Indian Street Food Recipe Aloo Vada Pav Recipe (Deep-Fried, Spiced Potato Patty Sandwiches)

Indian Street Food Recipes: Aloo Vada Pav Recipe

This aloo vada pav recipe, a fragrant, deep-fried potato fritter sandwich, is a favorite in Mumbai street stalls. Daub the aloo vada with chutney—coriander and tamarind are common—and sandwich the aloo vada between two buns (pav) to make an aloo vada pav. This aloo vada pav recipe is easy to make and great alternative to more mundane vegetarian burgers.

Said to originate in Maharashtra, aloo vada pav is a very popular Indian vegetarian street food—and fast food—in Mumbai. Note that vada is sometimes transliterated or known as bada, wada, vadai, boorah, and ballah. Vadas are served throughout India and throughout the day, including as a late afternoon snack or tiffin. Vadas are usually served with chutney: coriander, mint, or tamarind chutney is common in central and northern India, and coconut chutney is more typical in southern India. Dal vada (or lentil vada) is also very common.

Be sure to wear gloves when chopping the chili peppers, and do not touch your eyes after chopping the peppers! Thoroughly wash the cutting board and knife after handling the peppers.

A wok (kadhai is helpful for frying, or you can also use a small, narrow saucepan, which requires less oil. If you use vegetable oil, select one with a high smoke point; peanut, canola, grapeseed, corn, and sunflower oil are all good choices. Always buy cold pressed and USDA-certified organic oil (if you live in the United States) to avoid GMOs.

Aloo Vada Pav Recipe Yield:

8 servings

Aloo Vada Pav Recipe Equipment:

Potato masher (optional)

Plastic wrap

Candy thermometer

Slotted spoon

Tongs

Newspaper or paper towels

Wok (kadhai) (optional)

Aloo Pav Recipe Ingredients (Potato Burger):

1 pound potatoes (450 grams), peeled and cubed

2 tablespoons (30 grams) vegetable oil

1/8 teaspoon or a pinch of asofoetida

1 teaspoon (2 grams) ground mustard seeds

1 teaspoon (2 grams) turmeric

1 small onion, peeled and finely chopped (approximately 1 cup or 130 grams)

2 cloves garlic, peeled and finely minced

1 green chili, seeded and finely minced

1 tablespoon (10 grams) fresh ginger, peeled and finely minced

1/3 cup fresh cilantro, finely chopped

1/3 cup fresh mint, stems removed and finely chopped

1 tablespoon (15 grams) lemon juice

1/2 teaspoon (2 grams) salt (and to taste)

1 cup (95 grams) chickpea flour (besan)

1/2 teaspoon (1 gram) baking soda

1 teaspoon (2 grams) coriander

1/4 teaspoon (1 gram) salt

1 teaspoon (2 grams) turmeric

Approximately 3/4 cup (180 milliliters) water

Approximately 6 cups (1.5 liters) vegetable oil for frying

Tamarind chutney

8 small, white dinner rolls

Aloo Vada Pav Recipe Procedure:

  1. Put potatoes in a medium-size saucepan and cover with cold water. Bring to a boil, lower to a simmer, and cook until potatoes are soft (about 7-10 minutes).
  2. Drain and mash potatoes with a fork or potato masher. Set aside until cool.
  3. Heat the vegetable oil in a tawa or skillet over medium high heat. Add the asofoetida, mustard seeds, and turmeric, and cook until fragrant (about 1 minute).
  4. Add onion and cook until soft (about 3 minutes). Add the garlic, green chili, and ginger, and cook until soft (about 3 minutes), stirring occasionally.
  5. Combine the potato, onion mixture, cilantro, mint, lemon juice, and salt, and stir until well combined.
  6. Shape patties into 8 balls. Place on plate, wrap with plastic wrap, and refrigerate for approximately 1 hour.
  7. Whisk the chickpea flour, baking soda, coriander, salt, and turmeric in a medium-sized mixing bowl until well combined. Slowly add the water, stirring to combine, until the mixture forms a thin batter.
  8. Heat the vegetable oil in a kadhai (wok) or saucepan to 375 degrees F/190 degrees C.
  9. Working in batches, dip the potato patties in the vada batter and gently place the aloo vada in the hot oil. Deep fry until golden brown, turning occasionally (about 2-3 minutes).
  10. Remove aloo vada with a slotted spoon or tongs, and drain on kitchen towels, paper towels, or newspaper.
  11. Spread each side of a split roll with approximately 1 tablespoon of tamarind chutney. Add a aloo vada to each pav (or sandwich).
  12. Serve immediately or hold for 15-45 minutes in a warm oven (200 degrees F/100 degrees C).

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