Since it is so good, I also have included a special healthy version of this vada pav, and also a recipe for mint chutney. It is quite similar to Mcdonald's Aloo Tikki burger because it is grilled with breadcrumbs instead of deep fried, like a patty. This is better for heart patients or health conscious people.
Here's the video:
Part 1- https://www.youtube.com/watch?v=B-KbXiKptcI&t=2s
Part 2- https://www.youtube.com/watch?v=v6wJdgP-mWE&t=8s
VADA PAV
3 potatoes, boiled and mashed
1-2 tbsp oil
½ onion, finely chopped
3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Little asafoetida
5-6 curry leaves
½ tsp turmeric powder
1/2 tsp roasted cumin powder
2 tbsp lemon juice
1/2 tsp roasted cumin powder
2 tbsp lemon juice
½ tsp red chilli powder + extra for batter
½ cup chickpea flour
Water as required
Salt to taste
1/4 tsp baking soda
Grilled Vada Pav patty- (do not use ingredients in bold; instead add 1/2 cup beaten rice/poha to potato mixture and mix well. Shape the mixture into patties, flatten and coat with breadcrumbs. Grill with a little oil and serve as per below instructions)
1/4 tsp baking soda
Grilled Vada Pav patty- (do not use ingredients in bold; instead add 1/2 cup beaten rice/poha to potato mixture and mix well. Shape the mixture into patties, flatten and coat with breadcrumbs. Grill with a little oil and serve as per below instructions)
GARLIC CHUTNEY
1 tbsp sesame oil
3 cloves garlic, sliced
1 tsp red chilli flakes
Salt to taste
FOR SERVING
6-8 hamburger buns (mini), cut lengthwise (otherwise, use 2-3 normal size burger buns, and cut into quarters)
Butter for grilling buns
Mint chutney (see recipe for College Grilled Sandwich) & sweet tamarind chutney for serving
METHOD:
Vada Pav
1. Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida.
2. Add curry leaves and wait for the seeds to crackle. Add onions and cook till translucent.
3. Add ginger & garlic, and cook until fragrant and/or brown. You can add salt at this point to help cook faster.
4. Add green chilli and cook again for a few seconds, then add mashed-up potatoes, turmeric powder, roasted cumin powder, red chilli powder and salt. Add lemon juice. Mix well and keep aside.
5. Prepare batter for vada pav. Mix chickpea flour with salt and a little red chilli powder.
6. Gradually add water to the batter and beat until you get a lump-free batter with easy to pour consistency.
7. Prepare garlic chutney. Heat 1 tsp sesame oil, add garlic and cook till fragrant. Pound the mixture coarsely and then add salt and red chilli powder. Keep aside.
8. Shape the potato mixture into golf ball shapes & dip into batter. Deep fry until golden brown.
9. Grill the hamburger buns and butter. Place a potato vada in the centre and close.
10. Serve with your choice of chutney(s) and garnishes-see below.
Tips:
1) Left over chickpea batter? Take little spoons full of batter and sprinkle all over a pan filled with hot oil.
Deep fry until crisp.
2) You can serve the vada pav with your fav garnishes: usually, I like to slice onion and/or tomato and sprinkle some lemon juice, cumin powder, red chilli powder and black salt over it. I also like to serve green chilli and coriander leaves, both finely chopped.
1 tbsp sesame oil
3 cloves garlic, sliced
1 tsp red chilli flakes
Salt to taste
FOR SERVING
6-8 hamburger buns (mini), cut lengthwise (otherwise, use 2-3 normal size burger buns, and cut into quarters)
Butter for grilling buns
Mint chutney (see recipe for College Grilled Sandwich) & sweet tamarind chutney for serving
METHOD:
Vada Pav
1. Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida.
2. Add curry leaves and wait for the seeds to crackle. Add onions and cook till translucent.
3. Add ginger & garlic, and cook until fragrant and/or brown. You can add salt at this point to help cook faster.
4. Add green chilli and cook again for a few seconds, then add mashed-up potatoes, turmeric powder, roasted cumin powder, red chilli powder and salt. Add lemon juice. Mix well and keep aside.
5. Prepare batter for vada pav. Mix chickpea flour with salt and a little red chilli powder.
6. Gradually add water to the batter and beat until you get a lump-free batter with easy to pour consistency.
7. Prepare garlic chutney. Heat 1 tsp sesame oil, add garlic and cook till fragrant. Pound the mixture coarsely and then add salt and red chilli powder. Keep aside.
8. Shape the potato mixture into golf ball shapes & dip into batter. Deep fry until golden brown.
9. Grill the hamburger buns and butter. Place a potato vada in the centre and close.
10. Serve with your choice of chutney(s) and garnishes-see below.
Tips:
1) Left over chickpea batter? Take little spoons full of batter and sprinkle all over a pan filled with hot oil.
Deep fry until crisp.
2) You can serve the vada pav with your fav garnishes: usually, I like to slice onion and/or tomato and sprinkle some lemon juice, cumin powder, red chilli powder and black salt over it. I also like to serve green chilli and coriander leaves, both finely chopped.
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