Ingredients with Measurements:
- 1 cup boiled and mashed sweet potatoes
- 1 cup boiled and mashed green peas
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- Salt to taste
- 1 cup chickpea flour
- 1/4 cup rice flour
- Water as needed
- 1 tsp oil
- 4 whole wheat buns
- 4 tsp green chutney
- 4 tsp tamarind chutney
- 4 slices of tomato
- 4 slices of onion
- 4 lettuce leaves
Special equipment needed:
- Mixing bowl
- Non-stick pan
- Spatula
- Blender
Step-by-step instructions:
1. In a mixing bowl, combine mashed sweet potatoes, green peas, ginger paste, garlic paste, green chili paste, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt. Mix well.
2. Divide the mixture into 8 equal portions and shape them into balls.
3. In a separate mixing bowl, combine chickpea flour, rice flour, salt, and water. Mix well to form a smooth batter.
4. Heat a non-stick pan over medium heat and add a tsp of oil.
5. Dip each ball into the batter and coat it well. Place it on the pan and flatten it with a spatula.
6. Cook the vada on both sides until golden brown and crispy.
7. Cut the whole wheat buns into halves and toast them.
8. Spread a tsp of green chutney and tamarind chutney on each side of the bun.
9. Place a lettuce leaf, tomato slice, and onion slice on one side of the bun.
10. Place a vada on top of the vegetables and close the bun.
11. Serve hot with extra chutney on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Non-stick pan over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 8g
Fiber: 8g
Substitutions for ingredients:
- Sweet potatoes can be substituted with boiled and mashed potatoes or yams.
- Green peas can be substituted with boiled and mashed chickpeas or black beans.
- Chickpea flour can be substituted with all-purpose flour or cornstarch.
Variations:
- Add chopped cilantro or mint leaves to the vada mixture for extra flavor.
- Add chopped peanuts or cashews to the batter for a crunchy texture.
- Use different types of chutneys such as mint chutney or garlic chutney.
Tips and tricks:
- Make sure the vada mixture is well combined to prevent it from falling apart while frying.
- Add water to the batter gradually to avoid making it too thin or too thick.
- Use a non-stick pan to prevent the vada from sticking to the pan.
Storage instructions:
The vada mixture can be stored in an airtight container in the refrigerator for up to 2 days. The cooked vada can be stored in the refrigerator for up to 3 days.
Reheating instructions:
The vada can be reheated in a toaster oven or microwave until heated through.
Presentation ideas:
Serve the vada pav on a plate with extra chutney and garnish with chopped cilantro or mint leaves.
Garnishes:
Chopped cilantro or mint leaves
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
Roasted vegetables or a salad
Troubleshooting advice:
- If the vada mixture is too dry, add a tsp of water at a time until it reaches the desired consistency.
- If the vada is falling apart while frying, add more chickpea flour to the batter to make it thicker.
Food safety advice:
Make sure the sweet potatoes and green peas are cooked thoroughly before using them in the recipe.
Food history:
Vada pav is a popular street food in Mumbai, India. It consists of a deep-fried potato fritter (vada) sandwiched between a bread roll (pav) and served with chutney.
Flavor profiles:
The vada pav has a spicy and savory flavor with a crispy texture.
Serving suggestions:
Serve the vada pav as a snack or a light meal.
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Region: Indian