Indian street delight : Vada Pav

Vada Pav

Straight from the streets of Mumbai comes this delicious snack: Vada Pav .

Pav is a kind of Indian bun, which is toasted on a large iron pan and then loaded with a scrumptious Vada( a potato patty batter-fried) 
and served with a green spicy coriander chutney and a fresh green chilli.

The smoky softness of the bun is a perfect match to the crisp shell of the Vada stuffed with intensely flavored boiled potatoes.
If spicy is not your thing, you can easily adapt the spicy content in the recipe to fit your comfort level. This is definitely not a low-cal snack but it’s a party for your taste buds as an Indian would tell you… And if you’re not Indian, what are you waiting for ?  Don’t let the long list of ingredients intimidate you, if you’re familiar with Indian food at all, you’d know that there’s a typical mix of spices that go into most dishes giving them that intense flavor that people love!

I would go with this recipe by reputed Indian chef,  Tarla Dalal:

Ingredients : 

Pav or dinner rolls ( if you’d like to make the Pav buns from scratch, click here )

For the vada filling 

1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For the Shell
3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Oil for deep frying

For the chutney:

2 cups chopped mint leaves(pudina)
1 cup chopped coriander(dhania)
1 large onion sliced
1-2 tsp lemon juice
1 tsp sugar
4-6 green chillies (adjust according to tolerance)
salt to taste

 

Method :

For the Vada filling 

  1. Pound the green chillies, ginger and garlic using a mortar and pestle.
  2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
  3. Add the pounded mixture and sauté again for a few seconds.
  4. Add the potatoes, turmeric powder and salt and mix well.
  5. Remove from the fire and cool.
  6. Divide into 8 equal portions. Shape into rounds.     

For the Shell:

  1. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
  2. Dip each round of the vada filling into the batter and allow it to coat the mixture well .
  3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

For the chutney: 

  1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
  2. Refrigerate and use as required.

How to serve

Toast the Pav buns in your oven or on a pan lightly buttered, till golden brown.
Place one vada in each pav and serve while hot with the green chutney.

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One thought on “Indian street delight : Vada Pav

  1. Pingback: Easy Potato fry/ Aloo fry | Keli Paan

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