Vada Pav originated in the state of Maharashtra, India, but now is a staple food for many across... A simple yet most tasty dish that can be cooked in a few minutes. For many it serves as the breakfast, lunch and dinner along with a hot cup of tea!
It is almost similar to a burger, just that this is made out of simple and easily available pav (buns, small breads) with a Vada (potato based stuffing) in between along with some spicy and tangy green chutney accompanied by some green chili and spicy garlic chutney / powder.
After tasting at a few places, I always wanted to try my hands at it. Finally, my first attempt at making Vada Pav is a reality and a complete success with my dearies :)
To prepare the Chutneys:
Green Chutney:
Red Coconut Garlic Chutney:
Method:
To make the Vadas:
It is almost similar to a burger, just that this is made out of simple and easily available pav (buns, small breads) with a Vada (potato based stuffing) in between along with some spicy and tangy green chutney accompanied by some green chili and spicy garlic chutney / powder.
After tasting at a few places, I always wanted to try my hands at it. Finally, my first attempt at making Vada Pav is a reality and a complete success with my dearies :)
Ingredients:
To prepare the Vada / Tikki:
- Potato :2 medium boiled and smashed
- Green Chillies : 2 crushed
- Garlic : 1 tablespoon crushed
- Ginger : 1 tablespoon crushed
- Mustard Seeds : 1 tspn
- Curry Leaves : a few
- Turmeric Powder : 1/2 tspn
- Coriander Leaves : 2 tbspn finely chopped
- Salt : To Taste
- Oil : 1 tbspn
- Asafoetida : a pinch
To prepare the Flour / Batter for Vada:
- Gram Flour / Besan : 3/4 cup
- Turmeric Powder : 1/2 tspn
- Baking Soda : a pinch
- Salt : to taste
- Oil : to fry
To prepare the Chutneys:
Green Chutney:
- Coriander leaves : a bunch (as much qty as you need)
- Mint leaves : a bunch (I take it in almost equal qty)
- Green Chilies : 4-6 (as spicy as you need it)
- Sour Curd : 1/2 cup (to make the chutney tangy)
- Mango Powder : 1 tbspn (optional; if used accordingly quantify the curd)
- Salt : To taste
Red Coconut Garlic Chutney:
- Coconut : 1 cup
- Garlic : 6-8 cloves
- Red Chili Powder : 1 tbspn (as spicy as you like)
- Sesame Seeds (white) : 1 tspn
- Lemon Juice : 1 tbspn
Method:
To make the Vadas:
- In a bowl, mix the mashed potatoes with chilies, ginger and garlic
- In a pan, heat the tbspn of oil and add mustard seeds. As they crackle, add curry leaves, asafoetida, and turmeric powder. Remove from fire immediately and pour it to the mashed potato mix.
- To this, add the remaining ingredients including salt and mix. Make small round vadas and leave them aside for some time
- In a bowl, mix the gram flour, turmeric powder, baking soda, salt and beat it to make a nice batter (consistency similar to making dosas)
- In a kadai (deep frying pan), add oil to fry.
- Add a spoon of this oil to the batter prepared and mix.
- Dip the vadas in this batter, and add them to the heated oil. Fry them till golden brown and place them aside.
To make the Chutneys:
Green Chutney: Just grind all ingredients and place it in a bowl.
Red Chutney:
The way I prepared: Slightly roast the sesame seeds, and grind all ingredients to a smooth mix. If you like, add a bit of lemon juice and mix well.
Typical Method: Roast coconut to a deep brown color. Roast the sesame seeds to light brown color. You can roast the garlic and red chili powder as well. Cool them and grind them to a mix (with very less or no water).
To make the Vada Pav:
- I slit a pav (a bun) into two and slightly roasted them on a tava (this is optional; typically it is had raw)
- Apply the Chutneys you have made (green, red etc), and place a Vada / Tikki in between two loaves and serve it hot with green chilies.
Note: Green Chilies can also be slightly sauteed in oil and some salt and mustard seed powder can be sprinkled on it before serving.
Serve it hot with the accompanying green chilies and chutneys, with a hot cup of tea or any of your favorite drink!
