NNutriGo
ID
indiansnack· 4 servings

≈405 kkal · P 2.4g · L 6.7g · KH 55.5g (per recipe, TKPI estimate)

Vada Pav

Vada Pav
Photo: Jpatokal, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 4 medium potatoes, boiled and mashed
  • 2 green chilies, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 cup gram flour (besan)
  • 1/4 tsp baking soda
  • Oil for deep frying
  • 4 pav buns
  • 1/2 cup green chutney (coriander‑mint)
  • 1/2 cup tamarind‑date chutney

Instructions

  1. 1Heat oil in a pan, add mustard seeds and let them splutter.
  2. 2Add mashed potatoes, green chilies, ginger‑garlic paste, turmeric, coriander leaves, lemon juice, and salt; mix and cook for 2 minutes, then let the mixture cool.
  3. 3Shape the potato mixture into small balls about 2 inches in diameter and set aside.
  4. 4Whisk gram flour with water to a smooth batter, add baking soda and a pinch of salt.
  5. 5Heat oil to medium‑high, dip each potato ball into the batter, and deep‑fry until golden brown, about 3‑4 minutes; drain on paper towels.
  6. 6Slice each pav horizontally and lightly toast on a skillet with a little butter if desired.
  7. 7Spread green chutney on the inner sides of the bun, place a fried vada, drizzle tamarind‑date chutney, and serve hot.

Source: llm-generated