"Vada Pav" or even spelt as "Wada Pao" is the humble street food of Mumbai. Also known as the Indian Burger!
Originally it made for a quick meal for Mill workers. But now it is universally enjoyed by the rich and poor, the down at heels and the elitists.
If you don't wish to go through the trouble of making the Chutneys (condiments), you can buy them from Indian grocery stores. Enjoy this pungent Indian style Vegetarian burger and tell us what you think of it.
Ingredients
Green Chutney
- 50 gm mint leaves
- 100 gm coriander leaves
- 3 ea green chillies or as required
- 10 gm garlic pods
- 10 gm ginger
- 20 ml lime juice
- 10 gm pomegranate seeds
- Black salt as per required
- Water just enough to blend
Tamarind Chutney
- 100 gm tamarind pulp
- 50 gm jaggery pulp
- 15 gm Kashmiri chillies powder
- 10 gm fennel powder
- 10 gm roasted cumin powder
- 10 gm coriander powder
- Black salt as required
- Water enough to get required consistency
Red dry chutney
- 100 gm chopped garlic
- 50 gm desiccated coconut
- 50 gm roasted peanuts
- 15 gm coriander powder
- 50 gm Kashmiri chillies
- 20 ml oil
- Salt as per taste
Vadas or Fritters
- 3 or 4 medium size potatoes
Tempering spices:
- 10 -12 curry leaves
- 5 gm mustard seeds
- 5 gm cumin seeds
- 10 gm turmeric powder
- 3 ea chopped green chillies
- 15 gm chopped ginger
- 1 bunch chopped coriander
- 1 t/sp chaat masala
- 1 t/spoon garam masala
- Salt to taste
Batter
- 200 gm Gram flour
- 50 gm corn flour
- 10 gm turmeric
- 1 tea spoon cooking soda
- 1 tea spoon red chilli powder
- A pinch of asafoetida
- Lemon zest
- Salt to taste
- Cracked black pepper
- 1 tsp chaat masala
Bun or Pav - As many as the quantity of vadas
Instructions
Green Chutney:
- Grind all the ingredients in the blender with water, under smooth set a side
Tamarind Chutney:
- Mix tamarind pulp with hot water
- Add all the ingredients, spice and allow to simmer for 5 minutes
- Cool down
Red Dry chutney
- Fry garlic on slow flame
- Add coconut, peanuts, coriander powder and sauté
- Add salt and blend it till coarse.
Vada:
- Boil potatoes until tender.
- Heat oil and add tempering spices and then the rest of the ingredient.
- Mix the tempering with mashed potatoes.
- Make large size balls and set aside.
- Frying the vadas:
- Prepare the batter mixing the entire ingredient. The batter should be thick enough to coat the Vadas.
- Heat oil to medium heat; dip the vada balls in the batter coating from all sides and deep fry till golden.
Assembling the Vada – The most skillful part!
- Slit the bun into half.
- Apply all the chutneys as required and put the Vada in between.
- Enjoy!
