Vada Pav

I could pick a recipe of my own choice for today, the Day 3 under "Taming the Yeast" theme, given that I featured one of the buns I posted in the last two days. I chose to go with the eggless burger buns I posted this week to prepare the famous street food from the Mumbai region, the vada pav. Vada pav often dubbed as the Indian burger is a combo of a vada, the potato fritter and the pav, a bun. Lime sized spicy potato curry balls are coated with chickpea flour batter and then deep fried. A spicy garlic chutney is smeared on the lower side of the bun and the fritter is sandwiched between the bun slices. The vada pav is said to be originally started as a cheap meal for the low income group but soon the tasty snack went on to become one of the popular street foods of Mumbai.

What you need for vada pav:
Burger buns / Pav buns
Batata vada / Aloo bonda
Garlic chutney (Recipe below)

Method:
* You can use traditional pav buns or the store-bought hamburger buns. I used the eggless burger buns.
* I used this aloo bonda recipe. Just add sauteed minced ginger, onion and garlic before adding the mashed, boiled potatoes.
* For garlic chutney, powder 3 cloves of garlic, 1 tsp red chili powder / 4 - 5 red chillies, 1/4 cup grated dry coconut and salt. (I had to add a little water to facilitate grinding.)
* Now to assemble the vada pav, cut the bun cross-wise into two and spread some garlic chutney thinly on the bottom portion. Place the aloo vada between the two slices and enjoy.

Check what other marathoners are cooking during BM #45.

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