At a Glance
- Prep Method: null
- Yield: 8
Recipe By: Destino Restaurant
Ingredients
- 1/4 cup butter
- 8 pav or slider buns, split
- 8 teaspoons Dry Garlic Chutney (recipe below)
- 8 Potato Vada (recipe below)
- 1/2 cup Green Chutney (recipe below)
Dry Garlic Chutney:
- 1 teaspoon vegetable oil
- 1/2 cup grated dried coconut
- 1/3 cup peeled garlic cloves
- 2 tablespoons red chili powder
- Salt
Potato Vada:
- 1-2 green chiles
- 3 garlic cloves
- 1 (1 1/4inch-thick) slice peeled ginger
- 1/4 cup chopped cilantro
- 12 large potatoes, boiled, peeled and mashed
- Salt
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 6 curry leaves, julienned
- 3/4 teaspoon turmeric, divided
- 1 cup chickpea flour
- 1/4 teaspoon red chili powder
- 1/2 teaspoon baking soda
- Vegetable oil for frying
Green Chutney:
- 2 cups chopped cilantro
- 1/2 cup chopped mint
- 1/4 large onion, sliced
- 1 cup yogurt
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt
Preparation
In a sauté pan, melt butter over medium heat. Place buns in pan, cut side down; cook about 5 minutes or until browned. For each Vada Pav, sprinkle 1 teaspoon Dry Garlic Chutney on bottom half of bun. Place 1 potato vada on top, pressing to flatten it slightly. Spread 1 tablespoon Green Chutney onto top half of bun; close bun.
To make Dry Garlic Chutney, in a sauté pan, heat oil over medium heat. Add coconut and garlic; sauté 2-3 minutes. Cool; grind in blender with chili powder to a smooth paste. Season with salt; refrigerate in airtight container.
To make Potato Vada, grind chiles, garlic and ginger to a paste. Add chili mixture and cilantro to potatoes; season with salt. In a deep pan, heat oil over high heat. Add mustard seeds; when they start to pop, add curry leaves and 1/2 teaspoon turmeric. Pour oil and spices over potato mixture; mix well. Divide potato mixture into 8 portions; shape into balls. In a bowl, combine chickpea flour, 1/4 teaspoon turmeric, chili powder and a pinch of salt. Add 1 cup water, 1/2 cup at a time, to make a smooth, thick batter. Add baking soda; mix well. In a deep pan, heat enough oil to cover potato balls over high heat. Once oil is smoking, reduce heat to medium. Dip potato balls in batter to coat well. Deep-fry till golden brown.
To make Green Chutney, in blender, grind all ingredients to a smooth paste. Refrigerate in airtight container.
