Vada Paav / Indian Vegetable Burger

The popular tea time snack of Maharashtra - the vada pav or I should say the famous Mumbai road side snack. The Mumbai Veggie Burger complete with toppings and a soft square bun (paav).

It is no more the 'poor man's food'.

Potoato Vada is sandwiched between the buns and topped with cilantro peanut sauce and roasted garlic spice blend.  Truly a mouthwatering snack !

It is a long process to prepare them but the end result is worthy of the effort, I should say. And didn't manage to get the real paav so managed it with buns :( . Anyways I am happy with the result. Enjoy!

So here is my first try at Maharashtrian Cuisine.

Vadaa Paav/ Fried Potato Sandwiches


Printable Recipe


INGREDIENTS


For the roasted garlic spice blend


1 tablespoon vegetable oil
1/2 cup raw peanuts
1 tablespoon coriander seeds
1 teaspoon cumin seeds
6 medium cloves thinly sliced
1 teaspoon coarse / sea salt ( add as per your taste)


For the cilantro peanut sauce/ chutney


1/2 cup cilantro leaves
2 tablespoon shredded coconut
1/2 teaspoon salt( add as per taste)
3 green chillies ( the original recipe says 6-8 but I find that too hot so add as per your spice level)


For the garlic potatoes


450 gm potatoes boiled and mashed
1/2 cup frozen peas (no need to thaw it)
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 cup cilantro
1/4 cup curry leaves
3 green chillies
4 cloves
2 slice ginger(1 1/2 inch long)


For the batter


1/2 cup  chickpea flour
1/2 cup rice flour
2 tablespoon cornflour
1/2  teaspoon turmeric powder
1 teaspoon Kosher or sea salt


10 small, paavs

METHOD


Roast the peanuts over medium heat in a small skillet for about 2 - 4 minutes. Roast till the nutty smell comes and the nuts turn reddish brown.Transfer half of the peanuts to a plate to cool. Put the other half in a blender jar and keep aside.

In the same skillet add the coriander, cumin, chillies and sesame seeds and roast. The spices have to turn reddish brown ( 1-3 minutes). Add this mixture to the peanuts on the plate.

Add the garlic to the remaining oil in the skillet and cook stirring occasionally until they are sunny brown in colour. Spread the garlic over the spices on the plate. Let it cool completely.

To make the cilantro sauce or chutney -  pile in the cilantro, coconut, salt, chillies, ¼ cup water to the peanuts in the blender . Blend well. Transfer to a bowl. Add 2 tablespoon water to the blender and swish it again to remove any remaining sauce. Stir well.

To make the roasted garlic spice blend transfer the spices on the plate to the blender and powder it. Make sure the spices are cooled well before powdering else it may become slightly cakey.

To prepare the patties combine the potatoes, peas, salt and turmeric in a bowl. Combine the cilantro, curry leaves, chillies, garlic, ginger in a food processor and mince. Add this to the potato mixture to make a slightly yellow green dough.

To make the batter, mix the two flours, corn flour, salt and turmeric in a bowl. Pour in warm water to make a smooth thick batter.  You will need about 3/4 - 1 cup water.

Divide the dough into 16 portions. Shape it into round balls and press a bit in between your palms to make ½ inch thick patty. Set aside.

Heat the oil in a wok.

Line a large plate with paper towels and keep ready.

When the oil is ready, dip a patty into the batter and carefully slide it into the oil. Fry them until they are golden brown. Fry 3-4 patties at a time and remove them with a slotted spatula.

For assembly of the sandwich slice open the paav, spread the cilantro sauce, place the patties, sprinkle the garlic spice blend and close the bun and serve.

 Tips:

The spice blend and cilantro sauce can be made even up to 2 days in advance.

The sauce can be refrigerated until ready to use.

The spice blend can be stored in an airtight container in the refrigerator or room temperature up to a week.

A pinch of baking soda in the batter can make the patties more crisp.

If you are using iodized salt then reduce the quantity.