Preparation Time : 40 minutes
Cooking Time : 30 minutes
Serving : 6- 8 members
Description
Vada pav , an authentic Mumbai street food that I have never heard or tasted until one day at a jewellery shop in Coimbatore ( Zaveri bros ) . I know jewellery shop having vada pav ??? Wait peeps , Sangeetha aunty , A very close friend to my mom and an awesome jewellery designer with good aesthetics served us each a vada pav from a near by chaat shop . The first bite just took away all my attention from the jewellery display in front of me to the taste of the dish and what must be the ingredients and method of cooking used .( as usual a typical “MY “mind ) with yet another new food item to be tried out , happy me just kept it in my to do lists . During fasting time finally gave the dish a try following Sanjeev kapoor’s recipe with an addition of two chutneys of my choice . Made a mistake by cutting the Pav’s into half instead of cutting then half intact . For a first try that’s not a flaw at all as the taste was more than perfect with sharpness , acidity and balance . Served it being very nervous ( fasting time all men turn more grumpy as their tummies are empty :-)) ) as hubby dear hates potatoes and bread . He ate the vada pav with no complains asking me to serve him more of the red chutney. Happy me as I I know some of the greatest Indian tastes in food are with the street food sellers of India . called my gal to convey this news and She was like even I made vada pav today . Great minds think a like isn’t it !!! Like food is to be enjoyed and that cooking is primarily about making others happy .
Ingredients For Vada
Ingredients | Quantity |
|---|---|
| Potatoes,boiled, peeled and mashed | 6 large |
| Garlic | 8 to 10 cloves |
| Green chillies | 4 |
| Turmeric powder | 1/4 teaspoon |
| Asafoetida | a pinch |
| Lemon juice | 1 tablespoon |
| coriander leaves,chopped | 1/4 bunch |
| Salt | to taste |
| Oil | to deep fry |
Ingredients For Batter
Ingredients | Quantity |
|---|---|
| Gram flour (besan) | 1 1/4 cup |
| Soda bicarbonate | a pinch |
| Turmeric powder | 1/4 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Salt | to taste |
| Oil | 1 tablespoon |
Ingredients For Red Chutney
Ingredients For Gereen Chutney
Ingredients | Quantity |
|---|---|
| bengal gram/Kadalai paruppu/Channa dhal | 1 cup |
| green chillies | 2 |
| ginger grated | a pinch |
| Salt | to taste |
Ingredients For Sweet Imli Chutney
Ingredients | Quantity |
|---|---|
| Tamarind | 3 cups soaked in 5 cups of water over night |
| Vinegar | 1 teaspoon |
| Chilli powder | 2 tablespoons or to taste |
| Salt | to taste |
| Black salt | a pinch |
| Chat masala | 1/4 teaspoon |
| Pepper powder | 1/4 teaspoon |
| Chilli flakes | 2 teaspoons |
| Crushed cumin seeds | 2 teaspoons |
| Jaggery | 3 tablespoons or to taste |
Ingredients Other
Ingredients | Quantity |
|---|---|
| Pav | 6 to 8 |
| Whole green chillies | 5 deep fried to serve |
Method
- For red chutney: grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.
- For the green chutney : grind all ingredients together for the green chutney together to a semi think paste adding very little water . Taste and adjust seasoning and set aside .
- For the sweet imli chutney :soak tamarind overnight with water and cook for 45 minutes . strain the cooked pulp 2 to 3 times very well that there is nothing left in the tamarind .
- After that discard whatever is left in the strainer.Cook the tamarind juice again and add vinegar, chilli powder, salt, pepper, chili flakes, crushed cumin , jaggery , black salt and chat masala .
- Cook for another 20 minutes or until it thickens on low heat And enjoy.Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl.
- Divide into eight equal portions and roll them into lemon sized balls. Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture.
- Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai to deep fry .Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour.
- Drain on an absorbent paper.Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav on one side and spread green chutney on the other side of pav .
- Stuff it with hot vadas. Serve hot with fried green chillies , sweet imli chutney and more red chutney .
