Vada Pav Recipe | Vada Pav Sukha Chutney | वड़ा पाव | Chef Sanjyot Keer

Full written recipe of Vada pav

Prep time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 15-16 vadas

For batter:
Besan 3 cups
Salt to style
Ajwain a pinch (elective)
Baking soda a pinch (elective)
Water as required
For kharda (chilli garlic paste):
Garlic 5-6 cloves
Ginger a small piece
Green chillies 4-5 nos. (modify spiciness based on your choice)
A pinch of salt
For thecha (spicy inexperienced chutney):
Fresh coriander a handful
Green chillies 5-6 nos. (modify spiciness based on your choice)
Garlic 5-6 cloves
Ginger ½ inch
Salt to style
Water as required
For aloo combination:
Oil 2 tbsp
Rai (mustard seeds) 1/4th tsp
Jeera (cumin seeds) ½ tsp
Hing (asafoetida) 1/4th tsp
Kadi patta (curry leaves) 8-10 nos.
Kharda (made earlier)
Turmeric powder ½ tsp
Salt to style
Garam masala a pinch
Potatoes 8-10 medium dimension (boiled & mashed)
Lemon juice 1 tbsp
Fresh coriander a handful (chopped)
For crimson vada pav chutney:
Chura 2 cups
Garlic 8-10 cloves (with pores and skin)
Salt to style
Red chilli powder 2 tbsp
Oil for frying the chura & vadas
Crispy vadas
Sweet chutney
Chopped onions
Fried salted inexperienced chillies (as required)
For batter, in a mixing bowl, add the besan & different elements of the batter and blend nicely, add water regularly to make a clean batter be sure there shouldn’t be any lumps.
Use a whisk to whisk the batter properly, whisk for not less than 4-5 minutes, makes positive the consistency of the batter shouldn’t be too thick or too skinny, it must be in flowy consistency.
Once whisked nicely, let the batter relaxation for a minimal time of 15-20 minutes, by the point the batter relaxation you can also make different elements.
For kharda, add all of the elements in a mortar pestle or in a grinding jar and grind to make a paste. Keep apart for use later whereas making the aloo combination.
For thecha, add all of the elements in a mortar pestle or in a grinding jar and grind to make a paste, be sure so as to add little water whereas grinding, even when the chutney is coarse its completely positive. Keep within the fridge to serve later with vada pav.
For the aloo combination, set a wok or a pan on medium warmth, add oil and let the oil warmth additional add jeera & rai and allow them to crackle. Once they begin to crackle, add the hing, kadi patta & the kharda made earlier, combine and prepare dinner on medium flame for 1-2 minutes.
Further add turmeric powder, garam masala & salt, stir briefly for 30 seconds on low warmth, additional add boiled potatoes, improve the flame to medium warmth & prepare dinner for 2-3 minutes, additional add some lemon juice & freshly chopped coriander leaves, combine & prepare dinner for final 5-6 minutes. Aloo combination is prepared, maintain apart to chill all the way down to room temperature.
For making the vada pav crimson chutney, we have to first make the chura, for that, set oil in wok on medium warmth, take the vada pav batter & give a mixture, dip your fingers within the batter and randomly drizzle and drop in scorching oil, deep fry on medium excessive warmth till its crisp & golden brown in color, make it possible for the chura shouldn’t be too thick. Keep apart to chill down.
You additionally want fried garlic, first choose the garlic with toothpick and deep fry briefly for 30-60 seconds, take away and maintain apart for use in making the vada pav chutney.
For vada pav chutney, add 2 cups crispy chura in a meals processor, together with fried garlic, salt & crimson chilli powder, use pulse mode and grind to positive powder. Your crimson vada pav chutney is prepared, serve with vada pav, you can too retailer in an hermetic container and retailer within the fridge for as much as every week.
As now all the most important part for vada pav is prepared, let’s make scorching crispy vadas, first begin by shaping, take a spoonful of aloo combination and roughly form in ball, additional flippantly flatten with palms, form all of the vadas in similar approach.
Set oil on medium warmth for deep frying, whisk the batter as soon as once more & additional coat the vadas with the besan batter, use your thumb to even out the coating & slide the besan coated vada balls in scorching oil for deep frying, deep fry in scorching oil on medium excessive flame till the vadas take their form, additional low down the warmth and fry till they’re crispy & golden brown in color, fry all of the vadas in similar approach, crispy scorching vadas are prepared.
For fried inexperienced chillies, take as many inexperienced chillies you wish to have with vada pav, now make a slit with a knife with out dividing in half, now, briefly fry the slit inexperienced chillies for 15-20 seconds & instantly coat with salt and serve with scorching crispy vada pav.
To serve, slit the pav in two, apply the thecha or candy chutney as per your choice, add vada pav crimson sukha chutney, place the recent crispy vadas add some chopped onions and shut, serve instantly with fried salted inexperienced chillies. Also add some chura for that additional crispiness. You can tweak the addition of components like chutney as per your choice.

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