Vada pav recipe | How to make vada pav at home

Name: Vada pav recipe | How to make vada pav at home
Total time: 45 min
Ingredients: 1–1 ½ cups + 3 tbsp Cilantro; ½ tsp Cumin; 2 + 2–3 + 7–8 Chili pepper; 2 + 6–8 + 2–3 cloves Garlic; 1–2 tsp Lemon; ¼ tsp + ¼–½ tsp + ½–¾ tsp + ¼ tsp Salt; 1–2 tbsp + ½–1 cup Coconut, dried; 6–10 Dried chili; 1 tbsp Peanut; 0.76 tsp Chili powder; 3 Potato; ¾ inches Ginger; 1 tbsp Oil; ¼–½ tsp Mustard seed; 3 pinches Asafoetida; 1 sprig Curry; ¼ tsp + 1 pinch Turmeric; ¾ cups Chickpea flour; 2–3 tbsp Rice flour; Tiny pinch soda-bi-carbonate; ¼ cups Tamarind chutney; 7–8 Pav

By Swasthi's Recipes · 45 min

Ingredients

Cilantro1–1 ½ cups + 3 tbsp
Cumin½ tsp
Chili pepper2 + 2–3 + 7–8
Garlic2 + 6–8 + 2–3 cloves
Lemon1–2 tsp
Salt¼ tsp + ¼–½ tsp + ½–¾ tsp + ¼ tsp
Coconut · dried1–2 tbsp + ½–1 cup
Dried chili6–10
Peanut1 tbsp
Chili powder0.76 tsp
Potato3
Ginger¾ inches
Oil1 tbsp
Mustard seed¼–½ tsp
Asafoetida3 pinches
Curry1 sprig
Turmeric¼ tsp + 1 pinch
Chickpea flour¾ cups
Rice flour2–3 tbsp
Tiny pinch soda-bi-carbonate
Tamarind chutney¼ cups
Pav7–8

Instructions

Make the green chutney: rinse the coriander leaves well several times and drain. Blend them with the other chutney ingredients, adding 1 tablespoon of water at a time, until a thick, smooth paste forms. Adjust salt, lemon juice and chili to taste. It should not be runny. Store in a dry airtight jar in the fridge.
Make the dry garlic chutney: dry roast the garlic for 2 to 3 minutes. Add the red chilies and roast until crisp, then set aside to cool. In the same pan, warm the coconut until hot, then cool. If using peanuts, dry roast them over medium heat until golden and aromatic. Grind the red chilies with the chili powder and salt, add the garlic and pulse once, then add the coconut and peanuts and grind co
Make the stuffing: boil the potatoes until just tender but still firm, then cool and crumble lightly. Make a coarse paste of the green chilies, garlic and ginger. Heat 1 tablespoon oil over low heat, add the mustard seeds and wait until they crackle, then add the curry leaves and fry until crisp. Add the chili-garlic-ginger paste and fry until fragrant. Add the asafoetida, salt, turmeric and red c
Make the vada: heat oil for deep frying in a kadai. In a bowl, mix the gram flour and rice flour with the salt, asafoetida, turmeric and red chili powder. Gradually add about 4 tablespoons of water, mixing to a thick, lump-free batter; adjust with more water until neither too thick nor too thin, and adjust salt and spice. If using, add a tiny pinch of soda to the batter. Test the oil: a drop of ba
Fry the chilies: dry the deseeded green chilies well, then fry them lightly in the same hot oil without overcooking. Drain.
Assemble: slit each pav bun, leaving one side intact. Spread green chutney on both inner sides, sprinkle with garlic chutney, and add tamarind chutney if using. Place a vada inside (flattening it first if you like). Serve with fried chilies, tamarind chutney and green chutney on the side.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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