Vada Pav Recipe | Vada Pav Sukha Chutney | वड़ा पाव | Chef Sanjyot Keer

Full written recipe of Vada pav Prep time: 20-25 minutes Cooking time: 15-20 minutes Serves: 15-16 vadas Ingredients: For batter: Besan 3 cups Salt to taste Ajwain a pinch (optional) Baking soda a pinch (optional) Water as required For kharda (chilli garlic paste): Garlic 5-6 cloves Ginger a small piece Green chillies 4-5 nos. (adjust spiciness according to your preference) A pinch of salt For thecha (spicy green chutney): Fresh coriander a handful Green chillies 5-6 nos. (adjust spiciness according to your preference) Garlic 5-6 cloves Ginger ½ inch Salt to taste Water as required For aloo mixture: Oil 2 tbsp Rai (mustard seeds) 1/4th tsp Jeera (cumin seeds) ½ tsp Hing (asafoetida) 1/4th tsp Kadi patta (curry leaves) 8-10 nos. Kharda (made earlier) Turmeric powder ½ tsp Salt to taste Garam masala a pinch Potatoes 8-10 medium size (boiled & mashed) Lemon juice 1 tbsp Fresh coriander a handful (chopped) For red vada pav chutney: Chura 2 cups Garlic 8-10 cloves (with skin) Salt to taste Red chilli powder 2 tbsp Oil for frying the chura & vadas Assembly: Crispy vadas Pav Thecha Sweet chutney Chopped onions Fried salted green chillies (as required) Method: For batter, in a mixing bowl, add the besan & other ingredients of the batter and mix well, add water gradually to make a smooth batter make sure there should not be any lumps. Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency. Once whisked well, let the batter rest for a minimum time of 15-20 minutes, by the time the batter rest you can make other components. For kharda, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste. Keep aside to be used later while making the aloo mixture. For thecha, add all the ingredients in a mortar pestle or in a grinding jar and grind to make a paste, make sure to add little water while grinding, even if the chutney is coarse its totally fine. Keep in the fridge to serve later with vada pav. For the aloo mixture, set a wok or a pan on medium heat, add oil and let the oil heat further add jeera & rai and let them crackle. Once they start to crackle, add the hing, kadi patta & the kharda made earlier, mix and cook on medium flame for 1-2 minutes. Further add turmeric powder, garam masala & salt, stir briefly for 30 seconds on low heat, further add boiled potatoes, increase the flame to medium heat & cook for 2-3 minutes, further add some lemon juice & freshly chopped coriander leaves, mix & cook for last 5-6 minutes. Aloo mixture is ready, keep aside to cool down to room temperature. For making the vada pav red chutney, we need to first make the chura, for that, set oil in wok on medium heat, take the vada pav batter & give a mix, dip your fingers in the batter and randomly drizzle and drop in hot oil, deep fry on medium high heat until its crisp & golden brown in colour, make sure that the chura is not too thick. Keep aside to cool down. You also need fried garlic, first pick the garlic with toothpick and deep fry briefly for 30-60 seconds, remove and keep aside to be used in making the vada pav chutney. For vada pav chutney, add 2 cups crispy chura in a food processor, along with fried garlic, salt & red chilli powder, use pulse mode and grind to fine powder. Your red vada pav chutney is ready, serve with vada pav, you can also store in an airtight container and store in the fridge for up to a week. As now all the major component for vada pav is ready, let’s make hot crispy vadas, first start by shaping, take a spoonful of aloo mixture and roughly shape in ball, further lightly flatten with hands, shape all the vadas in same way. Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter, use your thumb to even out the coating & slide the besan coated vada balls in hot oil for deep frying, deep fry in hot oil on medium high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour, fry all the vadas in same way, crispy hot vadas are ready. For fried green chillies, take as many green chillies you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chillies for 15-20 seconds & immediately coat with salt and serve with hot crispy vada pav. To serve, slit the pav in two, apply the thecha or sweet chutney as per your preference, add vada pav red sukha chutney, place the hot crispy vadas add some chopped onions and close, serve immediately with fried salted green chillies. Also add some chura for that extra crispiness. You can tweak the addition of elements like chutney as per your preference. #YFL #SanjyotKeer #VadaPav The Music I use in All my videos - https://bit.ly/3g4OjmW� ��​​​​​​​​ (Best for independent creators)

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