Vada Pav

It’s difficult to eat just one! Try these humble-looking sliders and you’ll end up asking for more.

• Ingredients:

• Vada Pav:
• 1½ tbsp (22 mL) Crisco^® Vegetable Oil for deep frying + 3 cups (750 mL) for deep frying
• ½ tsp (2 mL) mustard seeds
• ½ tsp (2 mL) cumin seeds
• 1 tsp (5 mL) coriander seeds, whole
• 1 tbsp (15 mL) ginger paste
• ½ tsp (2 mL) turmeric
• 1½ tsp (7 mL) Thai green chilies, chopped (adjust according to taste)
• 2 cups (625 mL) mashed potatoes
• ⅓ cup (75 mL) cilantro, chopped
• Salt to taste
• ¾ cup (175 mL) chickpea flour
• ½ cup (125 mL) water + extra if needed
• 8-10 pav, sliced into two
• Green Cilantro Chutney:
• 1 cup (250 mL) cilantro, chopped
• 1½ tsp (7 mL) Thai green chilies, chopped
• 1½ tsp (7 mL) fresh garlic
• 1 tsp (5 mL) cumin seeds
• 2 tsp (10 mL) lemon juice
• Salt to taste
• 6-8 Thai green chilies, whole

• Method:

• Heat 1½ tbsp (22 mL) oil in a thick bottom pan on medium high heat. Add mustard, cumin and coriander seeds. As they sputter add ginger paste. Sauté for 20-25 seconds on medium heat.
• Turn off heat. Set aside to cool. Divide into 8-10 parts. Make balls.
• Combine chickpea flour, water and salt in a large mixing bowl. Batter should be the consistency of pancake batter.
• Heat oil for deep frying at 350˚F (175˚C).
• Dip potato balls in the chickpea batter. Fry until golden, 2-3 minutes.
• Remove. Drain on paper towels.
• Grind chutney ingredients together into smooth paste. Add 1-2 tbsp (15-30 mL) water to help grinding.
• Make small slit of chili lengthwise. Pan fry in 1 tsp (5 mL) oil for 15-20 seconds.
• Place one vada between two parts of dinner rolls. Top with chutney.  Enjoy with fried green chili.

• Tip:

• Roast ½ cup (125 mL) shredded coconut, 2-3 cloves of garlic, 2 tbsp (30 mL) cayenne pepper. Grind into dry blend. Serve with vada pav.