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By Oleena Mendonca
Ingrediants:

Ingredients for  Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spoon cumin seeds
1/2 tea spoon mustard seeds
4-5 curry leaves
1/2 tea spoon ginger garlic paste
2 green chillies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch of turmeric
Oil
Salt

 

Ingredients for Vada coating:
1/2 cup gram flour (besan)
1 table spoon rice flour (added for crispiness)
1/2 tea spoon chilli powder
Salt

 

Ingredients of Green Chutney:
9-10 strands coriander leaves
Few mint leaves (optional)
3 green chillies
1 inch long piece ginger (optional)
Salt

 

Ingredients for  Red Chutney:
1 cup dried coconut (or desiccated coconut)
2 table spoons chilli powder
1 tea spoon chopped garlic
1/4 tea spoon tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt

 

Ingredients of Sweet Chutney:
5-6 dates(khajoor)
1/2 tea spoon tamarind extract or about 4-5 pieces of tamarind
1/2 tea spoon jaggery(optional, added only if sweetness of dates is not enough)
Salt

 

Description:

Method of Preparation of Vada:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chillies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mix well.
Add chopped coriander leaves and mix. Let it cool a bit.

 

Method of preparing Vada coating:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

 

Method of making Vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating mixture and deep fry in hot oil. Take out on a paper towel.

 

Method of preparing Green Chutney:
Grind all to a smooth paste. Do not make too watery.

 

Method of preparing Red Chutney:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.

 

Method of preparing Sweet Chutney:
Soak dates in warm water for about 30mins. Take out seeds (better yet, use seedless dates). Grind with all other ingredients.

 

Conclusion:

Vada pav can be served for breakfast or as snack during tea time.