Vada pav brings back delicious memories of my college days in India. We used to have hot and spicy vada pavs in a small eatery near our college with some hot tea which used to be very refreshing after a long day. It used to be so spicy , but still we used to have it along with fried and salted green chillies. I cant even imagine eating spicy food now. But that time it was pure bliss. I missed all this in the beginning when we left college and especially after coming to Singapore and gradually forgot about it. I did not even try making it at home and neither did I get a chance during the India trips. But recently during the last trip to India , we had the popular Goli vada pav. My kid liked it and then he has asking me to make this at home. So I made this for the first time though I do make potato vadas once in a while. We all really loved it. I loved the aroma while making it and reminded me of the good old days!!
Though I did not follow any specific recipe from any site , the addition of red chutney was new to me and sounded good and I made that following the Tarla dalal ‘s recipe.
- Potatoes- 4-5 big ones
- Mustard seeds-1tsp
- Cumin seeds-1tsp
- Curry leaves- few
- Ginger garlic paste- 1tsp
- Green chillies-2-3
- Turmeric powder-1tsp
- Salt to taste
- Outer cover
- Besan/chick pea flour/Kadalai maavu- 1/2 cup
- Rice flour-2-3tsp
- Turmeric powder-1/2tsp
- Salt- A pinch
- Oil for deep frying
- Potato/Batata wadas-
- Potato Filling
- Cook the potatoes in a pressure cooker till soft.
- Peel the skin and mash the potatoes.
- Heat the oil in a pan.
- Add mustard seeds. When it crackles, add cumin seeds, curry leaves, green chillies. ginger garlic paste.Saute for a minute.
- Add the mashed potatoes along with turmeric powder and salt.
- Mix everything properly. Remove from flame and allow it to cool a little
- Meanwhile make the batter for the outer cover.
Batter for outer cover-
- Mix all the ingredients(listed under the heading – outer cover). Add little water and mix well. Ensure no lumps are formed. This batter should not be runny or too thick.
- How to proceed-
- Heat the oil for deep frying.
- Make small lemon sized balls with the potato filling.
- Dip them in the batter.
- When the oil is hot, put the balls gently into the oil. It should float on the top.
- Fry till they are golden brown.
- Remove from the oil with a ladle.
How to make green chutney-
Coriander leaves-1 cup chopped
Onion-1 small chopped
Place all the ingredients in a blender and blend it to a smooth paste.
How to make tamarind chutney
- Soak the tamarind in lukewarm water and squeeze out a thick pulp out of it.
- Combine rest of the ingredients in this tamarind pulp and boil till the raw taste of the tamarind water disappear. It wil take around 15 minutes.
How to make red chutney-
lles can also be used)
- Heat oil in a pan. Add all the ingredients and saute till light brown.
- Allow it to cool.
- Blend it in a mixer to a coarse powder.
How to make/assemble the vada pav-
- Potato vadas/batata vadas- 4-5
- Slice the bun in half leaving a small portion in one of the edge uncut so that it will be easier to sandwich the stuffiing.
- Apply green chutney in one portion.
- Sprinkle the red chutney powder in one portion.
- Flatten the round potato vadas a little. Place it on the red chutney. Pour a spoonful of tamarind chuteny on the vadas.
- Cover with the top slice and press it gently.
I did not find pav, so managed with burger buns and they tasted great too. But it will be nice if you find pav buns. You can also try making pav at home. Here is the link for the recipe.http://www.creativesaga.com/2010/07/pav-buns-or-dinner-rolls.html