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Indian Vada Pav Recipe Video
|Boiled potatoes||4 Medium|
|Black mustard seeds||1⁄2 Teaspoon (Rai)|
|Turmeric||1⁄4 Teaspoon (Haldi)|
|Ginger paste||1 Teaspoon|
|Green chilies||2 , minced (Hari Mirch, Adjust To Taste)|
|Chopped cilantro||2 Tablespoon (Hara Dhania)|
|Salt||1 1⁄2 Teaspoon (Adjust To Taste)|
|Gram flour||3⁄4 Cup (12 tbs) (Besan)|
|Salt||1⁄2 Teaspoon (Adjust To Taste)|
|Water||1⁄4 Cup (4 tbs)|
|For peanut chutney|
|Shelled peanuts||2 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Dry coconut powder||1 Tablespoon|
|Whole dry red chilies||4 (Or Adjust To Taste)|
|Salt||1⁄2 Teaspoon (Or Adjust To Taste)|
|Oil||1 1⁄2 Cup (24 tbs) (For Frying)|
|Tamarind chutney||1⁄4 Cup (4 tbs)|
|Cilantro chutney||1⁄4 Cup (4 tbs) (Hari Chutney)|
|Tomato||1 , thinly sliced|
Calories 1790 Calories from Fat 1237
% Daily Value*
Total Fat 141 g217.4%
Saturated Fat 20.4 g101.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2379.5 mg99.1%
Total Carbohydrates 117 g38.8%
Dietary Fiber 17 g68.1%
Sugars 16.4 g
Protein 25 g49.3%
Vitamin A 75.7% Vitamin C 67.2%
Calcium 35% Iron 98.4%
*Based on a 2000 Calorie diet
Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
Transfer the peanut mix into a bowl.
Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Peel and mash the boiled potatoes keeping the crumbly in texture.
Heat two tablespoons of oil in a pan on medium heat.
Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
After mixture cools off, divide the potato mix slightly bigger than a golf ball.
Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
Heat oil in a frying pan on medium high heat.
The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
Vada will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the vada until both sides are golden-brown.