Vada Pav

We can call this Indian burger(staple food of Mumbaiites) or bonda inside a bread (a Tanglish way).I fell in love with this filling snack when I visited Pune last year and learnt this recipe from a friend there.
I think this is a very good picnic snack where we can prepare the vadas and chutneys before hand.

Ingredients


For the Vada

Mashed potato - 1 bowl
Onion - finely chopped - 1 medium size
Fresh peas or frozen peas -  Boiled -1/4 cup
Ginger - grated or julienne - few
Green chilly - 1 or 2 finely chopped
Fresh coriander
Salt to taste

For the outer covering

Gram flour - 1 cup
a pinch of baking soda
Red chilly powder - 1 teaspoon
salt to taste

Oil for deep frying the vadas



Green chutney

Take fresh coriander leaves, mint leaves and green chillies. Make a smooth paste. Green chutney is ready.

Garlic powder

Take equal quantities of garlic, dry coconut and dry red chilly. Heat a teaspoon of oil and saute this over a medium flame. Make a coarse powder (If you want a tangy taste use tamarind chutney. For tamarind chutney take a cup of thick tamarind syrup. Make a paste of 2-3 tablespoons of powdered jaggery and 10 dates. Combine tamarind syrup, jaggery/dates paste, little jeera powder and a teaspoon of red chilly powder. Bring this to boil until the chutney thickens)



(This garlic powder is an awesome combination for dosa. Taken just like our Milagai podi with Nalla ennai)
and of course the Pav buns from the shop.

Procedure

1. In a kadai add a teaspoon of oil. Fry the chopped green chillies and chopped onions. Combine  this to the mashed potato, boiled fresh peas and mix fresh corainder, ginger and salt.

2. Make small balls and keep it aside.

3. In a separate bowl combine gram flour, salt, baking powder, chilly powder. Make a thick batter by adding water. Dip the vada balls and deep fry.

4. Slice the pav buns. Spread garlic chutney, green chutney. Place one vada and close it. Serve with ketchup.