Batata Vada Pav, The Indian Burger
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Batata Vada Pav or Vada Pav is one of the popular street food snacks of Mumbai. The Vada Pav is similar to a burger; the simple bun and patty combination gives a delectable experience to the palate with the right mix of spicy chutneys.No wonder that this humble Vada Pav started by street vendors years ago in Mumbai comprising of bun and fried Potato Vada or Batata Vada Pav or Potato Bonda (as it is called in the south) served with varieties of spicy chutney turned into an iconic street food. Today the Vada Pav is found in cafes and restaurants across India.
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Ingredients
For Batata Vada
- 250 gm potatoes boiled and mashed
- 1 green chili
- 4 cloves garlic
- 1 piece ginger
- 1/2 tsp chili powder
- 1 tbsp coriander leaves chopped
- 1 pinch asafoetida
- Salt to taste
For the vada coating
- 200 gm gram flour or besan
- 1 pinch Turmeric powder
- 1/4 tsp chili powder
- 1 pinch asafoetida
- Salt to taste
For the green chutney
- 1 cup coriander leaves
- 1/4 cup mint leaves
- 3 green chilies
- 1/2 tsp cumin powder
- 1/4 tsp chaat masala
- 1/2 ginger grated
- Lemon juice to taste
- Salt to taste
For the sweet chutney
- 10 to 12 dates
- 2 tbsp jaggery crushed
- 2 tbsp tamarind extract
- 1/4 tsp cumin powder
- 1/4 tsp chili powder
- 1/4 tsp dry ginger powder sonth
- Salt to taste
For the dry garlic chutney
- 1 tsp oil
- 10 cloves garlic
- 1 tbsp peanuts roasted
- 1 tbsp sesame seeds roasted
- 1 tbsp coconut grated
- 1 tbsp chili powder
- Tamarind small quantity
- Salt to taste
For the fried green chilies
- 4 green chilies
- Oil as required
- Salt as per taste
Other Ingredients
- 8 Pav buns
- Butter to toast the pav or bun
- Oil for deep frying the batata vadas
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Instructions
To prepare the green chutney
- Take all the ingredients for the green chutney in an electric blender jar, add little water and grind to a thick, smooth paste.
- Next prepare sweet chutney, boil dates for 3 minutes. Remove the dates and grind them along with tamarind.
- Now boil this puree, add the little water, jaggery, cumin powder, chili powder, ginger powder and salt. Let this cook until chutney thickens.
- Garlic Chutney, heat oil and saute garlic. Then dry roast sesame seeds and grated coconut separately. Assemble all ingredients in grinder jar; garlic, sesame seeds, peanuts, coconut, tamarind, chilli powder, salt. Grind everything to coarse powder.
- In a bowl, take the gram flour, add enough water to make a pancake or dosa batter consistency. Add to this turmeric powder, asafoetida, salt, chili powder. Whisk well and keep aside.
To make the potato filling
- Grind together the chili, garlic, and ginger. Take the boiled and mashed potatoes in a bowl. To this add the chili-garlic-ginger paste, salt, chili powder, chopped coriander leaves, asafoetida and salt.
- Mix all the ingredients together. Taste and add salt or chili powder if needed. Divided them into round balls. Keep aside.
- Heat oil for deep frying. When hot, reduce the heat. Take one potato ball and dip it into the gram flour batter and drop it into the oil. Do the same with few more potato balls and fry them together until the batata vada turns brown in color.
- Remove with slotted spoon on to a absorbent napkin. Fry the next batch until all the potato balls are dipped in gram flour batter and fried.
- Next fry the 4 chillies on medium heat. Remove and quickly sprinkle some salt over it. Keep this aside too.
- In a non-stick tava, brush some butter. Slit the pavs/buns horizontally but do not separate them completely. Lightly toast the pavs on both sides.
To assemble
- Keep all the prepared items ready. Take a toasted pav bun, spread the green chutney on both the insides, then spread little of the sweet chutney, over this sprinkle the garlic chutney.
- Take a batata vada (potato vada). Press it lightly between the palms and place this between the chutney-spread pav. Sprinkle more garlic chutney if required. Close the vada with the other end of the pav. Similarly make more vada pavs.
- Serve the batata vada pavs with fried green chillies and extra green and sweet chutneys.
Recipe Nutrition
Calories: 1151 kcal | Carbohydrates: 154 g | Protein: 35 g | Fat: 46 g | Saturated Fat: 23 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 287 mg | Sodium: 1153 mg | Potassium: 1030 mg | Fiber: 14 g | Sugar: 30 g | Vitamin A: 2610 IU | Vitamin C: 29 mg | Calcium: 207 mg | Iron: 7 mg
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