No Fry Vada Pav
No Fry Vada Pav is my simple fuss free take on this delicious Indian street food classic recipe, that can be made easily and tastes just as delicious!
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Servings: 12 Servings
Equipment
- Potato Masher
- Frying Pan
Ingredients
Make the Potato Masala
- 4 Large Boiled Potatoes
- 1/2 Tsp Garam Masala
- 1/2 Tsp Turmeric
- 1 Tsp Salt
- 1 Tbsp Ginger, Garlic and Green Chili Paste
- 2 Tsp Sugar
- 1.5 Tbsp Lime Juice
- 2 Tbsp Cilantro Roughly Chopped
- 1 Tbsp Oil
- 1 tsp White Sesame Seeds
- 1 Tsp Black Mustard Seeds
- 5-6 Curry Leaves Roughly Chopped
Make the Chickpea Flour Batter
- 2 Cups Besan / Chickpea Flour
- 1/4 Cup Rice Flour
- 1/2 Tsp Carrom Seeds Ajwain
- 1/2 Tsp Red Chili Powder
- 1/2 Tsp Coriander-Cumin Powder
- 1/4 Tsp Turmeric
- 1/2 Tsp Salt add more if needed
- 1 Tbsp Cilantro Roughly Chopped
- 2 Cups Water I used about 1.75 cups of water
- 1/2 Tsp Baking Soda
Make The Vada Pav Chutney
- 10-12 Cloves Garlic with skin
- 1/4 Cup Peanuts Roasted
- 3 Tbsp Sesame Seeds
- 1/2 Cup Dessicated Coconut
- 1 Tsp Salt
- 1.5 Tbsp Kashmiri Red Chili Powder
Others
- 5 Tbsp Oil For Cooking The Vada Pav
- 24 Slices Bread
- 1/3 Cup Shredded Cheese
Instructions
Make The Potato Masala
- Add boiled potatoes to a bowl. Mash them using a potato masher.
- To this add ginger, garlic, green chili paste, turmeric, garam masala, sugar, lime juice, salt and cilantro.
- Prepare the tempering. Add Oil to a sauce pan. Let it heat up on medium flame.
- Once hot, add mustard seeds and whie sesame seeds. Let them crackle.
- Next add in roughly chopped curry leaves and add the tempering to the potato masala.
- Mix the potato masala thoroughly, with a spatula. Taste it to adjust salt, if needed. Set it aside
Make the Chickpea Batter
- Add besan, rice flour, ajwain, turmeric, dhanyajeera, red chili powder, turmeric and salt along with clinatro.
- Slowly start adding water and mixing the batter with a whisk. Make a medium thick smooth batter. Adding little water and mixing at the same time, will make sure your batter doesn't have any lumps.
- We will add baking soda right before pan frying the vada pavs
Make the Vada Pav Chutney
- Add all the ingredients listed in the ingredient list under vada pav chutney in a spice blender jar.
- Pulse until you get finely coarse powdered chuteny.
- Set it aside.
Assemble and Pan-Fry The Vada Pavs
- Use a cookie cutter to cut rounds of the bread slices. You will have 24 round slices of bread.
- Apply the prepared Chutney on all the round slices of bread.
- Now to the 12 Slices of Bread, add prepared potato masala about 2 tbsps full of potato masala. Add some cheese on top.
- Top the remaining 12 slices of bread on the potato masala, chutney side down.
- Place a non-stick frying pan on the stove on medium heat.
- Add 5-6 tbsp's oil. Let it heat up.
- In the meantime add half teaspoon baking soda to the prepared chickpea batter. Mix it thoroughly.
- Now dip either sides of our prepared vada pavs in the chickpea batter.
- Place them in the frying pan. Let it cook slowly on medium low flame for 2 mins, and flip it and cook the other side for 2 mins. If you see raw batter on the sides, use a pair of tongs, hold the vada pav side ways, and cook the sides by rotating in a circular motion
- Don't over crowd the frying pan. I am using 12inch frying pan and added three vada pavs at a time. Finish pan frying all the vada pavs and serve hot with vada pav chutney and green chutney.
Notes
- I boil potatoes in the instant pot. Place a trivet in your instant pot. Add 2 cups of water and 1/2 tsp salt. Place washed whole potatoes on the trivet. Secure the Instant Pot lid. Press Steam and cook for 11 minutes on high pressure. Do a quick pressure release, 5 minutes after the Instant Pot beeps to Let you know your potatoes are done. Take the potatoes out, and let them cool down completely.
- To Pressure Cook, the Potatoes, Use a 6 qt Pressure cooker. Add washed potatoes and 2-3 cups of water. Add 1/2 tsp salt and cover with the pressure cooker lid. Cook the potatoes on a medium flame for 6-7 whistles. Let the pressure cooker naturally cool down. Take the potatoes out, and let them cool down completely.
- To save time you can buy the store-bought vada pav chutney, boil the potatoes beforehand, and cut the rounds of the bread in advance.
- Don't worry, you don't have to throw away the remaining parts of the bread. You can make your own bread crumbs or use the bread in making tikkis, dosa batter, or make bread upma.