Spicy Indian vegan potato burger or vada pav as we know it in India is the perfect monsoon snack. Filling, vegan and so enticing to the palate, this spicy Indian vegan potato burger is just what you need to perk you up.
I have written and photographed the book, finally!! Now I am planning to come back home here and to you lovely people. I know I have been the worst these past few months, neglecting this space here. But lets put that behind us and just be happy that I really did do the cookbook on my own! Everthing. The innumerable recipe testings, styling, shooting, writing, editing, re- shooting the ones i didnt like. The work isnt over yet but the toughest part is safely behind me.
I decided to celebrate the onset of rains in India and my finishing the mammoth task of renovating my home with a well deserved vada pav or spicy Indian vegan potato burger. As Indians, I am sure we all know and adore this innocuous little burger, a staple of Mumbai. Thankfully though in India a dish rarely stays in the place of its origin. Today we get vada pavs or these spicy Indian vegan potato burger throughout the country.
So whats the deal with these exactly that makes it so hot in demand you ask? Well let me try and take you through it now.
Crispy nigella, carom and fennel seed studded chickpea flour batter housing a delicious potato mash, flavoured with curry leaves, mustard seeds and pungent green chilies, garlic paste.
As if that wasn’t enough, we Indians do OTT like no one else when it comes to flavours! And so we layer this with a dry spicy garlic chutney, some cilantro mint chutney, fresh thinly sliced red onions, fried green chili and top it all with soft, fresh Pav or bread.
Result? Quite a flavourful dream!! Especially with the grey skies, hot cups of coffee and loving company!
There are a few basic components that are essential to a good vada pav.
- The actual batata vada or the vegan spicy potato fritter that makes the filling of the burger
- A spicy dry garlic chutney (a must and takes 2 mins)
- A herby cilantro mint chutney
- Fried green chillies
- Pav or burger buns.
Vegan and spot on for a moment of major pampering, these spicy Indian vegan potato burgers need to be in your life soon. Trust me on that like you have till now.
spicy Indian vegan potato burger
Spicy Indian vegan potato burger or vada pav as we know it in India is the perfect monsoon snack. Filling, vegan and so enticing to the palate, this is just what you need to perk you up.
for the potato fritter or vada
- 3 whole boiled and mashed potatoes
- 7-8 cloves of small garlic
- 1 inch ginger
- 2 green chillies
- 1 tsp mustard seeds
- 1 pinch asafoetida or hing
- 2 sprigs curry leaves
- 1 tsp turmeric powder
- salt as per taste
- 1 tsp Kashmiri red chili powder
- oil to fry
Batter for the fritters
- 1/2 cup chickpea flour
- 1/2 tsp baking powder
- 2 tsp nigella seeds
- 2 tsp fennel seeds
- 1 tsp carom seeds
- 1/2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp chaat masala
- salt as per taste
- enough water to make a thick batter
- enough oil to deep fry
Dried garlic chutney
- 1/2 cup desiccated coconut
- 2 tsp red chili powder
- 8 cloves of garlic
For the vada
Start by boiling, peeling and mashing the potatoes.
Once that is done, heat a little oil in a pan. Add mustard seeds, asafoetida and curry leaves. Once they are fragrant and the mustard seeds top popping, add the ginger-garlic-chili paste and saute for 30 secs till the raw smell leaves. Now add the powdered spices and then add the mashed potatoes. Add salt as per taste and saute the potato till cooked well, approx 5-6 mins. Remove and set to cool.
frying the vadas:
make a not too runny batter by mixing all the ingredients for the batter together in a large bowl.
Heat 3 inches of oil in a deep pot till it starts to smoke slightly (180C).
Make ping pong sized balls of the potato mash by placing it between your palms and rolling it gently.
Now dip the balls in the batter till its coated all over and gently drop it into the hot oil. Fry for 3-4 mins on medium low heat till it is golden brown all over.
Remove with a slotted spoon and drain on tissue. Set aside.
For the dry garlic chutney
Put all ingredients in a dry grinder and blitz till coarse and mixed. Set aside.
Take a pav and slice it into two. Spread mint coriander chutney on both sides. Sprinkle some of the dry garlic chutney on both sides. Place a vada in the middle and layer with some thinly sliced onion. Sprinkle more dry garlic chutney on top and cover the potato fritter with the other half of the bun /pav.
Serve immediately with a fried green chili on the side.