Vada Pav

Serves: 4

starter snack vegetarian indian asian

Ingredients

Dry Garlic Chutney

  • 6 garlic cloves
  • 6 dried red chilies
  • 0.5 cup dried coconut
  • 1 tbsp peanuts
  • 0.25 tsp salt

Green Chutney

  • 1.5 cups coriander leaves
  • 0.5 tsp roasted cumin powder
  • 2 hot green chilies
  • 2 garlic cloves
  • 2 tsp lemon juice
  • 2 tbsp water
  • 0.25 tsp salt
  • 1 tbsp peanuts

Vada

  • 3 medium potatoes
  • 0.75 inch ginger
  • 2 garlic cloves
  • 2 green chilli
  • 3 tbsp coriander leaves
  • 1 tbsp oil
  • 0.5 tsp mustard seeds
  • 0.25 tsp turmeric
  • 0.25 tsp hing
  • 0.125 tsp red chili powder
  • 0.75 cup besan (gram flour)
  • 3 tbsp rice flour
  • 0.25 tsp salt
  • 1 pinch hing
  • 1 pinch turmeric
  • 1 pinch red chili powder
  • 4 tbsp water
  • 1 pinch soda-bi-carbonate

Instructions

Dry Garlic Chutney

  1. Dry roast garlic cloves and dried red chilies.
  2. Roast dried coconut and peanuts.
  3. Powder red chilies with salt, then blend garlic.
  4. Add coconut and peanuts, blend to a coarse powder.

Green Chutney

  1. Blend coriander leaves, cumin powder, green chilies, garlic, lemon juice, water, salt, and peanuts to make a smooth chutney.

Vada

  1. Boil and crumble potatoes.
  2. Make a paste of ginger, garlic, and green chilli.
  3. Heat oil, add mustard seeds, curry leaves, ginger-garlic-chili paste, spices, boiled potatoes, and coriander leaves.
  4. Cool, divide into portions, and roll into balls.
  5. Make batter with besan, rice flour, spices, and water.
  6. Coat potato balls in batter and fry until golden.
  7. Fry green chilies.

Assembling

  1. Slit pav bun, apply green chutney and garlic chutney.
  2. Place vada in the center, flatten if desired.
  3. Serve with fried green chilli and tamarind chutney.