Vada Pav – Street Style

Vada pav is one of most popular and my all time favourite Indian street food. This is also known as Indian burger, which is quick and easy to prepare.

Preparation time: 10mins

Cook time: 30mins

Total time: 40mins

Serves: 6

Cuisine: Indian

Type: Snacks

Author: Nivi Marshal

Ingredients:

For Aloo masala:

Potatoes- 2 medium (Boiled)

Green Chilli – 2 (chopped or crushed)

Coriander leaves – 1 tbsp (chopped)

Curry leaves-2sprig (chopped)

Mustard – ¼ tsp

Oil – 2 tbsp

Ginger Garlic Paste – ½ tsp

Hing/Asafoetida – A pinch

Turmeric Powder – ¼ tsp

Salt – As required

Lemon juice-1tsp

For Besan Batter:

Besan/ Gram Flour – ¾ cup

Water-1/2cup

Chilli Powder – 1 tsp

Turmeric Powder – ¼ tsp

Hing/Asafoetida – A pinch

Baking Soda – A pinch (optional)

Rice Flour – 1 tbsp

Salt – As required

Oil – For Frying

*1cup=250ml

Other Ingredients:

Pav Bun/Dinner roll – 6

Dry Garlic Chutney – 3 tbsp

Vada_Pav

How to prepare Vada Pav:

• In a frying pan add oil, mustard and wait till it splutter. Now add  green chilli, ginger garlic paste,curry leaves and coriander leaves, sauté till the raw smell goes.
• Add the hing, turmeric powder, salt and sauté for a minute, now add the boiled potatoes and mix well. Finally add lemon juice give a mix, aloo masala is ready Shape the aloo masala into balls and keep them ready.
• In a mixing bowl add the dry ingredients for besan batter and mix as a thick batter by adding water little by little.
• Heat the oil for frying the vada, dip the aloo balls into the batter to coat them. Now drop them into the hot oil for deep frying. Fry them in medium flam till it become crispy golden. Transfer the vada to kitchen towel and drain excess oil.
• Use spoon to spread leftover batter in the oil to make crispy fitters. Use this while arranging vada pav, also add few while grinding dry garlic chutney.
• Slit the pav without cutting fully, Spread the drygarlic chutney in one side of pav, keep the vada in the centre of the pav also add few leftover fritters which we fried using leftover batter and press the vada pav, serve immediately.

Tips:

• You can also add red chutney and green chutney along with dry garlic chutney if required.