Vada Pav is a very popular street food in Mumbai. It is a tasty and delicious snack which people eat as a snack or as breakfast. Vada Pav is generally served with Green Chutney, dry Garlic Chutney and Tamarind Chutney.
Ingredients
Ingredients for Green Chutney
Cilantro (Dhania Leaves) – ¾ cup (finely chopped)
Green Chilli – 3 to 4
Ginger – 1 inch piece
Roasted Jeera (Cumin) Seed Powder – ½ tsp
Lemon Juice – ½ tsp
Sugar – 1 tsp
Salt to taste
Ingredients for Tamarind Chutney
Tamarind – ½ cup (seedless and tightly packed)
Chilli Powder – ¼ tsp
Coarse Pounded Coriander (Dhania) Seed – ¼ tsp
Dry Ginger Powder (Saunf) Powder – ½ tsp
Black Salt to taste
Oil – 1 tsp
Jaggery (Gur) – 7 to 8 tbsp
Ingredients for Dry Garlic Chutney
Garlic – 3 tbsp
Chiili Powder – 3 tbsp
Dry Coconut – ½ cup (cut into pieces)
Salt to taste
Ingredients for Potato Vada
For Stuffing
Potatoes – 500 Gms
Ginger – 1” piece (finely chopped)
Green Chilli – 4 to 6
Cilantro (Dhania Leaves) – 3 tbsp (finely chopped)
Garam Masala – 1 pinch
Turmeric (Haldi) Powder – 1/8 tsp
Salt to taste
For Batter
Gram Flour (Besan) 1 ½ to 2 cups
Turmeric (Haldi) Powder – ¼ tsp
Asafoetida (Hing) – one pinch
Water – ¾ cup or as required
Eno Fruit Salt – one pinch
Salt to taste
Oil for deep frying
Other Ingredients:
Pav – 8 Nos (Or Salted Bun)
Green Chilli – 8
Method
Preparing the Green Chutney
Grind all the Green Chutney Ingredients together with a little water to a very smooth thick consistency like a spread.
Preparing the Tamarind Chutney
Soak Tamarind in hot water for 30 minutes. Crush with hands and squeeze to make it a pulp. Strain and keep aside
Heat the Oil in a pan. Add Cumin Seeds. When it crackles, add Dry Ginger Powder, Red Chilli Powder, Crushed Coriander Seed, Cumin Seed Powder and Salt. Stir for a few seconds.
Add the Tamarind Pulp. Cook for 4 to 5 minutes or till the mixture becomes semi thick. Allow it to cool.
Preparing the Garlic Dry Chutney
Heat the oil in a pan. Add Garlic and sauté for a min in medium flame. Switch off the flame. Allow it to cool. Add Coconut and mix. Grind it in a mixer jar along with Chilli Powder and Salt to a dry powder.
Method for Potato Vada
Boil the Potatoes till they are cooked well. Peel and mash with Potato Masher or by hand. It should be smashed very smoothly. Take it in a mixing bowl. Add all the other ingredients for Potato Vada Stuffing to it and mix well.
Make medium sized balls from this mixture. (The balls can be flattened as tikkis also). Keep aside.
In another bowl, take all other ingredients under “For Batter”. Add water (1 ½ to 2 cup). Mix well.
The batter should not become too thin. So, while mixing, add water little by little. The batter should be a little thick (not thin).
Slit the Non Spicy Green Chillies and deseed them. Rub little Salt to the Green Chillies and keep aside.
Heat the Oil in a pan for deep frying. Dip each Potato Ball (or flattened Tikkis) in the batter. Ensure that the batter coats the ball evenly.
Drop the coated Ball gently into the boiling oil.
Fry till golden brown. Take it out with a slotted spoon, drain the oil into the boiling oil, transfer the Vada to an absorbent paper and keep aside.
Assembling Vada Pav
Slit the Pav into half without breaking into two parts.
Spread both the Tamarind and Green Chutney on the sliced inner side of the Pav.
Spread some Dry Garlic Chutney over it.
Place the Hot Potato Vada and close the Pav and serve.
Done!
Notes:
All the three Chutneys can be prepared in advance and stored in the refrigerator and used whenever required. They can be stored for almost a month.
The Garlic Chutney is not necessary and need not be added to the pav.
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