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Vada Pav
Plato principal

Vada Pav

1 h 15 minPara 5Nutri-Score C€€
de @runandeatwithjack13 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

5 personas
  • dates (pitted)Frutas y verduras80 g
  • tamarind pasteDespensa60 g
  • ginger (minced)Frutas y verduras10 g
  • Kashmiri chili powder (1 tsp)Especias5 ml
  • ground coriander (1/2 tsp)Especias2,5 ml
  • salt (to taste)Especias3 g
  • fresh corianderFrutas y verduras30 g
  • mint (leaves picked)Frutas y verduras30 g
  • green chili (for the green chutney)Frutas y verduras2 piezas
  • lemon (juiced)Frutas y verduras1 pieza
  • cumin seeds (toasted, for the green chutney)Especias2,5 ml
  • garlic (cloves, for the green chutney)Frutas y verduras2 piezas
  • sugar (optional)Despensa2,5 ml
  • vegetable oil (for the potato mix)Despensa30 ml
  • mustard seedsEspecias2,5 ml
  • cumin seeds (for the tempering)Especias2,5 ml
  • curry leaves (small handful)Frutas y verduras5 g
  • fresh coriander (small handful, chopped)Frutas y verduras5 g
  • turmeric powder (1/2 tsp)Especias2,5 ml
  • ground coriander (1/2 tsp)Especias2,5 ml
  • green chili (for the potato mix)Frutas y verduras1 pieza
  • garlic (cloves, for the potato mix)Frutas y verduras2 piezas
  • mashed potato (cooked and mashed)Frutas y verduras600 g
  • chickpea flour (besan) (3 heaped tbsp)Despensa45 g
  • water (added slowly to batter consistency)Otro120 ml
  • desiccated coconutDespensa30 g
  • peanuts (roasted)Frutos secos y semillas10 g
  • garlic (cloves, for the dry garlic chutney)Frutas y verduras5 piezas
  • Kashmiri chili powder (1 tsp, for the dry garlic chutney)Especias5 ml
  • pav bread rolls (soft white Indian rolls)Panadería5 piezas
  • vegetable oil (for deep frying)Despensa750 ml

por ración

Nutrición

505kcal

Carbohidratos
68 g
Proteínas
11 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Batidora de vaso
  • Espumadera
  • Olla

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3

  4. Form the vada

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

  5. Make the batter

    • Whisk the chickpea flour with salt, adding water slowly until a coating batter consistency.
    Paso 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.
    Paso 6

  7. Fry the vada

    • Dip each potato ball in the batter and deep fry until golden and crisp.
    • Drain on paper.
    Paso 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.
    Paso 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.
    Paso 9
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