Thursday, November 24, 2016

Inside Out Pav Vada

Pav vada is an Indian burger with filling made by deep frying a potato patty, mixed with assorted spices, in gram flour batter. I've tried a little different version of making pav vada in this recipe. Instead of bread on the outside, I've put bread inside the potato stuffing. Everything is same as you would normally make it. It's just a different way to serve pav vada. This dish is great as a party starter/ appetizer. The best part? No bread crumbs! It's tasty and delicious. Enjoy!

Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 (makes 12 vada)

  • 3 medium size potatoes (boiled, peeled and mashed)
  • 3 green chili, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon ginger, chopped
  • 1/4 teaspoon turmeric powder
  • Pinch of garam masala
  • 1 tablespoon fresh lemon juice 
  • Pinch of sugar
  • Pinch of hing
  • 1/4 cup fresh coriander leaves, chopped
  • 1 tablspoon oil
  • Salt to taste
  • 6 green chili, fried
  • Dry red garlic chutney
  • 6 slices of bread
  • Oil for deep frying
For the Outer Covering:
  • 3/4 cup besan/gram flour
  • 1 tablespoon rice flour
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon dhanajeera powder
  • Pinch of hing
  • A pinch of baking soda
  • Salt to taste
  1. In a mortar and pestle, pound the green chilis, ginger and garlic.
  2. On a pan, heat oil and add hing, the pounded mixture, turmeric powder, garam masala and sauté for a few seconds. Then, add the mashed potatoes, salt and mix well. Add green coriander leaves, lemon juice, pinch of sugar and continue to mix well. 
  3. Remove from the stove and cool. Divide the mixture into twelve equal portions. Next, on a chopping board, cut the slices of the bread into four squares. Take two of the squares, apply dry garlic chutney in between two squares and cover the bread with aloo stuffing. Prepare each of the balls in the same way.
  4. For the outer covering, combine all the aforementioned ingredients in a bowl and make a batter using water. (approx. 1/3 cup of water)
  5. Dip each potato ball into the batter and allow it to coat the ball well.
  6. Heat oil in a kadai and deep fry each ball in hot oil until it is golden brown. Drain on absorbent paper and keep aside. 
  7. Serve hot with fried green chili and dry red garlic chutney.

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