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Vada Pav
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Vada Pav

1 Std. 15 Min.Für 5Nutri-Score C€€
von @runandeatwithjack13 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

5 Personen
  • dates (pitted)Obst & Gemüse80 g
  • tamarind pasteVorräte60 g
  • ginger (minced)Obst & Gemüse10 g
  • Kashmiri chili powder (1 tsp)Gewürze5 ml
  • ground coriander (1/2 tsp)Gewürze2,5 ml
  • salt (to taste)Gewürze3 g
  • fresh corianderObst & Gemüse30 g
  • mint (leaves picked)Obst & Gemüse30 g
  • green chili (for the green chutney)Obst & Gemüse2 Stücke
  • lemon (juiced)Obst & Gemüse1 Stück
  • cumin seeds (toasted, for the green chutney)Gewürze2,5 ml
  • garlic (cloves, for the green chutney)Obst & Gemüse2 Stücke
  • sugar (optional)Vorräte2,5 ml
  • vegetable oil (for the potato mix)Vorräte30 ml
  • mustard seedsGewürze2,5 ml
  • cumin seeds (for the tempering)Gewürze2,5 ml
  • curry leaves (small handful)Obst & Gemüse5 g
  • fresh coriander (small handful, chopped)Obst & Gemüse5 g
  • turmeric powder (1/2 tsp)Gewürze2,5 ml
  • ground coriander (1/2 tsp)Gewürze2,5 ml
  • green chili (for the potato mix)Obst & Gemüse1 Stück
  • garlic (cloves, for the potato mix)Obst & Gemüse2 Stücke
  • mashed potato (cooked and mashed)Obst & Gemüse600 g
  • chickpea flour (besan) (3 heaped tbsp)Vorräte45 g
  • water (added slowly to batter consistency)Andere120 ml
  • desiccated coconutVorräte30 g
  • peanuts (roasted)Nüsse & Samen10 g
  • garlic (cloves, for the dry garlic chutney)Obst & Gemüse5 Stücke
  • Kashmiri chili powder (1 tsp, for the dry garlic chutney)Gewürze5 ml
  • pav bread rolls (soft white Indian rolls)Backwaren5 Stücke
  • vegetable oil (for deep frying)Vorräte750 ml

pro Portion

Nährwerte

505kcal

Kohlenhydrate
68 g
Eiweiß
11 g
Fett
21 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle
  • Rührschüssel
  • Standmixer
  • Schaumlöffel
  • Kochtopf

Schritt für Schritt

Zubereitung

  1. Make the tamarind chutney

    • Simmer the dates, tamarind paste and ginger with a splash of water until soft.
    • Blend to a smooth chutney with the Kashmiri chili powder, ground coriander and salt.
    Schritt 1

  2. Make the green chutney

    • Blend the fresh coriander, mint, green chilies, lemon juice, toasted cumin seeds, garlic, sugar and salt to a vibrant chutney.
    Schritt 2

  3. Temper the spices for the potato mix

    • Heat the oil in a pan and crackle the mustard seeds and cumin seeds.
    • Add the curry leaves, green chili, garlic, turmeric, ground coriander and fresh coriander and cook briefly.
    Schritt 3

  4. Form the vada

    • Mix the mashed potato with the tempered spices and salt.
    • Shape into balls.
    Schritt 4

  5. Make the batter

    • Whisk the chickpea flour with salt, adding water slowly until a coating batter consistency.
    Schritt 5

  6. Fry the chilies and batter bits

    • Heat the oil for deep frying.
    • Fry the green chilies and spoonfuls of batter until crispy, then drain.
    Schritt 6

  7. Fry the vada

    • Dip each potato ball in the batter and deep fry until golden and crisp.
    • Drain on paper.
    Schritt 7

  8. Make the dry garlic chutney

    • Blitz the crispy batter bits, desiccated coconut, peanuts, garlic, Kashmiri chili powder and salt into a coarse dry chutney.
    Schritt 8

  9. Assemble the vada pav

    • Split the pav and spread the tamarind chutney on one side and the green chutney on the other.
    • Add a fried vada, sprinkle generously with the dry garlic chutney and extra crispy bits, then close.
    Schritt 9
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