Hoofdgerecht
Vada Pav
1 u 15 minVoor 5Nutri-Score C€€
C
1 u 15 min
1 u 15 minVada Pav
recept van
runandeatwithjack
@runandeatwithjack
3 recepten
13 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
dates (pitted)Groente en fruit80 g
tamarind pasteVoorraadkast60 g
ginger (minced)Groente en fruit10 g
Kashmiri chili powder (1 tsp)Kruiden en specerijen5 ml- ground coriander (1/2 tsp)Kruiden en specerijen2,5 ml
salt (to taste)Kruiden en specerijen3 g- fresh corianderGroente en fruit30 g
- mint (leaves picked)Groente en fruit30 g
- green chili (for the green chutney)Groente en fruit2 stukken
lemon (juiced)Groente en fruit1 stuk- cumin seeds (toasted, for the green chutney)Kruiden en specerijen2,5 ml
garlic (cloves, for the green chutney)Groente en fruit2 stukken
sugar (optional)Voorraadkast2,5 ml- vegetable oil (for the potato mix)Voorraadkast30 ml
- mustard seedsKruiden en specerijen2,5 ml
- cumin seeds (for the tempering)Kruiden en specerijen2,5 ml
- curry leaves (small handful)Groente en fruit5 g
- fresh coriander (small handful, chopped)Groente en fruit5 g
- turmeric powder (1/2 tsp)Kruiden en specerijen2,5 ml
- ground coriander (1/2 tsp)Kruiden en specerijen2,5 ml
- green chili (for the potato mix)Groente en fruit1 stuk
- garlic (cloves, for the potato mix)Groente en fruit2 stukken
- mashed potato (cooked and mashed)Groente en fruit600 g
- chickpea flour (besan) (3 heaped tbsp)Voorraadkast45 g
water (added slowly to batter consistency)Overig120 ml- desiccated coconutVoorraadkast30 g
peanuts (roasted)Noten en zaden10 g- garlic (cloves, for the dry garlic chutney)Groente en fruit5 stukken
- Kashmiri chili powder (1 tsp, for the dry garlic chutney)Kruiden en specerijen5 ml
- pav bread rolls (soft white Indian rolls)Bakkerij5 stukken
- vegetable oil (for deep frying)Voorraadkast750 ml
per portie
Voedingswaarden
505kcal
- Koolhydraten
- 68 g
- Eiwitten
- 11 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom
Blender
Schuimspaan
Soeppan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Form the vada
- Mix the mashed potato with the tempered spices and salt.
- Shape into balls.
- Stap 5
Make the batter
- Whisk the chickpea flour with salt, adding water slowly until a coating batter consistency.
- Stap 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.
- Stap 7
Fry the vada
- Dip each potato ball in the batter and deep fry until golden and crisp.
- Drain on paper.
- Stap 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.
- Stap 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.
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