Indian Burger - Batata Vada Pav

Weekend has arrived with its trademark enthusiasm, excitement and anticipation. Anticipation of the outings to be undertaken, friends to be met, pending tasks to be finished and great meals to be enjoyed. And I try to entertain the esteemed weekend by welcoming it with a hearty breakfast or brunch . And filled with gratification, it (weekend) promises to give us the perfect two days. Small bribe, which makes everyone happy, including me who gets a nice recipe to blog about. This is what we call win-win situation.

So here's the popular Mahrastrian street food Batata Vada Pav, Batata meaning potato, Vada meaning deepy fried patty and Pav is Bun. So it's basically our challenger to Big Mac. And where Big Mac loses on health count with its cheese and mayonnaise, Vada Pav loses out on being deep fried. Tried baking it, but then that's like making Kentucky Baked Chicken- it's just not the same. Well I did try to shallow fry (a humble attempt to reduce the guilt) and it worked. 

Batata Vada Pav Recipe

Potatoes medium - 5-6 (boiled)
Onion - 1 large (chopped)
Green Chillies - 2 (chopped)
Ginger fresh - 2 tsp (grated)

Mustard Seeds - 1/2 tsp
Curry leaves - 3-4
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Red chilly powder -1/2 tsp (Or as per liking)
Salt - As per taste
Lemon Juice - 1/2 tsp
Jeera Powder - 1/2 tsp
Chaat Masala - 1/2 tsp (Optional)
Roasted Chana Dal  -1 tsp (Optional)
Oil- 1 tbsp plus  for frying
Besan - 1/4 cup
Buns - 4-5 (non sweet)


Step 1: Making the filling
Boil potatoes. Remove skin and mash nicely. Heat 1 tbsp oil in kadahi/ wok. Add black mustards seeds and curry leaves. When the mustard splutters, add cumin. Let this splutter too. Add chopped onion, green chillies and ginger. Saute for a minute till onion is pink. Then add mashed potato and roasted chana dal (if using). Add salt, turmeric, red chilly powder and jeera powder. Mix it all well and remove from heat. You don't need to cook the potatoes too much, since it will be fried. Add lemon juice and chaat masala. Let the mixture cool slightly. Taste the filling at this stage and adjust as per recommend. Please note that vada pavs are meant to be little hot and spicy.

Step 2: Making the coating
Take besan in a bowl and add little water to make a thick paste. Mix it well to ensure no lumps remain. Season with salt, turmeric and chilly powder. (important else the coating will be very bland).

Step 3: Frying the vadas
Heat oil in pan. While its getting hot, wet your palm slightly and make balls of the potato mixture. The size of the patty should be large enough to fit the bun you are using. 
Once all balls are made, roll them in the gramflour paste, so that it covers it well. One way is to make balls, fry them and flatten them later. I made patties, so that with lesser hieight it would cook well while frying. Now fry all the balls/ patties till nicely browned. Keep on tissues to drain excess oil.

Step 4: Making the vada pavs
Slit the buns horizontally into two and lightly toast them on tawa/ griddle pan. Sandwich the patty with some green chutney between the two bun slices. Serve hot. 

I strongly recommend to have the green chutney along with it. 

Coriander Chutney Recipe

Coriander Leaves - 1 cup (Washed & roughly chopped)
Tomato - 1 medium
Fresh Ginger - 1 tbsp
Garlic chopped - 1/2 tbsp
Salt as per taste
Green chillies - 2

Method: Simply blend all of it in your mixer. You can add little freshly roasted and powdered jeera powder to add to the flavour. 

Pleased to send this as my enter to Cooking4allseasons' Breakfast Mela.

You Might Also Like