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Vada Pav
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Vada Pav

1 h 15 minServes 5Nutri-Score C€€
from @runandeatwithjack13 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • dates (pitted)Produce80 g
  • tamarind pastePantry60 g
  • ginger (minced)Produce10 g
  • Kashmiri chili powder (1 tsp)Spices5 ml
  • ground coriander (1/2 tsp)Spices2.5 ml
  • salt (to taste)Spices3 g
  • fresh corianderProduce30 g
  • mint (leaves picked)Produce30 g
  • green chili (for the green chutney)Produce2 pieces
  • lemon (juiced)Produce1 piece
  • cumin seeds (toasted, for the green chutney)Spices2.5 ml
  • garlic (cloves, for the green chutney)Produce2 pieces
  • sugar (optional)Pantry2.5 ml
  • vegetable oil (for the potato mix)Pantry30 ml
  • mustard seedsSpices2.5 ml
  • cumin seeds (for the tempering)Spices2.5 ml
  • curry leaves (small handful)Produce5 g
  • fresh coriander (small handful, chopped)Produce5 g
  • turmeric powder (1/2 tsp)Spices2.5 ml
  • ground coriander (1/2 tsp)Spices2.5 ml
  • green chili (for the potato mix)Produce1 piece
  • garlic (cloves, for the potato mix)Produce2 pieces
  • mashed potato (cooked and mashed)Produce600 g
  • chickpea flour (besan) (3 heaped tbsp)Pantry45 g
  • water (added slowly to batter consistency)Other120 ml
  • desiccated coconutPantry30 g
  • peanuts (roasted)Nuts & seeds10 g
  • garlic (cloves, for the dry garlic chutney)Produce5 pieces
  • Kashmiri chili powder (1 tsp, for the dry garlic chutney)Spices5 ml
  • pav bread rolls (soft white Indian rolls)Bakery5 pieces
  • vegetable oil (for deep frying)Pantry750 ml

per serving

Nutrition

505kcal

Carbs
68 g
Proteins
11 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Blender
  • Slotted spoon
  • Stockpot

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Form the vada

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

  5. Make the batter

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

  7. Fry the vada

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