Friday, 13 October 2017

Vada Pav


Vada Pav, not something that us Pakistan think about when we want something for a snack. Our snacks are usually samosa, pakora and stuff. But why not give this a try too?
I had Vada Pav at a small chaat place here in Muscat. I fell in love with it. I've had it countless times since than. But now since I live much further from that chaat place, I thought why not try to make it myself.
So this is the recipe that I came up with. 
The recipe of Garlic chutney is adapted from Tarla Dalal



Ingredients:
(For Vada):
1/2 tsp of Mustard Seeds
1/2 tsp of Cumin 
1/4 tsp of Ginger Garlic Paste
2 Green Chilies (roughly chopped)
1 small Onion (diced)
1 tsp of Red Chili Powder (adjust according to taste)
Salt to taste
1/4 tsp of Turmeric powder
a pinch of Chaat Masala (optional)
2 large Potatoes (boiled and roughly mashed)
Juice from half a Lemon

(For the Batter):
1/2 cup of Besan (Gram Flour)
a pinch of Baking Soda
Salt to taste
a pinch of Red Chili Powder
a pinch of Cumin

(For Green Chutney)
1/2 bunch of Coriander
1/2 bunch of Mint
1 Green Chili
1 clove of Garlic
Salt to taste
1/4 tsp Cumin
2-3 tbsp Tamarind paste

(For Garlic Chutney)
6-7 Cloves of Garlic
3 tbsp of grated Coconut
1 tbsp of Red Chili powder
Salt to taste

(Other Ingredients)
4-6 Pav/Burger buns

Method:
(For Green Chutney)
For the Green Chutney, Blend everything together with a little bit of water. Keep Aside. 

(For Garlic Chutney)
For Garlic Chutney, heat a little bit of oil in a small frying pan, cook garlic cloves till they are light brown. take out the garlic than roast grated coconut. Blend garlic, coconut and red chili powder. Add salt. Keep aside. 

(For Batter)
Mix besan, baking soda and the spices. Make a lump free, medium consistency batter with water. Keep aside. 


(For Vada)
Heat oil in a frying pan. Add Mustard Seeds. When they start to splutter,

add Cumin,

and ginger garlic paste.

When fragrant, add Green Chilies,

Onion, salt, turmeric and red chili powder. Cook for a minute. Add a splash of water if the spices starts to burn.

Add boiled potatoes and lemon juice.

Mix and keep aside to cool.

Make balls of the potato mix. 

Dip in besan batter and deep fry till light golden brown. 

To assemble Vada Pav, lightly toast the pav, apply green chutney and dry garlic chutney. Place vada on top and lightly crush with the top half of the bun. 

Enjoy!



5 comments:

  1. Awesome blog ! it is my first time visit i here. looks for delicious. nice and delicious vada pao, Heya
    First of all thanks.Your blog sounds like heaven for foodies like me.
    I goto dadar frequently.Can you mention any landmark near this stallwow... really looks yummy and mouth watering... nice click... great entry.. my mouth is watering.. it looks great, and to be frank, living in Mumbai,I still have not indulged in this amazing treat(it is, isn't it!) I have had it only once until now:-Thank you for sharing your article about Vada Pav. If you interested to know more information please visit http://onedaytop.com/take-best-satisfactory-lotion-psoriasis/


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  2. Excellent recipes....why dont you start your you tube channel

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  3. Its been a while since I ate seekh Kebab. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes

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  4. Thank you so much for the wonderful information .This is really important for me .I am searching this kind of information from a long time and finally got it.
    Cooking

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