Vada Pav

• 1 cup split yellow peas (toor dal), soaked for 4 hours
• 2 medium potatoes, boiled and mashed
• 1 tablespoon chopped cilantro
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1 green chili, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 slider buns or small burger buns
• Oil, for frying
• For tamarind chutney: 2 tablespoons tamarind paste, 1 tablespoon sugar, 1/4 cup water
• For green chutney: 1/2 cup cilantro, 1/2 cup mint leaves, 1 green chili, 1/4 teaspoon salt, 2 tablespoons water

Steps

1. 1 Drain and grind soaked dal into a coarse paste. Mix with mashed potatoes, cilantro, cumin seeds, ginger, green chili, chili powder, and salt.
2. 2 Shape the mixture into small patties. Heat oil in a pan and fry patties until golden brown.
3. 3 Toast buns until lightly golden. Split and stuff each with a hot vada.
4. 4 Blend ingredients for each chutney separately until smooth.
5. 5 Serve vada pav with both chutneys drizzled over the top.

Equipment

• Deep fryer or heavy-bottomed pot
• Blender or food processor
• Spatula

Variations

• Add finely chopped onions to the vada mixture for extra crunch.
• Experiment with different spices like garam masala for a unique flavor.

Substitutions

• Use chickpea flour if you can't find split yellow peas.
• Substitute cilantro with parsley if needed.

Pairings

• A crisp mango lassi to balance the spices.
• Serve with a side of crispy papadums.

Nutrition

Tips

• Soak the dal for at least 4 hours for the perfect texture.
• Keep the vada patties warm by placing them on a wire rack over a baking sheet in a low oven.

Storage

Store vada pav in an airtight container for up to 1 day. Reheat in a toaster or oven to maintain crispiness.

Freezing: Freeze uncooked vada patties for up to 1 month. Thaw and fry until crispy.

Serving Suggestions

• Pair with a cooling cucumber salad or a tangy lime raita.
• Serve with a side of spicy pickled onions for an extra kick.

FAQ