Vada Pav - Indian Street Food

Name: Vada Pav - Indian Street Food
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Cuisine: Indian
Ingredients: 5 pieces White Potatoes (5 potatoes, peeled & boiled); 12 cloves Garlic (6 cloves garlic, minced + 2 cloves garlic + 2 cloves garlic finely chopped + 2 cloves garlic); 12 pieces Curry leaves (12 curry leaves, finely sliced); 2 pieces Green Chili (1 green chillies, finely diced + 1 green chilli + extra green chillis); 2 handful Coriander Seed (1 handful coriander chopped + 1 tsp coriander seeds + 1 handful coriander); 1 tsp Mustard Seeds (1 tsp mustard seeds); 1 tsp Ground Turmeric (1 tsp teaspoon turmeric powder); 250 g Gram Flour (250g gram flour (chickpea flour)); 1 ½ tsp Table Salt (1 tsp salt + 1/2 tsp salt); 1 ½ cup Water (1 1/2 cups water); 1 handful Mint (1 handful mint); 0 tsp Cumin Seeds (Teaspoon cumin); 0 pieces Lemon Juice (Juice of lemon); 2 tbsp Tamarind Paste (2 tbsp Tamarind paste); 3 tsp Brown Sugar (3 tsp brown sugar); 1 piece Ginger (1 inch ginger grated); 1 cup Batter (1 cup fried batter); 1 tsp Chili Powder (1 tsp chilli powder); 0 pieces White Roll (Soft white rolls); 0 pieces Vegetable Oil (oil for frying)

Vada Pav - Indian Street Food - Dinner (Indian)

90 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

White Potatoes5 pieces · 5 potatoes, peeled & boiled
Garlic12 cloves · 6 cloves garlic, minced + 2 cloves garlic + 2 cloves garlic finely chopped + 2 cloves garlic
Curry leaves12 pieces · 12 curry leaves, finely sliced
Green Chili2 pieces · 1 green chillies, finely diced + 1 green chilli + extra green chillis
Coriander Seed2 handful · 1 handful coriander chopped + 1 tsp coriander seeds + 1 handful coriander
Mustard Seeds1 tsp · 1 tsp mustard seeds
Ground Turmeric1 tsp · 1 tsp teaspoon turmeric powder
Gram Flour250 g · 250g gram flour (chickpea flour)
Table Salt1 ½ tsp · 1 tsp salt + 1/2 tsp salt
Water1 ½ cup · 1 1/2 cups water
Mint1 handful · 1 handful mint
Cumin Seeds0 tsp · Teaspoon cumin
Lemon Juice0 pieces · Juice of lemon
Tamarind Paste2 tbsp · 2 tbsp Tamarind paste
Brown Sugar3 tsp · 3 tsp brown sugar
Ginger1 piece · 1 inch ginger grated
Batter1 cup · 1 cup fried batter
Chili Powder1 tsp · 1 tsp chilli powder
White Roll0 pieces · Soft white rolls
Vegetable Oil0 pieces · oil for frying

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Steps

1Begin with making the chutneys. Blend the ingredients for the mint & coriander chutney until smooth, cover and leave in the fridge.
2Then add the tamarind paste to a sauce pan, add the ginger, garlic and brown sugar. Bring to a simmer and stir well. Season with salt to taste, let it cool and leave in the fridge.
3Peel and put the potatoes onto boil in salted water. Leave to simmer in for 15 - 20 minutes. Drain and leave to steam.
4Finely chop the garlic, chilli, curry leaves and coriander. Get a pan on a medium heat and a 1 tbsp of oil. Add the mustard and coriander seeds, cook for one minute and then add the chilli. Stir well, add garlic, mustard leaves and cook for a further 1-2 minutes.
5In a mixing bowl, add the cooked mixture to the potatoes, along with the turmeric and coriander. Mash together until smooth. Then roll into golf size balls and place in the fridge to set.
6For the batter, add the gram flour and salt to a mixing bowl. Add a little water and stir, keep adding and stirring until you have a smooth, thick batter.
7In a deep pan add 1 - 2 inches of oil (canola, vegetable etc) and heat to 180c/350f. Add droplets of the batter and fry until golden brown and crispy. Place on paper towel and turn the heat off.
8In a food processor add the crispy batter with the garlic, chilli powder and a pinch of salt. Blend and season for taste.
9Turn the heat back on and reheat the oil to 180c/350f. Dip the potato balls into the batter, cover well and drop straight into the oil. Fry on both sides until golden brown and crispy. Place on paper towel and season with salt.
10Fry 4 - 5 green chillis for garnish.
11Then it's time to serve, open the rolls add both chutneys along with the crispy garlic batter and the potato balls. Throw in a fried chilli and enjoy!