Garlic Chutney Vada Pav
Preparation time 30 Minutes
Cooking time 10 Minutes
Red chilli powder - 3 tbsp
Chaat masala - 1 tbsp
Black pepper - 1 tsp
Lemon juice - 20 ml
Powdered sugar - 1 tsp
Ghee - 1 tbsp
Chopped ginger - 1 tbsp
Chopped green chilli - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tbsp
Garlic cloves - 6-7
Boiled potatoes - 2
Besan - 1 cup
Oil - For frying
Fried green chilli - 2-3
Pav bun - 4
1) Start with washing the potatoes and boiling them.
2) While the potatoes are boiling, start preparing the garlic chutney by combining 1 tbsp of red chilli powder, chaat masala, black pepper, lemon juice, powdered sugar and fried chopped garlic. Mix it all, this will form a thick paste that is super spicy and tangy.
3) Once the chutney is done, make the tempering for the vada. Heat a Circulon saute pan and pour in the ghee, add in the chopped ginger, chopped green chill and mustard seeds and stir till they start popping.
4) Add in the salt, 1 tsp of turmeric, 1 tsp of red chilli powder and then add in the grated boiled potatoes. Combine it all to get a bright yellow potato mixture.
5) Cool the mixture, and then make small balls with the potatoes mixture.
6) In a wide round bowl, add the besan, 1 tsp turmeric, 1 tsp red chilli and some salt and whisk while adding water to form a thick flowy batter like that of a cake.
7) Heat oil for deep frying, now one by one dip the potato balls in the batter and deep fry till crispy.
8) Slice open the pavs and toast them with some butter.
9) Construct the vada pav by applying some mint sauce on the base, crushing a potato vada on top and topping it with the homemade garlic chutney from before. Garnish with an onion ring and fried chilli and serve.
The ultimate street food dish made in the traditional way and also in an innovative new way so that you don’t have to go through with the whole hassle of wrapping the momos properly in the skin.Read more