Vada Pao

Prep: 20 mins Cook: 15 mins Number of Portions: 04

Ingredients

    For Batter
  • Besan - 1 cup
  • Salt - 1 tsp
  • Chilli powder - 3/4 tsp
  • Turmeric - 1/2 tsp
  • Water - 1 cup
  • Pao (soft buns) - 6 nos
    For Potato
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Hing - 1/2 tsp
  • Green chilly chopped - 2 no
  • Curry leaves - handful
  • Ginger Chopped (optional) - 2 tsp
  • Garlic Chopped (optional) - 2 tsp
  • Turmeric - 1/2 tsp
  • Potatoes Boiled - 1 1/2 cup
  • Salt - 3/4 tsp & Oil - For frying
    For Garlic Chutney
  • Oil - 2 tbsp
  • Garlic Cloves - 12 nos
  • Peanuts - 1/4 cup
  • Sesame Seeds - 3 tbsp
  • Kashmiri Chilly Powder - 1 tbsp
  • Coriander Powder - 1/2 tbsp
  • Salt - 1tsp
  • Grated coconut(dried) - 1/2 cup

Method

  • To make the batter combine all the dry ingredients and whisk it. Add water and make it into a thick pouring batter.
  • For the potato mixture heat oil and add hing & mustard seeds, once it pops add chopped green chilly and curry leaves.
  • Add the ginger and garlic (optional) and sauce for 2 minutes. Now add turmeric and give a quick stir.
  • Add boiled & roughly mashed potatoes along with salt and cook them for 3 minutes.
  • Remove and let it cool completely.
  • Now make round balls of the potato mixture and dip it in the batter and deep fry on medium hot oil.
  • Once cooked remove and the vada is ready.
  • To make garlic chutney heat a pan and add oil.
  • Add garlic cloves and lightly cook them.
  • Add peanuts and cook till lightly toasted.
  • Add sesame and turn off the fire.
  • Now add chilly powder, coriander powder, salt and dried coconut.
  • Mix and place them back on fire to stir fry them for 2 minutes.
  • Remove and add this mixture into a blender and make a coarse powder. Garlic chutney is ready.
  • Now take a pao and slit it in the middle.
  • Place the vada inside the bread and sprinkle with garlic chutney.
  • Press gently and serve.