Full written recipe of Vada pav Prep time: 20-25 minutes Cooking time: 15-20 minutes Serves: 7-8 vadas
Ingredients:
For batter:
Besan 1 & 1/2 cups
Salt to taste
Ajwain a pinch (optional) Baking soda a pinch (optional) Water as required
For kharda (chilli garlic paste): Garlic 4 cloves
Ginger a small piece
Green chillies 4-5 nos. (adjust spiciness according to your preference)
A pinch of salt
For thecha (spicy green chutney):
Fresh coriander a handful Green chillies 5-6 nos. (adjust spiciness according to your preference)
Garlic 5-6 cloves
Ginger ½ inch
Salt to taste
Water as required
For aloo mixture: Oil 2 tbsp
Rai (mustard seeds) 1/4th tsp Jeera (cumin seeds) ½ tsp Hing (asafoetida) 1/4th tsp Kadi patta (curry leaves) 8-10 nos.
Kharda
Turmeric powder ½ tsp
Salt to taste
Garam masala a pinch Potatoes 8-10 medium size (boiled & mashed)
Lemon juice 1 tbsp
Fresh coriander a handful (chopped)
For red vada pav chutney: Chura 2 cups
Garlic 8-10 cloves
Salt to taste
Red chilli powder 1 tbsp
Oil for frying the chura & vadas Assembly:
Crispy vadas
Pav
Thecha Sweet chutney Chopped onions
Fried green chillies
Method:
For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps. Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency. Once whisked well, let the batter rest for a minimum time of 25-30 minutes, by the time the batter rest you can make other components. For kharda, add all the ingredients in a mixer jar and grind to make a paste. Keep aside to be used later while making the aloo mixture. For thecha, add all the ingredients in a grinding jar and grind to make a paste, make sure to add little water while grinding, even if the chutney is coarse its totally fine. Keep in the fridge to serve later with vada pav. For the aloo mixture, set a pan on medium heat, add oil and let the oil heat further add jeera & rai and let them crackle. Once they start to crackle, add the kadi patta, hing & the kharda made earlier, mix and cook on medium flame for 1-2 minutes. Further add turmeric powder, garam masala & salt, stir briefly for 30 seconds on low heat, further add boiled potatoes, increase the flame to medium heat & cook for 2-3 minutes, further add some lemon juice & freshly chopped coriander leaves, mix & cook for last 5-6 minutes. Aloo mixture is ready, keep aside to cool down to room temperature. For making the vada pav red chutney, We need fried garlic, first prick the garlic with toothpick and deep fry briefly for 30-60 seconds, remove and keep aside to be used in making the vada pav chutney. Now make chura for vada pav chutney, for that, set oil in pan on medium heat, take the vada pav batter & give a mix, dip your fingers in the batter and randomly drizzle and drop in hot oil, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Keep aside to cool down. For vada pav chutney, add 2 cups crispy chura in a mixer along with fried garlic, salt & red chilli powder, use pulse mode and grind to fine powder. Your red vada pav chutney is ready, serve with vada pav, you can also store in an airtight container and store in the fridge for up to a week. As now all the major component for vada pav is ready, let’s make hot crispy vadas, first start by shaping, take a spoonful of aloo mixture and roughly shape in ball, further lightly flatten with hands, shape all the vadas in same way. Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter, use your thumb to even out the coating & slide the besan coated vada balls in hot oil for deep frying, deep fry in hot oil on medium high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour, fry all the vadas in same way, crispy hot vadas are ready. For fried green chillies, take as many green chillies you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chillies for 15-20 seconds and serve with hot crispy vada pav. To serve, slit the pav in two, apply the thecha or sweet chutney as per your preference, add vada pav red sukha chutney, place the hot crispy vadas and close, serve immediately with fried salted green chillies. Also add some chura for that extra crispiness. You can tweak the addition of elements like chutney as per your preference.
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