Delicious and yummy potato vadas dipped in besan (gram flour) served over soft buns with a spicy homemade dry garlic and peanut chutney. This maharashtrian street food snack is so easy to make and absolutely lip smacking!
Is it true that calories do not get counted on weekends? I want to believe so... Its miserable how the entire week I make a balanced (and beautiful looking) meal plan that has soups, salads and oatmeal as my main diet and weekend comes and my family starts craving chhole kulche or pakodas or this vada pav for example...
As much as I am trying to alter my parents' diet to healthy-ishhh that current, I can not help but sometimes indulge into all the fried food and paranthas over weekend. Especially on Sundays, when my pre-blogging time is family time breakfast and I tend to enjoy the sinful things my mom enjoys making for the fam.
This weekend was no different... After shooting the recipe for this yummy coconut lemon rice, I was craving for some vada pav and instead of ordering one, I tried the recipe (thanks to secret recipe contributor: lets call her G) and it turned out SUBERB, thanks to her!
What makes this vada pav extra special is the homemade dry garlic and peanut chutney - more as powder like that is spiced up with red chilli powder and a little salt. Add a spoon of this dry garlic and peanut chutney over the vadas (and some more on the side) and it completely elevates the taste of vada pav.
How to make dry garlic and peanut chutney?
- Dry roast some peanuts and garlic on a pan for 3-4 minutes until they they are fragrant and turn brown in colour, like this:
- Let this cool down for about 10 minutes and blend this together with some salt and red chilli powder. Blend this for not more than 10 seconds to prevent the peanuts from releasing their oil. You are looking for a powder like texture here, like this:
This is perfect to serve with vada pav or sprinkle over some dosa or idli.
How to make vada pav?
- Start by preparing the tempering: oil + rai (red mustard seeds) + sarson (black mustard seeds) + kadhi patta (curry leaves) + turmeric powder
- Add this to the boiled potatoes. Add salt, chilli powder and garlic and shape them into round balls.
- Now prepare the besan (gram flour) mix by mixing together besan and water. Add some salt, turmeric and baking powder. Mix well. The batter should be thick.
- Dip the potato balls in the besan batter and deep fry until fully cooked. They should be yellowish brown in colour.
Now all you have to do is assemble the vada pav. Bun meets the golden fried potato vada and you add some spicy peanut garlic dry chutney plus a fried green chilli and you're good to go 😀
Keep scrolling for the full recipe for vada pav with homemade garlic and peanut dry chutney.
Some more breakfast recipes that you might want to try:
- bread poha
- sabutdana khichdi
- crunchy homemade granola
- sesame toasts
- cheese corn fritters
- sabutdana vada
- chilli cheese corn toasts
- creamy mushroom toasts
- lemon coconut rice
Vada Pav and garlic peanut dry chutney
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 pieces 1x
- Category: Breakfast
Description
Delicious and yummy potato vadas dipped in besan (gram flour) served over soft buns with a spicy homemade dry garlic and peanut chutney. This maharashtrian street food snack is so easy to make and absolutely lip smacking!
Ingredients
Potato Vada
- 450 grams Potatoes (boiled, peeled and grated)
- 1 tsp Garlic (minced/ crushed)
- 1 1/2 tbsp Oil (for tempering)
- Oil (for deep frying the vadas)
- 1 tsp Rai (red mustard seeds)
- 1 tsp Sarson (black mustard seeds)
- 7-8 leaves Kadhi Patta (curry leaves)
- 1/2 tsp Chilli Powder
- 2 cups Besan (gram flour)
- 1 1/4 cup Water
- 1 tsp Turmeric Powder
- 1 tsp Baking Powder
- Salt
- 8 pieces Vada Pav Buns
Garlic and Peanut Dry Chutney
- 1/2 cup Peanuts
- 10 cloves Garlic
- 1 tsp Chilli Powder
- Salt
Instructions
Garlic and Peanut Dry Chutney
- Dry roast the garlic cloves and peanuts on medium heat until they are fragrant and brown in colour. Let this mixture cool down for 10 minutes.
- Transfer to a blender and add salt and chilli powder. Pulse/ Blend for not more than 10 seconds until everything just comes together and you have a powder like mixture. (See note 1)
- Transfer to a bowl to serve over/ with potato vadas.
Potato Vadas
- To make the potato vadas, grate the boiled potatoes in a large dish and keep aside.
- In a tempering pan or a regular pan, add 1 1/2 tbsp of oil. Once the oil is hot, add rai, sarson and kadhi patta, 1/2 tsp turmeric and let this temper on medium heat.
- Transfer the tempering (with the oil) to the potato mix. Add salt, chilli powder, crushed garlic and mix until everything is well incorporated.
- Divide the mixture into 8 equal parts and prepare potato balls of 60 grams each. Keep aside.
- Prepare the batter by mixing gram flour, water, salt, remaining turmeric. Add baking powder and mix well.
- Dip the potato balls in this batter, dip off the excess and deep fry until yellow/ golden brown in colour. (See note 2)
- Assemble the vada pav: cut the vada pav bun into half and add about one tablespoon of dry peanut and garlic chutney, place the hot fried potato vada and cover with the second half of the bun. Serve hot with coriander chutney.
Notes
- The chutney is supposed to be dry and powder like. If you over-blend, the peanuts will start releasing the oil (which you want to prevent).
- It is very important to dip off the excess batter before transferring the potato balls in the hot oil to avoid having a big mushy potato ball in the end. To get the perfect crispy fried potato ball, dip only until the potato ball is just covered with a layer of gram flour batter.
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