Vada Pav

Vada Pav is a vegetarian fast food dish from the state of Maharashtra, India. The dish consists of pav bread with a deep fried batata vada stuffing. Generally it is served as an evening snack with chai.

INGREDIENTS:

For batata vada or aloo bonda:

• 2 to 3 medium sized potatoes, boiled and mashed
• 3 to 4 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp coriander leaves, finely chopped
• Few curry leaves, finely chopped
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• Pinch of hing or asafoetida
• Salt as required
• 1 tbsp lemon juice

For besan batter:

• 3/4 cup besan flour
• 1 tbsp rice flour
• 1/2 tsp red chilli powder
• Salt as required
• Water as required
• Oil for deep frying

For dry garlic chutney:

• 6 to 8 garlic cloves
• 1/2 cup dry coconut, grated
• 1 tbsp roasted peanuts
• 2 tsp red chilli powder
• 1/2 tsp tamarind paste
• Salt to taste
• 1 tsp oil

Other ingredients:

• 6 to 8 pav buns
• 6 to 8 green chillies, deep fried

METHOD:

To prepare stuffing:

1. Heat oil in a pan, add mustard seeds and hing and curry leaves. Let it splutter.
2. Add finely chopped turmeric powder, ginger, garlic and green chillies and saute well.
3. Add boiled and mashed potatoes, salt and mix well.
4. Switch off the flame and add chopped coriander leaves and lemon juice and mix well.
5. Stuffing is ready, keep it aside.

To prepare batter and batata vada:

1. In a mixing bowl, add besan, rice flour, red chilli powder and salt.
2. Add water little by little and mix well to form a lump free, thick batter.
3. The batter should be in a consistency to coat well.
4. Now prepare ball sized aloo stuffing and keep aside.
5. Meanwhile heat oil for deep frying in a pan.
6. When the oil is heated, dip the stuffed aloo ball in the batter to coat well and deep fry in oil.
7. Fry on a medium flame until it is crispy and golden brown.
8. Drain the vada on a kitchen towel to remove excess oil. Keep aside.
9. In the same oil, add whole green chillies and fry them and keep aside. Be careful as it splutters. 

To prepare dry garlic chutney:

1. Roast garlic in a tsp of oil.
2. Dry roast grated coconut.
3. In a mixer jar, add garlic, coconut, roasted peanuts, red chilli powder, tamarind paste and salt.
4. Blend it into a coarse powder without adding water.

To assemble the vada pav:

1. Slit the pav buns through centre without cutting fully.
2.  Spread a tbsp of dry garlic chutney on one side of the bun.
3. Place the prepared vada in the center of the pav bun.
4. Place a fried chilli on top of the vada. Press the vada pav.
5. Serve it immediately as an evening snack with a cup of hot tea.