Indian Burger aka “Vada Pav” is a classic vegetarian street food. This is one of the most popular fast food and originally belongs to Maharashtra. Busy Mumbaites love to enjoy this quick snack along with a hot cup of Masala Chai. Basically made from potatoes, gram flour, spices; this fried snack is sandwiched between fresh local bakery buns traditionally known as pav. You can have your pav plain, buttered or fried. The original vada pav is always served with spicy hot garlic – peanut chutney and a green chilli. These days there are lots of variations where people enjoy sweet tamarind chutney and green chutney applied on pav. Few also like to grate cheese over it. Plain or spiced up according to your own choice … this Indian snack has become quite popular all over the world. Happy Cooking!!!
Total Time:
Preparation Time: 30 mins
Cooking Time: 15 mins
Ingredients:
FOR FILLING:
500 g boiled, peeled and mashed potatoes
4 large garlic cloves 1 large green chilli 1 tbsp finely chopped coriander leaves 1 tbsp oil ½ tsp mustard seeds Pinch of hing 5 to 6 fresh curry leaves ½ tsp garam masala ¾ tsp turmeric powder ½ tsp chilli powder 1 tsp cumin – coriander seed powder ½ tsp amchur powder (dry mango powder) 1 tbsp sugar Salt as per taste FOR THE COATING: ½ cup bengal gram flour, sifted (besan) Pinch of turmeric powder Pinch of baking soda 1 tsp hot oil Salt to season
OTHERS:
10 pav (pav bhaji buns)
Butter to fry (optional) Garlic chutney Oil to fry the vadas |
Method:
Keep oil to heat in a frying pan for the vadas to be deep fried.
Take a stone pestle & mortar grinder. Roughly chop garlic and green chillies and keep in the grinder. Add a pinch of salt and coarsely grind with the stone to form a rough paste. Keep aside
Now take a deep bowl and add in mashed potatoes. Add chilli-garlic paste season with salt, turmeric powder, amchur powder, cumin – coriander seed powder, sugar, chilli powder along with garam masala. Mix well to form a mixture.
In a small frying pan take about a tbsp of oil. Once oil is hot, add in mustard seeds and hing. Let the seeds crackle and then add in fresh curry leaves. Immediately pour this tempering over potato mixture. Add in coriander leaves and mix well.
Divide the mixture into 10 equal portions. Roll out each portion into a ball and press the ball between palms to form into a pattie.
To prepare the coating mixture, take sifted bengal gram flour in a separate bowl. Add in pinch of turmeric powder and baking soda. Season with salt and mix well. Add about ¼ & 1/8 cup of water. Mix to form into a paste. Add about a tbsp of hot oil from the oil that is getting hot for the vadas to be deep fried. Mix well. Hot oil helps the coating to get a bit crispy.
To deep fry, gently dip each vada filling into the coating mixture. Remove excess batter and carefully keep the vada into hot oil. Turn heat to medium and deep fry till the vadas become lightly golden brown. You can fry about 3 to 4 vadas together depending upon the size of your frying pan.
Once done, remove the vadas onto a tissue paper to soak off excess oil.
To make the pavs, slice each pav into two halves. Spread butter over it and fry on a hot flat pan or tava. This is optional. If desired, pavs can be sliced and used rite away.
To enjoy the vada pav’s, spread garlic chutney over the bottom half. Place the fried vada on it and top of with the other half of the pav to make a kind of burger.
Enjoy immediately with a cup of hot tea. If you like spicy food, serve it with fresh green chillies and some extra garlic chutney on side.
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