Vada Pav | मुंबई का फेमस वडा पाव | Chef Harpal Singh

#vadapav is Mumbai's most popular street food! Spicy potato filling is sandwiched between burger buns and layered with a spicy garlic chutney!
#ultavadapav

Ingredients Quantity

For Sukha Chutney.

Oil 1 ½ tbsp
Sesame seeds 1 tbsp
Garlic Cloves chopped 10-12 no’s
Dry Coconut grated 1 no
Kashmiri red chilli powder 1 tbsp
Salt to taste.

For Sweet Chutney.

Water as required
Tamarind soaked 100 gm.
Dry ginger powder ½ tsp
Fennel powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Sugar 4 tbsp
Black salt ½ tsp
Salt to taste
Cumin powder ½ tsp.

For Vada Pav & Fried Chillies

Oil 2-3 tbsp + for deep frying
Asafoetida ½ tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Curry leaves 8-9 no’s
Ginger chopped 1 tbsp
Green chilli chopped 3 no’s
Salt to taste
Turmeric powder 1 tsp
Potatoes boiled 4no’s
Coriander chopped 2-3 tbsp.

For Batter.

Gram flour 2 cups
Carom seeds a pinch
Asafoetida a pinch
Turmeric powder ¼ tsp
Water as required.
Green chillies slit 6-7 no’s
Salt to taste.

Method:-
For Sukha Chutney.
1. Set a pan and heat up add oil, sesame seeds, garlic chopped mix well and roast until its light brown.
2. Now add dry coconut grated mix well and roast for few mins then turn off the flame.
3. Now take a mixer grinder and add the roasted masala, red chilli powder and salt grind into a coarse powder.
4. Remove in a bowl and keep aside for further use.

For Sweet Chutney.
• Now in that same pan add water, tamarind soaked, dry ginger, fennel seeds powder and Kashmiri red chilli powder, sugar mix well.
• Then add Black salt and salt mix well.
• Bring it to boil then add cumin powder mix well.
• Then strain the chutney in a bowl and keep aside.
For Vada Pav & Fried Chillies.
1. Take a deep pan add oil, asafetida, cumin, mustard seeds mix well for few sec.
2. Then add curry leaves , Ginger and green Chillies chopped mix well and saute.
3. Add Salt and turmeric powder and mix well and saute for few sec.
4. Now add the boiled potatoes crushed and mix well.
5. Then add chopped coriander mix once more and remove in a bowl and keep aside for further use.
6. Take a bowl add the gram flour, carom seeds, asafoetida, turmeric powder add water gradually and mix well.
7. To make smooth batter and make sure there should not be any lumps.
8. Make sure the batter should be in a running/flowy consistency mix well, keep aside and rest for 10-15 mins.
9. For fried green Chillies, take green Chillies, now make a slit with a knife without dividing in half.
10. Fry the slit green Chillies for 15-20 seconds & immediately coat with salt and keep aside.
11. Let’s make hot crispy vadas, first start by shaping, take a spoonful of aloo mixture and shape in ball,
12. Further lightly flatten with hands, and shape all the vadas in same way.
13. In a kadai set oil for deep frying mix the batter once again & coat the vadas with the batter.
14. Slide the besan coated vada balls in hot oil deep fry until the vadas take their shape, fry until they are crispy & golden brown in colour.
15. Remove in a plate with absorbent paper.
16. To serve, place a serving tray with bowls.
17. Then pour all the chutneys in the bowl.
18. Slit the pav in two, apply green chutney, sweet chutney, add red sukha chutney, place the hot crispy vadas and close.
19. Serve immediately with fried salted green chillies.


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