Vada Pav
Ingredients
- Green Chutney
- 2 1//2 cups cilantro leaves, tightly packed
- 1/2 cup mint leaves, tightly packed ⓘ
- 2 serrano chilis ⓘ
- pinch of salt ⓘ
- 1 tsp lemon juice ⓘ
- Red Chutney ⓘ
- 1 cup dried unsweetened coconut
- 10 cloves garlic ⓘ
- 2 TBSP red chili powder ⓘ
- 2 tsp vegatable oil ⓘ
- Pinch of salt
- Batter
- 1 cup garam masala flour ⓘ
- 1/2 tsp tumuric ⓘ
- 1/2 tsp red chili powder
- Pinch of salt ⓘ
- Potato mixture
- 2 lbs yukon gold potatoes (about 5)
- 1 quart plus 2 tsp vegetable oil
- 1 1/2 tsp black mustard seeds ⓘ
- 6 curry leaves, torn ⓘ
Instructions
- Green Chutney
- Combine all ingredients in a food processor with 1/4 cup water. Process until thin sauce forms.
- Red Chutney
- Whisk together ingredients in a food processor until thick paste forms.
- Batter
- Whisk together ingredients in large bowl, adding 3/4 cup water until smooth batter forms. Let rest at least 15 minutes.
- Potatoes
- Peel and halve potatoes and boil until fork tender, about 20 minutes. Drain and mash.
- Heat 2 tsp oil in skillet over medium heat. Add mustard seeds and curry and cook until seeds start to pop. Add garlic, ginger and chilis and cook briefly. Stir in potatoes, cilantro and salt.
- Divide into 8 equal portions and roll into balls. Heat 1 qt oil to 325 degrees. Roll potato balls in batter and add to hot oil one by one. Cook until golden, about 3 minutes.
- Spread red and greed chutneys on bottom and top of rolls. Place potato balls in buns and press slightly.
Nutrition & Diet Analysis (per serving)
651
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).