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Vada Pav
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Vada Pav

1 godz. 15 minPorcje: 5Nutri-Score C€€
od @runandeatwithjack13 importówugotowano 0 razy
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Składniki

5 osób
  • dates (pitted)Warzywa i owoce80 g
  • tamarind pasteSpiżarnia60 g
  • ginger (minced)Warzywa i owoce10 g
  • Kashmiri chili powder (1 tsp)Przyprawy5 ml
  • ground coriander (1/2 tsp)Przyprawy2,5 ml
  • salt (to taste)Przyprawy3 g
  • fresh corianderWarzywa i owoce30 g
  • mint (leaves picked)Warzywa i owoce30 g
  • green chili (for the green chutney)Warzywa i owoce2 kawałki
  • lemon (juiced)Warzywa i owoce1 kawałek
  • cumin seeds (toasted, for the green chutney)Przyprawy2,5 ml
  • garlic (cloves, for the green chutney)Warzywa i owoce2 kawałki
  • sugar (optional)Spiżarnia2,5 ml
  • vegetable oil (for the potato mix)Spiżarnia30 ml
  • mustard seedsPrzyprawy2,5 ml
  • cumin seeds (for the tempering)Przyprawy2,5 ml
  • curry leaves (small handful)Warzywa i owoce5 g
  • fresh coriander (small handful, chopped)Warzywa i owoce5 g
  • turmeric powder (1/2 tsp)Przyprawy2,5 ml
  • ground coriander (1/2 tsp)Przyprawy2,5 ml
  • green chili (for the potato mix)Warzywa i owoce1 kawałek
  • garlic (cloves, for the potato mix)Warzywa i owoce2 kawałki
  • mashed potato (cooked and mashed)Warzywa i owoce600 g
  • chickpea flour (besan) (3 heaped tbsp)Spiżarnia45 g
  • water (added slowly to batter consistency)Inne120 ml
  • desiccated coconutSpiżarnia30 g
  • peanuts (roasted)Orzechy i nasiona10 g
  • garlic (cloves, for the dry garlic chutney)Warzywa i owoce5 kawałki
  • Kashmiri chili powder (1 tsp, for the dry garlic chutney)Przyprawy5 ml
  • pav bread rolls (soft white Indian rolls)Piekarnia5 kawałki
  • vegetable oil (for deep frying)Spiżarnia750 ml

na porcję

Wartości odżywcze

505kcal

Węglowodany
68 g
Białko
11 g
Tłuszcz
21 g
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Przybory

  • Patelnia
  • Rondel
  • Miska
  • Blender kielichowy
  • Łyżka cedzakowa
  • Garnek

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Form the vada

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

  5. Make the batter

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

  7. Fry the vada

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