dry Garlic Chutney is ready.
To Fry The Green Chillies
- Slit green chillies. In the same hot oil add and fry green chillies. Use a slotted spoon to fry them. Fry till they turn crisp. Be careful, when frying the green chillies as they could pop.
- Transfer to a plate. Season it with salt. Mix and keep it aside.
To Assemble the Vada Pav
- Take water rolls or pav, and slit them halfway in the middle.
- Smear spicy green chutney on the base. Chef tip - You can also spread some meetha chutney if you have.
- Add the Dry Garlic Chutney on top.
- Place a fried Vada on top. Garnish with some chura and a fried green chilly.
- Serve immediately.
Nutrition
Calories: 715.35kcal | Carbohydrates: 113.49g | Protein: 24.44g | Fat: 19.12g | Saturated Fat: 2.46g | Polyunsaturated Fat: 5.29g | Monounsaturated Fat: 9.62g | Trans Fat: 0.03g | Sodium: 672.33mg | Potassium: 1563.89mg | Fiber: 16.41g | Sugar: 10.21g | Vitamin A: 680.19IU | Vitamin C: 78.53mg | Calcium: 250.36mg | Iron: 9.82mg