Vada Pav(Wada Pao, Batata Vada Pav), the lifeline of Mumbai is what we’re making today. This Indian Burger is pretty simple to make, all in all – we’re making a batata vada/potato patty, some chura/batter crispies and chutneys and stuffing in a pav/bread. Recipe inspired from Ashok Bhai’s Vada Pav near Kirti College, Mumbai better known as Kirti College Vada Pav.
Recipe for Chutneys: https://goo.gl/Hm6CgM
Recipe for Ladi Pav in Cooker: https://goo.gl/xkVHqr
More Indian Street Food: https://goo.gl/KAwq5o
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Ingredients:
Batata Vada:
• Oil – 2 tbsp
• Mustard Seeds – 1/2 tbsp
• Curry Leaves – 1 Sprig
• Garlic – 6-7 Cloves (crushed)
• Ginger – 1/2 inch (crushed)
• Green Chili – 2 (crushed)
• Turmeric – 1/4 tsp
• Potatoes: 6 (boiled & mashed)
Besan/Gram Flour – 3 cups
Rice Flour – 2 tbsp
Salt – 1 tsp
Water – as req.
Oil – to deepfry
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Chura:
• Remaining Besan Batter
• Dry Garlic Chutney
• Water
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Dry Garlic Chutney
• Oil – 1/2 tsp
• Garlic cloves 10-12
• Grated Coconut – 3 tbsp
• Roasted peanuts 3 tablespoon
• Sesame Seeds – 1/2 tbsp (optional)
• Cumin – 1/2 tsp (optional)
• Coriander – 1/2 tsp (optional)
• Salt – to taste
• Red Chili – 1 tbsp
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Assembling Vada Pav:
• Batata Vada – 8
• Ladi Pav – 8
• Dry Garlic Chutney – 8 tbsp
• Curry Leaf & Garlic Chutney – 4 tbsp
• Tamarind Chutney – 4 tbsp
• Choora – as desired
• Fried Green Chilis – to serve with
Method:
Batata Vada:
• Heat a pan, add in the oil. Once hot add in mustard seeds and wait for them to splutter.
• Up next, add in – curry leaves, garlic, green chili, ginger and turmeric. and cook for a minute. Then add in the potatoes, salt and mix well. Cook for a minute or two. Transfer to a bowl and let cool completely.
• Divide the potato mixture into 8 round portions. Flatten them a bit to resemble vadas.
• In a bowl, add in the gram flour, rice flour, salt and make a thick and flowy batter using water as required. Let batter rest for 15 mins.
• Dip the vadas in batter and deep fry in medium hot oil until golden and then take down into kitchen tissue.
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Chura:
• Mix 2-3 tbsp of Garlic Chutney in the remaining batter and add in water as required to make a flowy batter.
• Pour batter slowly over hot oil to make choora. Then, lower flame and cook till crispy. Take down to frying basket/oil.
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Dry Garlic Chutney:
• In a pan, add in the oil and garlic. Cook the garlic until golden spots. Remove from the pan, in the same pan, add in the peanuts and roast till halfway done.
• To the peanuts, add the coconut, sesame, cumin, coriander and roast in low flame until everything’s golden. Turn off and transfer to a bowl. Mix Kashmiri Red Chili and Salt, let cool completely.
Grind to a coarse powder and use.
Notes: Asafoetida, Tamarind can be added. Cumin, Coriander, Sesame can be skipped.
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Assembling Vada Pav:
• Take a Pav, slice in the center halfway, smear in the two wet chutneys in the pav in both sides.
• Sprinkle dry garlic chutney generously, then place in the batata vadas and choora. Press down & Serve!
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