Vada Pau at its Original Best!

Vada Pau… the universally popular anytime indulgence!
It is India’s Vegetarian answer to the Burger and the single most popular street food along with chaat… that excites overwhelming emotion in the best of us! 🙂

Method:

For the vada…
Roughly pound ginger, garlic and green chillies to a coarse paste.
Heat oil, add rai, Kari patta and the chilli paste.
Cook for a minute, add mashed potatoes, haldi and salt followed by lots of freshly chopped dhania.
Mix to combine. Cool and form into flat round balls.
Make a thick batter with besan, salt, red chilli pwdr, haldi and 1/2 a tsp of baking pwdr.
Dip the potato balls into the batter and deep fry on medium heat, drain on a paper towel.

For the green chutney…
Grind fresh dhania, with green chillies and a small piece of ginger.
Add salt, a little sugar and lemon juice to taste.

For the dry garlic chutney…
Grind khopra (dry coconut) garlic and red chilli powder.
Heat oil and roast the mix for a minute.
Mix in some crushed besan boondi to add bulk, and some salt to taste…..ready.

Note: you can make besan boondi from leftover besan batter after making the vadas.

For the fried green chillies…
Slit green chillies.
Toss lightly in salt and deep fry.

Bringing it together…
Slit Pav, spread the green chutney on the top half.
Spread the dry garlic chutney generously on the bottom half and top with a vada.
Serve along with a generous helping of fried green chillies!

For making Fresh Homemade Pau…
EASY NO-FAIL RECIPE FOR PAU
These are especially rewarding to make, as their texture is far better than the bakery ones and come with no added preservatives to increase shelf life!
As you bake them, your whole house smells wonderful. As you break open each Pau, you will marvel at the fabulously soft texture and as you take a bite, Mmmmmm…You will soon be finding excuses to enjoy them with any and every thing!

For a healthier version….
VADA SANS PAU IN APPE PAN