Vegetarian cooking and baking

Vegetarian cooking and baking

Wednesday, January 22, 2014

Vada Pav

I have had a lot of Indian food in the USA including chats, samosas and Indo chinese. But the one thing I really miss straight from our the streets is vada pav. I have had certain versions but none were even a close hit as compared  to what we get in Mumbai or Pune. So, I make my own at home to satisfy the street food cravings. Presenting our very own Indian burger.

For the vada stuffing:
  • 3 potatoes (boiled, peeled and mashed)
  • 4-6 green chillies ( depending on taste)
  • ginger garlic paste (2 table spoons)
  • curry leaves about 6-8
  • mustard seeds (1/2 teaspoon)
  • cumin seeds(1/2 teaspoon)
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 1 teaspoon lemon juice
  • cilantro/ coriander 
  • oil for tempering
Batter for the outer layer:
  • 1 1/2 cups chick pea flour
  • 2 tablespoons rice flour
  • 1/2 teaspoon chilli powder
  • salt
  • a pinch of asafetida
  • a pinch of baking soda 
  • oil for frying
Heat oil  in  a wok/ kadai and temper with mustard, cumin seeds and curry leaves.
Add turmeric powder and stir in ginger garlic paste and green chillies. Add  the potatoes and salt.
Saute on medium heat stirring frequently for 2 minutes.
Finish with lime juice and coriander leaves .
Allow the stuffing to cool and form lemon size balls.
Now, make batter of medium consistency ( not too thick and not too runny) by adding water to ingredients mentioned in batter for outer layer
Heat oil in a frying pan.Dip the potato balls in the batter and fry until golden brown. Drain on paper towel.

Prepare the chutneys as follows:

Heat oil in a skillet/ frying pan and add all ingredients and saute for a minute. Allow to cool and grind into a powder.

The Sweet chutney (optional)

Enjoying Delicious vada pav with coffee.What else do you need on a snowy day?


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