The quintessential Desi Burger.... Vada Pavs!!!
Here's my take on yet another Mumbaiya staple...
These delicious, spicy, tangy potato and crushed pea patties/ vadas, when accompanied with the coriander -mint chutney, date and tamarind chutney, a hot little thing of red chillie and garlic paste, and buttered grilled pavs will make you a totally filling and oh so satisfying snack!!
I savour mine with fried green chillies, red onion slices..some extra crackling pakodi and a hot cuppa coffee....
These delicious, spicy, tangy potato and crushed pea patties/ vadas, when accompanied with the coriander -mint chutney, date and tamarind chutney, a hot little thing of red chillie and garlic paste, and buttered grilled pavs will make you a totally filling and oh so satisfying snack!!
I savour mine with fried green chillies, red onion slices..some extra crackling pakodi and a hot cuppa coffee....
Ah... Bliss, Pure Bliss!!!
Love,
A warm and happy,
S
A warm and happy,
S
RECIPE:
For the Potato and Crushed Peas Vadas/Patties..
For the Potato and Crushed Peas Vadas/Patties..
- 5-6 potatoes, boiled and mashed
- 1 cup fresh peas,(blitz coarsely in a processor)
- 1/2 inch ginger
- 4-5 garlic cloves
- 1 tsp mustard seeds
- 1 tsp coriander powder
- 1 tsp chili powder (Increase more or less acc to taste)
- 1 tsp chaat powder
- 1 tsp turmeric
- 1/4 tsp asafoetida
- 6-7 curry leaves
- 1 tbsp lemon juice
- 3-4 fresh green chilies, chopped ( as per taste)
- 1/4 tsp garam masala
- handful cilantro, chopped
- salt to taste
- 6 soft pavs
Method:
Pound the green chilies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they start to crackle, add the asafoetida and curry leaves and saute for a few seconds. Add the ginger garlic mixture and saute again for 2-3 minutes. Add first the peas and cook till the peas almost cooked, around 3-4 minutes. Add the potatoes and all dry spices, except garam masala and mix well. Fry for 10 minutes till the potato mixture starts turning a lovely golden brown. Add the garam masala, lemon juice and the chopped cilantro. Mix and take off fire. Let cool.After it has cooled, divide in to 6 portions and form into balls.
Check the seasoning..adjust as per taste before frying!
Check the seasoning..adjust as per taste before frying!
Gram flour batter:
3/4 cup gram flour
1 tsp cumin powder
1 tsp turmeric
1 tsp red chili powder
pinch of baking soda
1 tsp oil
1/2 tsp salt
1/2 cup water
3/4 cup gram flour
1 tsp cumin powder
1 tsp turmeric
1 tsp red chili powder
pinch of baking soda
1 tsp oil
1/2 tsp salt
1/2 cup water
Method:
Mix all ingredients in a bowl well. Be careful there are no lumps. Batter should be the consistency of pancake batter.
Mix all ingredients in a bowl well. Be careful there are no lumps. Batter should be the consistency of pancake batter.
Assembly:
oil for deep frying
red onion slices
Chutneys:
Coriander-mint chutney
Date & Tamarind Chutney
Red chillie Garlic paste
oil for deep frying
red onion slices
Chutneys:
Coriander-mint chutney
Date & Tamarind Chutney
Red chillie Garlic paste
Heat oil in a wok.
Drop each potato ball into the batter and coat well on all sides. Place in the hot oil and fry each side around a minute or till they are nicely browned. Set aside on a paper towel to soak any excess oil.
Slit each bun in half, grill with some butter, and smear tamarind chutney on one side and the cilantro mint chutney and red chillie garlic chutney on the other side.
Flatten the burger on to the bun and place slices of red onion...Cover with second half of bun. Serve hot with fried green chillies and coffee/tea...
Enjoy!!
Drop each potato ball into the batter and coat well on all sides. Place in the hot oil and fry each side around a minute or till they are nicely browned. Set aside on a paper towel to soak any excess oil.
Slit each bun in half, grill with some butter, and smear tamarind chutney on one side and the cilantro mint chutney and red chillie garlic chutney on the other side.
Flatten the burger on to the bun and place slices of red onion...Cover with second half of bun. Serve hot with fried green chillies and coffee/tea...
Enjoy!!
PS:
1.This is my version, the one I make and is loved at my home. In no way am I claiming that this is the authentic vada pav recipe.
2. I have used fresh peas given its abundant availability now,but one can always omit it and form simple potato patties.
3. The spices used are more or less to taste.. adjust accordingly.
1.This is my version, the one I make and is loved at my home. In no way am I claiming that this is the authentic vada pav recipe.
2. I have used fresh peas given its abundant availability now,but one can always omit it and form simple potato patties.
3. The spices used are more or less to taste.. adjust accordingly.
