Healthy and Unique Vada Pav Recipe Online

 

Vada Pav is nothing short of a state-wide fad in Maharashtra, the state of its origin. It serves as a snack, brunch meal, and even breakfast for many. 

What seems like an Indian rendition of the globally popular Burger, actually has more versions than you think. The versions largely change with the combination of the sauces (or chutneys) used while the Vada remains constant. 

Here’s a detailed explainer on a healthy and unique vada pav recipe that combines a green chutney and dry garlic chutney. 

Table of Contents

• Ingredients 

• For Green Chutney

• For Dry Garlic Chutney

• For Vada Pav Stuffing

• For Vada Covering 

• For Serving 

• Instructions

• For making Green Chutney

• For making Dry Garlic Chutney

• For making Stuffing for Vada

• For making Vada

• For assembling Vada Pav

• Conclusion 

Ingredients

For Green Chutney

• 1  to 1 ½ cups coriander leaves (Dhaniya)

• ¾ to 1 tablespoon Dalia /Fried Gram /Dried Coconut (Optional)

• ½ teaspoon Cumin (Jeera)

• 2  hot Green Chilies (or as per your taste)

• 2 small Garlic cloves (lehsun) 

• 1 teaspoon Lemon Juice (or as needed) 

• Water as needed 

• Salt as needed

For Dry Garlic Chutney

• 6 to 8 Garlic Cloves (Lehsun)

• 6 to 10 Red Chilies 

• ½ to 1 cup Dried Coconut 

• 1 tablespoon Peanuts (Optional)

• ½ teaspoon Red Chili Powder 

• Salt as needed

For Vada Pav Stuffing

• 3 medium Potatoes (Aloo) – 2 ¼ cups crumbled

• 2 to 3 Green Chilies 

• ¾ inch Ginger (Adrak)

• 2 to 3 cloves of Garlic (Lehsun)

• 1  tablespoon Oil

• ¼ to ½ teaspoon Mustard

• 2  pinches Asafoetida (Hing)

• 1 sprig of Curry Leaves

• 1/8 teaspoon Turmeric (Haldi)

• 1/8 teaspoon Red Chili Powder (Optional)

• Handful coriander leaves chopped

• Salt as needed

For Vada Covering

• ¾ cup Gram Flour (Besan)

• 2-3 tablespoon Rice Flour or Cornflour

• Salt as needed

• Pinch of Asafoetida (Hing)

• Tiny pinch of Baking Soda (Optional)

• 1 pinch Turmeric (Haldi)

• 1/8 tsp Red Chili Powder (Optional) 

• Oil for deep frying

For serving

• 7 to 8 Pav

• 7 to 8 Green Chilies Deseeded

Instructions

For making Green Chutney 

1.   Pluck some coriander leaves, keep the tender stalks if you like. Rinse the plucked leaves a few times and drain them well in a colander.

2.   Add all the ingredients into a blender jar. Add 1 tablespoon of water at once, and blend until smooth to make a thick paste.

3.   Add salt, lemon juice and green chili as per your taste. Make sure that the chutney is not very runny, else it makes the pav very soggy quickly.

4.   Store the prepared chutney in a clean and dry airtight glass container and refrigerate it to use later.

For making Dry Garlic Chutney

1. Skin the garlic and dry roast for 2-3 mins.

2. Add some red chilies and roast until crisp. Transfer them to a plate and set them aside to cool.

3. Add some coconut to the same pan and just allow it to turn hot. Transfer the coconut to a plate and let it cool for a while.

4. If you choose to use peanuts, dry roast them until they get golden.

5. Powder the prepared red chilies with red chili powder and salt. Then add the garlic and blend once. 

6. Add the coconut and peanuts. Powder them a little coarsely and set the mix aside.

For making stuffing for Vada

1.  Boil the potatoes until just done. Make sure they are firm and not mushy. You can use a pressure cooker, steamer, or pot to boil them.

2.  Once boiled, crumble them lightly.

3.  Make a coarse paste using green chili, garlic and ginger.

4.  Heat 1 tablespoon of oil in a pan. Add mustard, when they begin to crackle.

5.  Now add curry leaves and fry them until crisp.

6.  Pour the ginger garlic and green chili paste. Fry the mix on low heat until it turns fragrant.

7. Next put in hing, salt, turmeric and red chili powder and mix these well. Then add potatoes and coriander leaves. Turn off the stove and mix everything well.

8. Let this mixture cool down, then make 7 to 8 balls.

For making Vada

1. Heat some oil for deep frying the potato balls.

2. Add some gram flour and rice flour (or cornflour) to a mixing bowl.

3. Now add salt, hing, turmeric and red chili powder (optional). Mix everything well, adding water as needed and make the batter neither too thick nor too thin. Check if the salt and spice are as per your liking and adjust if needed.

4. When the oil gets hot enough, add a tiny pinch of soda to the batter and mix it well. This is optional.

5. Drop a small amount of batter in the oil to check if it is hot enough. The batter should rise, once put in the oil.

6. Turn the flame to a medium setting.

7. To coat all the potato balls with the batter, dip each ball in the batter and then drop in the oil. You can use your fingers or a tablespoon to do this. You can drop about 3 to 5 balls in each batch depending on the size of your cauldron.

8. Do not disturb them for a few moments, gently stir and fry until they get golden.

9. Drain them using a kitchen tissue.

10. Deseed the green chilies to prevent them from bursting. Place the green chilies in a mesh strainer or colander. In the same hot oil, fry the deseeded green chilies lightly.

11. Do not over fry them.

For assembling Vada Pav

1. Slit each pav bun to sandwich it. Make sure one side is intact.

2. Smear some green chutney on both the inner sides of the pav. Next sprinkle some garlic chutney.

3. As a final step to our vada pav recipe, place a batata vada inside the bun. You can also flatten the vada first and then place it.

4. Serve vada pav with some fried chilies and chutney on the side.

Conclusion 

One of the best things about Vada Pavs is their versatility. You can experiment with different chutneys and vada fillings to add several different flavors.

So, start with this recipe and then find your way to your own exclusive Vada Pav.

To find some more recipes and browse our wide range of quality products, visit us at- https://indiagateflours.com/.