Vada pav is a deep batter fried spiced mix of potato , slathered with spicy and tangy sauces and sandwiched between soft buns . This is a delicious vegan burger/ on the good food popular in many parts of India.
Keyword Burger, Indian, Street Food, Vegan, Vegetarian
Prep Time 20minutes
Cook Time 30minutes
Total Time 1hour
Batata Vada Filling
2Green Chilito taste
1CChick Pea Flour (Besan)
1/2CTamarind Lemon size ball
Rock salt To taste
1Green chili To taste
Salt To Taste
Garlic Spice Powder
1/4CGrated dry coconut
1TspRed Chili PowderOR To Taste
Fried Green Chilies
Spicy Garlic Powder : Heat 1 Tsp oil in a small pan and roast garlic cloves and peanuts till it begins to turn brown. Keep the heat on low and add the dry coconut and roast till it turns golden brown. Turn off the heat and add red chili p, coriander powder, tamarind and salt. Mix well and let cool. Pulse in a food processor/blender till smooth. Taste and adjust salt if needed. Store in an airtight container.
Green Chutney : Clean cilantro in plenty of water and dry well using paper or kitchen towels. Place cilantro, garlic and green chili in the blender.Pulse a few times. Add the lemon juice and half the salt. Grind till smooth. Taste and add more salt or lemon juice if required. Store in an airtight container in the fridge for up to 1 week.
Sweet Tamarind Chutney : Soak tamarind in 1C warm water and set aside for 30 minutes. Gently squeeze spoon and strain to extract pulp, adding more water if necessary. Powder or grate jaggery and add to the pulp. Heat a pan and dry roast the cumin seeds remove. Powder the roasted cumin seeds and set aside. Add the tamarind jaggery pulp to the pan and bring to boil. Lower the heat and simmer until it becomes thick. Turn off the heat. Add the cumin powder , ginger powder and salt on top and mix well. Taste and adjust seasonings. Let cool and store in an airtight container.
Prepare Batata Vada
Cook the potatoes till fork tender. Peel and coarsely chop them into big chunks. Finely chop the garlic, cilantro and green chili.
Heat 1 Tbsp oil in a small pan, add the mustard seeds. Once the mustard seeds pop add the chopped green chili and garlic. Fry for a minute and turn off the heat. Stir in asafoetida pour the spiced oil over the potatoes.
Add salt , turmeric and the chopped cilantro. Mash everything together to make a lump free mixture. Divide the mix into portions and form into lemon sized balls. Press and flatten these to form thick discs. Cover and set aside.
In a medium bowl and mix gram flour, rice flour, baking soda, asafoetida, turmeric, and salt. Add enough water and stir well to make a lump free thick batter.
Pour enough oil in a pan (or kadai) to immerse the potato patties and heat till the oil is almost smoking. Lower heat to medium . Dip the patties in batter, turn to coat all sides evenly. Place the patties in the hot oil gently. Fry till both sides are golden, flipping sides as needed. Remove from the oil and place on a plate lined with paper towels to catch excess oil.
Split a pav bun horizontally and toast lightly. Spread generous amount of chutney on one half of the bun and place the vada on top. Add chutney's of choice or sprinkle sev (fried gram noodles) or fried green chilies or spice powder to taste. Top with the other half and serve :-)
Asafoetida is available in Indian grocery stores and can be omitted.
These chutneys and chutney powders can be prepared ahead of time.
For detailed instructions go to https://oventales.com/vada-pav/ .