Ingredients with Measurements:
- 1 cup of besan (gram flour)
- 1/4 cup of rice flour
- 1/4 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- Salt to taste
- Water as required
- 1 tablespoon of oil
- 10-12 garlic cloves, finely chopped
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of fennel seeds
- 1/4 teaspoon of asafoetida
- 10-12 curry leaves, finely chopped
- 1/2 cup of water
- 6-8 pav buns
- Butter for toasting the buns
- Green chutney for serving
Special equipment needed:
- A deep frying pan
- A mixing bowl
- A spatula
- A small pan for tempering
Step-by-step instructions:
1. In a mixing bowl, add besan, rice flour, turmeric powder, red chili powder, and salt. Mix well.
2. Add water gradually and make a smooth batter. The batter should be thick enough to coat the back of a spoon.
3. Heat oil in a small pan and add mustard seeds, cumin seeds, fennel seeds, and asafoetida. Let them splutter.
4. Add chopped garlic and curry leaves. Sauté for a minute.
5. Add 1/2 cup of water and let it come to a boil.
6. Add this tempering to the batter and mix well.
7. Heat oil in a deep frying pan.
8. Take a small portion of the batter and drop it in the hot oil. Fry until golden brown.
9. Drain the vadas on a paper towel.
10. Cut the pav buns horizontally into two halves.
11. Apply butter on the inner side of the buns and toast them on a hot griddle until golden brown.
12. Place a vada in between the toasted buns.
13. Serve hot with green chutney.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 180°C
Serving size:
This recipe serves 3-4 people.
Nutritional information:
Calories: 350 kcal
Fat: 15 g
Carbohydrates: 45 g
Protein: 8 g
Fiber: 5 g
Substitutions for ingredients:
- Rice flour can be substituted with cornflour.
- Green chutney can be substituted with tomato ketchup or any other sauce of your choice.
Variations:
- You can add grated cheese to the vada batter for a cheesy twist.
- You can also add finely chopped onions and green chilies to the batter for an extra crunch.
Tips and tricks:
- Make sure the batter is thick enough to coat the back of a spoon. If it is too thin, the vadas will absorb more oil while frying.
- Do not overcrowd the frying pan while frying the vadas. Fry them in batches.
- Apply butter generously on the pav buns for a crispy and buttery texture.
Storage instructions:
The vadas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the vadas in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Serve the garlic vada pav on a plate with a side of green chutney and garnish with chopped coriander leaves.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Garlic vada pav pairs well with masala chai or any other hot beverage of your choice.
Suggested side dishes:
Serve with a side of potato chips or French fries.
Troubleshooting advice:
- If the vadas are breaking while frying, add a little more rice flour to the batter to make it thicker.
- If the vadas are not crispy enough, increase the temperature of the oil.
Food safety advice:
Make sure the oil is hot enough before frying the vadas to avoid them from absorbing too much oil.
Food history:
Vada pav is a popular street food in Mumbai, India. It is also known as the Indian burger.
Flavor profiles:
Garlic vada pav has a spicy and garlicky flavor with a crispy and crunchy texture.
Serving suggestions:
Serve hot with green chutney and a hot beverage of your choice.
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Region: Indian