Vada Pav with a Twist

As promised in the last post, I present you the Vada Pav recipe but with a little twist, the recipe looks lengthy as it includes the method to prepare chutneys(Coriander & Tamarind) too, but  actually it is very simple to make.

Vada Pav Recipe (with a twist)

Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: 6

Ingredients:

Pav Buns - 6

Tamrind chutney - See recipe below

Corriander chutney - See recipe below

For the Vadas:

• Boiled Potatoes - 2 medium sized (Mashed)
• Boiled Peas - 50 gms
• Boiled sweet corn - 50 gms
• Peanuts - 50 gms (Coarsly Grinded in mixer)
• Cumin seeds - 1/2 tsp
• Green chillies - 1/2 tsp chopped finely
• Mustard seeds - 1/2 tsp
• Onion - 1 medium sized chopped finely
• Turmeric powder - 1/2 tsp
• Coriander leaves - 2 tsp
• Red Chilly Powder - 1/2 tsp
• Salt - to taste
• Garam Masala - 1/4 tsp
• Olive Oil - 1 tsp

 For Vada coating:

• Besan flour(Gram flour) - 1/2 cup
• Rava (Suji) – 2-3 tbsp
• Chilli powder - 1/2 tsp
• Salt - to taste
• Baking soda - a pinch
• Oil - to toast / deep fry

Method:

• Heat 1 tsp of oil in a non-stick pan on a medium flame and add the mustard seeds and cumin seeds, allow them to crackle and then add oninon and coarsly grounded peanuts. Keep Stirring till the onion and peanuts are golden brown in colour.
• Now add finely chopped green chillies, coriander leaves, boiled peas and corn. Mix evenly and press the peas slightly while stirring.
• Now add mashed potatoes and all the dry masala (Salt, red chilly powder,turmeric powder, garam masala) and mix well.
• Reduce flame for two minutes and remove the mixture from stove, allow it to cool for few minutes.
• Divide the mix into portions of size of a small ball. Smoothen by rolling between slightly greased palms.
• Heat the oil for deep frying on a medium flame.
• Meanwhile prepare the batter for coating the vadas,mix gram flour , suji, chilli powder,salt to taste and baking powder in a bowl and add some water to make smooth mixture, keep stirring for 5 mins.
• When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.
• Take one Pav bun (you can use wheat buns also), slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney on one side and coriander chutney on other side. Place a potato ball on the bun and fold over, pressing down gently.

Serving Suggestion:

Serve while the potato ball is still hot or You can also served them grilled like me with Green chutney and Tamrind sauce.

Coriander Chutney

This basic chutney is perfect for using as a dipping sauce with any kinds of snacks you love.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

• 1 bunch fresh coriander (approximately 200 gms)
• 1/2 raw mango (peeled)
• 2 green chillie
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp of cumin seeds
• 1/2 tsp of red chilli powder
• 1/2 cup of water

Method:

• Cut off roots from the coriander and pluck out very soft stems only. Wash them thoroughly with green chillies.
• Grind all the ingredients (washed coriander, chilli powder, salt, peeled and chopped raw mango, cumin seeds, sugar, water) into a smooth paste in a food processor.
• Chill and serve

Tamarind Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous snacks.

You can also make in large quantity and store it in a air-tight container (Keep it in Refrigerator)

Ingredients:

• 200 gms tamarind (remove seeds)
• 50 gms dates (pitted)
• 150 gms  jaggery or Sugar
• 2 cups water
• 1 tsp fennel (saunf)
• 1 tsp salt
• Red chili powder as per taste

Method 

• Put the tamarind,  chopped dates, jaggery and water in a saucepan and cook on a medium flame till the dates and  tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.