Sides

Street side Vada Pao

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Ingredients:

  • 4 large idaho potatoes, boiled in their skins
  • 2 tablespoons oil for the seasoning
  • 1 teaspoon mustard seeds
  • 2 green chiles cut
  • 1 large clove of garlic, finely minced
  • 1 inch piece fresh ginger, grated fine
  • 1 sprig curry leaves, torn into bits
  • 1/8 teaspoon turmeric powder
  • Salt to taste
  • 1 cup chickpea flour
  • 1/2 teaspoon red chile powder
  • 1/2 teaspoon baking powder
  • 1 pinch turmeric powder
  • Plain seltzer water as needed
  • 2 cups oil for deep frying
  • 10-12 small portuguese saloio rolls
  • 2 tablespoons shredded fresh coconut (or)
  • 2 tablespoons dessicated coconut
  • 1 clove garlic
  • 1/4-1/2 teaspoon cayenne pepper powder
  • Sea salt to taste

Instructions:

  1. Peel the potatoes & crumble. Set aside
  2. Heat the 2 tablespoons of oil in a skillet. when it gets hot, add the mustard & allow it to sputter.
  3. Add the green chiles, ginger & garlic, Saute till the garlic emanates an aroma. Add the curry leaves, stir and add the turmeric & salt. Remove from fire, mix well and add to the crumbled potatoes.
  4. combine the seasoning until its well distributed in the potatoes. using an ice cream scoop, scoop out potato mixture, and shape into discs about 2 inches in diameter. Cover with a plastic wrap & refrigerate till ready to fry.
  5. Combine the chickpea flour, baking powder,salt, turmeric & chile powder. mix with a fork to distribute the spices. Add seltzer to make a batter the consistency of pancake batter.
  6. Heat 2 cups of oil in a cast iron pan. when it just about begins to smoke, dip the potato discs to the batter completely coating them & drop into the hot oil. Fry till each side is golden brown. Remove and place on a plate lined with paper towels.
  7. To assemble, slit the rolls as for a hot dog, rub with the coconut garlic chutney and place a HOT vada in the centre.
  8. In a Mortar, combine all the ingredients & pound till the garlic has completely been minced & incorporated into the powder.

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