Ingredients with Measurements:
- 2 cups of chana dal (split Bengal gram)
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for deep frying
- 6 pav buns
- Butter for toasting the buns
- Mint chutney
- Tamarind chutney
- Onion rings
- Coriander leaves for garnishing
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Soak the chana dal in water for 3-4 hours.
2. Drain the water and grind the dal in a food processor or blender to a coarse paste.
3. Transfer the dal paste to a mixing bowl and add chopped onions, green chilies, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt to taste. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the dal mixture and shape it into a ball. Flatten it slightly to form a vada.
6. Gently slide the vada into the hot oil and fry until golden brown.
7. Drain the vada on a paper towel to remove excess oil.
8. Cut the pav buns in half and toast them with butter on a griddle.
9. Spread mint chutney and tamarind chutney on the toasted buns.
10. Place a vada on one half of the bun and top it with onion rings and coriander leaves.
11. Cover it with the other half of the bun.
12. Serve hot with more chutney on the side.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 30 minutes
Temperature:
- Oil for deep frying: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 20g
- Total carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Chana dal can be substituted with yellow split peas or green split peas.
- Mint chutney can be substituted with cilantro chutney or coconut chutney.
- Tamarind chutney can be substituted with date chutney or mango chutney.
Variations:
- Add grated carrots or chopped spinach to the dal mixture for added nutrition.
- Use whole wheat buns instead of white buns for a healthier option.
- Make mini vada pav sliders by using smaller buns and smaller vadas.
Tips and tricks:
- Make sure the dal mixture is not too wet or too dry. It should be easy to shape into vadas.
- Fry the vadas on medium heat to ensure they cook evenly.
- Serve the vada pav immediately after assembling to prevent the buns from getting soggy.
Storage instructions:
- The vada mixture can be stored in the refrigerator for up to 2 days.
- The vadas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the vadas, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the vada pav on a platter with a side of chutney and onion rings.
Garnishes:
- Garnish with coriander leaves and onion rings.
Pairings:
- Serve with masala chai or a cold drink like lemonade.
Suggested side dishes:
- Serve with a side of potato chips or french fries.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a little bit of rice flour to the dal mixture to bind it together.
- If the vadas are too dry, add a little bit of water to the dal mixture.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the vadas from absorbing too much oil.
- Use a slotted spoon to remove the vadas from the hot oil to prevent burns.
Food history:
- Vada pav is a popular street food in Mumbai, India. It is also known as the Indian burger.
Flavor profiles:
- Spicy, savory, and tangy.
Serving suggestions:
- Serve as a snack or a light meal.
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Region: Indian