#shorts Vada Pav

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Steam the potatoes in 1 cup of water in an Instant Pot on a trivet: pressure cook 15 minutes, then natural release. (Stovetop steaming also works.)
2. Cool the potatoes, peel them and cut into small cubes.
3. Crush the coriander and cumin seeds coarsely in a mortar and set aside.
4. Heat oil in a medium skillet, add mustard seeds and let them splutter. Add asafetida, turmeric, crushed coriander and cumin, ginger, green chili and curry leaves; cook 1 minute.
5. Add potatoes and salt, then roughly mash to a smooth filling. Stir in sugar and lemon juice, garnish with cilantro, mix well and let cool.
6. Shape into balls and flatten into vadas about 2 inches wide and ½ inch thick (makes 10 to 12).
7. Make the batter: rub the ajwain seeds between your palms, add to besan with turmeric and salt, then gradually add water to a smooth, flowing batter. Stir in baking soda just before frying.
8. Heat oil in a frying pan or kadai; it is ready when a drop of batter rises quickly within 10 seconds.
9. Drip batter from fingertips held at least 6 inches above the oil to form small balls (chura). Fry on medium heat 3 to 4 minutes until light golden and crisp. Drain, then repeat until you have about 1 cup. Cool.
10. Fry whole green chilies in the hot oil for 3 to 4 minutes, drain and sprinkle with salt (optional).
11. Coat each vada thoroughly in batter with a spoon, shake off excess, and lower into the hot oil. Fry 3 to 4 minutes, turning halfway, until golden brown on both sides. Fry in batches.
12. Garlic chutney: grind garlic, fried chura, coconut, salt and Kashmiri chili powder into a slightly coarse chutney.
13. Green chutney: blend cilantro, green chili, garlic, cumin seeds, roasted chana dal (or fried chura), salt, sugar, lemon juice and water until smooth.
14. Slice each pav in the center without cutting through. Spread green chutney on one side and tamarind chutney on the other. Add a vada to the green side, top with garlic chutney and chura, add a green chili, and press closed. Assemble just before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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