Batata Vada Pav, The Indian Burger
8 April, 2017
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 Â
- 8 pav buns
- For Batata Vada; 250 gm potatoes boiled and mashed
- 1 green chillie
- 4 cloves garlic
- 1 piece ginger
- 1/2 tsp chili powder
- 1 tbsp chopped coriander leaves
- a pinch of asafoetida
- salt to taste
- For the vada coating; 200 gm besan or gram flour
- bit of turmeric powder
- 1/4 tsp chili powder
- a pinch of asafoetida
- salt to taste
- For the green chutney: 1 cup coriander leaves
- 1/4 cup mint leaves
- 3 green chillies
- 1/2 tsp cumin powder
- 1/4 tsp chaat masala
- 1/2 grated ginger
- lemon juice to taste
- salt to taste
- For the sweet chutney; 10 to 12 dates
- 2 tbsp crushed jaggery
- 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 roasted peanuts
- 1 tbsp roasted sesame seeds
- 1 tbsp grated coconut
- 1 tbsp chili powder
- small quantity of tamarind
- salt to taste
- For the fried green chillies; 4 green chillies
- oil as much needed
- salt
- butter to toast the pav or bun
- oil for deep frying the batata vadas
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InstructionsÂ
- 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, chilli 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, chilli powder. Whisk well and keep aside.
- To make the potato filling, grind together the chilli, garlic, and ginger. Take the boiled and mashed potatoes in a bowl. To this add the chilli-garlic-ginger paste, salt, chilli powder, chopped coriander leaves, asafoetida and salt.
- Mix all the ingredients together. Taste and add salt or chilli 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 toated 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.
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