Vadapav with coriander chutney and peanut chutney Recipe

One of the most typical street food snacks from Mumbai

  • Preparation
    20mins
  • Cooking time
    5mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Part one of the recipe
  • Desiree potato(es) : 500 g
  • Garlic clove(s) : 7 whole
  • Green chilli(s) : 3 whole
  • Ground turmeric : 1 Tsp
  • Curry leaf(-ves) : 7 whole
  • Fresh coriander : 0 bunch
  • Pale mustard seed(s) : 10 g
  • For the batter
  • Chickpea flour : 250 g
  • Ground turmeric : 1 Tsp
  • Bicarbonate of soda : 5 g
  • Water : 75 ml
  • Fine salt : 2 pinch(es)
  • Part three of the recipe
  • Fresh coriander : 2 bunch
  • Garlic clove(s) : 2 whole
  • Lemon(s) : 1 whole
  • Green chilli(s) : 3 whole
  • Fine salt : 4 pinch(es)
  • For the rest of the recipe
  • Chopped peanuts : 50 g
  • White sesame seeds : 50 g
  • Dessicated coconut : 50 g
  • Green chilli(s) : 3 whole
  • Garlic clove(s) : 2 whole
  • Red chilli powder : 1 Tsp
  • Ground cumin : 1 Tsp
  • Fine salt : 5 pinch(es)
  • Burger bun(s) : 6 whole
Method
  • 1. PART ONE OF THE RECIPE

    Boil the potatoes until completely cooked. Peel and mash them, set aside.

    Crush the garlic and chillies together in a pestle and mortar or in a food processor.
    Chop the coriander leaves.

    In a pan, toast over a medium heat the mustard seeds for a couple of minutes, then add the curry leaves and asafoetida, stir for around 20 sec.

    Add the garlic and chillies to the pan together with the turmeric, stir until the garlic is cooked.
    Add this mixture along with the chopped coriander to the potatoes .

    Mix everything well and then make medium to small balls, flatten them a bit, cover and keep aside.







  • 2. FOR THE BATTER

    Mix all the ingredients together until you get a batter, not too thick not too thin.

    Coat evenly the potato balls with the batter and deep fry in a pan or deep fat fryer at 180c, until golden.

    Drain them with kitchen paper towels.

  • 3. FOR THE PEANUT CHUTNEY

    Peel and the garlic and crush them on a pestle and mortar or food processor.
    Over a medium heat pan add the garlic paste together with asafoetida and stir until the garlic is cooked.

    Dry roast the sesame seeds, peanuts and coconut in a pan. Once golden transfer them to a food processor and pulse them until they are coarsely grounded .

    In a bowl mix all the ingredients together until well combined.

  • 4. FOR THE CORIANDER CHUTNEY

    Blend all the ingredients together until you get a smooth paste, if it is too thick add a bit of water to make it thinner

  • 5. TO SERVE

    Slice the buns into two parts and toast them.

    Spread one of the chutneys in each half . Place the the fried potato into the bread

Chef's tip

«Traditionally this dish is served with fried green chillies on the side.»

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