Ingredients:
Pav buns - 10
For the filling:
Broccoli - 1Potato - 3 largeGarlic - 5 podsGinger - 1/4 inch piecePepper powder - 1 tspJeera powder - 1 tspLemon juice - 1 tspSalt - for taste
For the coating:
Besan flour - 1/2 cupRice flour - 1/4 cupSalt - for tasteChilly powder - for tasteAsafoetida - a pinch
For Green chutney:
Mint leaves - 1 cupCoriander leaves - 1 cupGreen chillies - 2Lemon juice - 1 tspGaram masala - 1/2 tspSalt - for taste
For Red chutney:
Coconut - 1/2 cupRed chilies - 2Garlic pods - 4Tamarind paste - 1 tspSalt - for taste
Method:
To make the filling:
Boil potatoes, peel and mash thoroughly. Grate broccoli using a grater.
Chop ginger and garlic into small pieces.
Take two tsps of oil in a pan and fry the ginger garlic for few minutes. Add the grated broccoli and sprinkle few drops of water and cook in low flame for 5 minutes. Now add the cooked and smashed potato to it and saute.
Finally add the salt, pepper powder, jeera powder and the lemon juice to it and mix well.
Allow it to cool down and make small balls of the filling.
To make the coating:
Mix the besan flour, rice flour, chilly powder, asafoetida and salt together by adding adequate water to it to make a dropping consistency batter.
Now take the above made broccoli potato balls and dip it in the batter and deep fry the vadas. I used a paniyaram skillet to fry the balls to avoid deep frying.
Once it has browned on all sides, remove from oil and strain the excess oil on a tissue.
To make the chutneys:
Grind the coriander leaves, mint leaves, green chilly, lemon juice, garam masala and salt together by adding little water to it. Once it becomes a smooth paste collect it in a bowl. Green chutney is ready.
Grind the coconut, red chilly, garlic, tamarind paste and salt together into a smooth paste to make red chutney.
Now slit open the pav buns. Apply green chutney on one side and red chutney on the other side. Place one vada in the center and assemble the vada pav.
Serve hot and enjoy the delicious vada pav :)
