vadapav
At the heart of street food, this buttery & spicy goodness hits all the right spots. It is usually served as a post lunch - pre dinner snack along with some piping hot chai.
Vada refers to the potato fritter and pav to the bun. Feel free to use any soft bread available on hand.
*makes 6*
Vadas:
500g potatoes
1 tbsp oil
½ tsp mustard seeds
½ tsp adad daal
5-6 curry leaves
½ tsp turmeric, divided
1 tsp ginger chili paste
½ tsp garam masala
1 tsp salt, divided
1 tsp aamchur (dry mango) powder
handful of cilantro, finely chopped
Coating:
1 cup besan (chickpea flour)
1 tsp chilli powder
½ tsp turmeric
¼ tsp salt
½ cup water
Assemble:
¼ cup cilantro chutney (skip the peanuts)
¼ cup wet lasan chutney
3 tbsp butter
1 tbsp garam masala
1 tbsp cilantro, finely chopped
6 pavs / buns / rolls / bread
Vadas: Boil the potatoes whole. Once cool to handle, peel and mash. Next, heat a skillet with oil on medium low. Add the mustard seeds, urad daal and curry leaves and let it crackle. Next, add turmeric, ginger chilli paste, garam masala, salt, aamchur powder, potato mash and mix well. Continue to cook for another 5 minutes. Allow to cool slightly before proceeding to step 2.
Coating: Preheat oven to 375° F (190° C) and oil a baking sheet. Mix all the ingredients thoroughly. Make about 20g balls of the vadas. Gently roll each ball in the coating with a spoon. Place each ball on an the oiled baking sheet. You will have about 12 vadas. Place the baking sheet in the oven for 30 minutes.
Assemble: Slightly melt the butter in a microwave and stir in the garam masala and cilantro. Place a skillet on medium heat. Butter both sides of pav/bread with the compound butter. Slightly toast each side as preference. Apply about ¼ tsp of green chutney and ¼ tsp of lasan chutney or as desired on the inside of the pav. Simultaneously, heat the vada on the skillet. One pav will require one vada. Slightly smash the vada and place it inside the pav. Serve hot!