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Vada Pav
Plat

Vada Pav

1 h 15Pour 5Nutri-Score C€€
par @runandeatwithjack13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • dates (pitted)Fruits et légumes80 g
  • tamarind pasteÉpicerie60 g
  • ginger (minced)Fruits et légumes10 g
  • Kashmiri chili powder (1 tsp)Épices5 ml
  • ground coriander (1/2 tsp)Épices2,5 ml
  • salt (to taste)Épices3 g
  • fresh corianderFruits et légumes30 g
  • mint (leaves picked)Fruits et légumes30 g
  • green chili (for the green chutney)Fruits et légumes2 morceaux
  • lemon (juiced)Fruits et légumes1 morceau
  • cumin seeds (toasted, for the green chutney)Épices2,5 ml
  • garlic (cloves, for the green chutney)Fruits et légumes2 morceaux
  • sugar (optional)Épicerie2,5 ml
  • vegetable oil (for the potato mix)Épicerie30 ml
  • mustard seedsÉpices2,5 ml
  • cumin seeds (for the tempering)Épices2,5 ml
  • curry leaves (small handful)Fruits et légumes5 g
  • fresh coriander (small handful, chopped)Fruits et légumes5 g
  • turmeric powder (1/2 tsp)Épices2,5 ml
  • ground coriander (1/2 tsp)Épices2,5 ml
  • green chili (for the potato mix)Fruits et légumes1 morceau
  • garlic (cloves, for the potato mix)Fruits et légumes2 morceaux
  • mashed potato (cooked and mashed)Fruits et légumes600 g
  • chickpea flour (besan) (3 heaped tbsp)Épicerie45 g
  • water (added slowly to batter consistency)Autres120 ml
  • desiccated coconutÉpicerie30 g
  • peanuts (roasted)Fruits à coque et graines10 g
  • garlic (cloves, for the dry garlic chutney)Fruits et légumes5 morceaux
  • Kashmiri chili powder (1 tsp, for the dry garlic chutney)Épices5 ml
  • pav bread rolls (soft white Indian rolls)Boulangerie5 morceaux
  • vegetable oil (for deep frying)Épicerie750 ml

par portion

Nutrition

505kcal

Glucides
68 g
Protéines
11 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Blender
  • Écumoire
  • Marmite

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Form the vada

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

  5. Make the batter

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

  7. Fry the vada

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