Tuesday, January 24, 2012

Vada pav -for weight watches and healthy eaters/healthier version

I have always dreampt of tasting the vada pav in its original form at the place where it actually originated, thats amchi Mumbai..... Well not yet i have got a chance of visiting Mumbai and having this poor man's burger as its described. Well have tasted it many places in south and here in California too.So thought of sharing my version of vada pav with you here. Here i am showing less fat ,guilt free method. I promise there is no compromise in taste as well as health.

For the stuffing-
potatoes - 4 large [boiled]
onion - 1/2 cup
peas - 1/2 cup
salt - as per taste
cumin - 1 tsp
hing - 2 pinches
chat powder - 1/2 tsp
chilly powder- 1/2 tsp
coriander powder-1/2 tsp
coriander leaves- 1 tbsp

For coating of vada-
besan powder - 1/2 cup
hing - 2 pinches
chilly powder - 1/2 tsp
salt - 1/2 tsp

oil -1.5 tbsp

garlic chutney ingredients:-
garlic - 9-10 cloves
coconut - 2 tsp
dry red chillies- 4-5
tamarind - size of rasberryor 1/4 tsp
water - 2tsp
salt - as per taste

pav/ bread:-
I have used hamburger bun- 4-5

1.In a big bowl add the cooked , pealed large potatoes and break it up into small chunks.
2. Microwave the frozen peas for 2 mins.
3. In a nonstick pan add 1 tsp of oil ,wait for 1 min .Then add cumin seeds now add onions and saute till it turns slightly brown.
4.Now add peas and saute for 1 min.Then add potatoes. add coriander powder,chilly powder , chat powder and salt.Mix properly.Add coriander leaves and keep aside for cooling.

5. Now mix besan powder and all the other dry ingredients in a bowl and slowly add water little by little until it forms a thick batter just like idly batter.

6. Now prepare small balls out of the potato mixture appoximatly the size of golf balls and keep ready.

7.Heat up the appam tawa and little bit as 1/4 tsp of oil to all the chambers and slightly lower the heat and keep ready.
8.Now slowly dip the balls in batter so as to form a uniform coating all around it and place them slowly in the appam chamber and cover the lid.

9. After 2 mins or when the vada color has changed to golden brown roll on the other side to bottom. check if the oil at the bottom of the appam chambers is sufficient.if not add tiny drops to the required chamber.

10.Now keep moving the appam in all directions to cook uniformly and do not cover it at this point.as we need it to be crunchy and cooked.

Garlic chutney method:-
1. Roast all the sliced garlic in about1/2 tsp of oil till it turns slightly brown at the edges.Now add dry red chillies and keep roasting for another minute
2. Now add coconut grates[fresh],tamarind,water,salt and blend into not too fine paste.

This chutney can be taken with rice,chapathi or even dosa.So prepare more and it store well in fridge for about 2 weeks in a air tight container.

Assembling the vada pav[star dish]:-

1. Grease the pav bread on the inner side with butter or olive oil and slightly toast it on the stove top.[optional] well i have omitted it out.

2.Now open the pav and grease it with the garlic chutney as much as you wish.

3. Place the batata vada in between the bun, add a tiny bit of tomato ketchup and press the top.

4.Do not wait any longer just have it immediately yummm...........enjoy.....


Akshari said...

wow!!! this recipe is simply superb!! Even i always love to eat this. Will tell you after I try this.. :))

Nagashree said...

Hello Soumya,
Nice recipe, will try it. I like the deep fry alternatives very much. I have been using the pan fry/oven bake method for most of my deep fry recipes and we love it, I will post my Gobi kofta recipe soon.

Kadhyaa said...

Soumya this is my altime favourite too :)nice option to deep frying

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