Vada Pav

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Steam the potatoes in an Instant Pot on a trivet with 1 cup water for 15 minutes at high pressure, then let the pressure release naturally. (Stovetop steaming also works.)
2. Cool, peel and cut the potatoes into small cubes.
3. Coarsely crush the coriander and cumin seeds with a mortar and pestle.
4. Heat oil in a medium skillet. Let the mustard seeds splutter, then add the asafoetida, turmeric, crushed seeds, ginger, green chili and curry leaves and cook for 1 minute.
5. Add the potatoes and salt, then roughly mash until smooth. Stir in the sugar and lemon juice, add cilantro, mix and cool. Shape into balls and flatten to about 2 inches wide and ½ inch thick, making 10 to 12 vadas.
6. For the batter, add besan to a bowl with the crushed ajwain, turmeric and salt. Gradually add water to make a smooth, flowing batter. Add baking soda just before frying and stir briefly.
7. Heat oil in a frying pan or kadai. Test it: a few drops of batter should rise within 10 seconds.
8. Make chura: shape small rounds of batter in the oil by shaking it off your fingers from at least 6 inches above. Fry on medium heat for 3 to 4 minutes until light golden and crisp. Drain and cool. Repeat until you have about 1 cup.
9. Fry the green chilies in the hot oil for 3 to 4 minutes, drain on paper towels and sprinkle with salt. (Optional.)
10. Dip each vada in batter, coating it evenly and shaking off excess, then carefully add to the hot oil. Fry 2 or 3 at a time for 3 to 4 minutes, turning halfway, until golden brown on both sides.
11. For garlic chutney, grind garlic, chura, coconut, salt and Kashmiri chili powder into a slightly coarse chutney.
12. For green chutney, blend cilantro, green chili, garlic, cumin, roasted chana dal (or chura), salt, sugar, lemon juice and water until smooth.
13. Slice each pav in the center without cutting all the way through. Spread green chutney on one side and tamarind chutney on the other. Place a vada on the green chutney, 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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