Vada Pav with St Peter
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Category
Street Food
Cuisine
Indian
Author:
Kylee Newton - The Modern Preserver
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
This delicious Mumbai Street Food might take a few takes to master, but once you’ve tried them you’ll want to add them to your monthly meal repertoire.I mean, who can resist a Indian spiced potato patty with hot sauce in a bread bun?
Ingredients
Filling
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450g Agria potatoes
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2 Tbsp canola oil
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¼ tsp yellow mustard seeds
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¼ tsp turmeric
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1 tsp coriander seeds, crushed
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½ tsp cumin seeds, crushed
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⅛ tsp garlic powder
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½ tsp chilli powder
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6-8 fresh curry leaves or fresh coriander, chopped
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1 tsp sea salt
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½ tsp sugar
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½ lemon, juice only
Batter
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150g chickpea flour
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¼ tsp turmeric
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¼ tsp sea salt
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¾ tsp Nigella seeds
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180-200ml water
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⅛ tsp baking soda
Garlic Chutney
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40g desiccated coconut
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1 garlic clove
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Pinch salt
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1 tsp Kashmiri red chilli powder
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¼ cup Chura
Extras – assembling
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Oil for deep frying
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4 small bread rolls
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Crispy batter bits (Chura)
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St Peter – Kiwifruit & Kawakawa Verde
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Tamarind chutney
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Deep fried curry leaves
Directions
Peel and chop the potatoes into 4cm cubes, boil with water until they are well cooked and a sharp knife can slide in with ease. Drain off the water, and leave on top of the cooling element to dry out, tossing so they don’t stick to the bottom of the pan.
Heat the canola oil in a medium frying pan, add the mustard seeds and let sizzle for 20 seconds. Add the coriander and cumin seeds, the turmeric, chilli powder and curry leaves and sauté for 40 seconds more (if using fresh coriander add this later when mixing in the lemon juice).
Add the potatoes and the salt and roughly mash them until it becomes a smoothish filling. Stir through the sugar and the lemon juice, mix well and allow to cool. Once cooled, shape the mixture into four 90g balls, then gently flatten into a slightly squashed ball. Place into the fridge until ready to cook.
Make the batter by adding the chickpea flour to a bowl, stir in the turmeric, salt and Nigella seeds, then slowly drizzle in the measure of water, whisking as you pour, until all is combined without any lumps. Whisk through the baking soda just before you are ready to fry the patties.
Heat up enough oil in a pot to deep fry. Once the oil is about 190°C, dip your fingers into the batter and carefully shake into the hot oil, to create crispy batter bits - Chura. Scoop them out when nicely browned onto paper towel until ready to serve. Make about a cupful.
Dip the potato patties one at a time into the batter, coating it all over. Scoop up in a large spoon, tipping off any excess batter and deep fry them in batches of 2 for about 3-4 minutes, turning so they are golden on all sides. Scoop out onto paper towel and set aside in a warm oven.
To make the garlic chutney, add all of the ingredients together with half a cup of the Chura into a food processor and blitz, keeping it slightly coarse in texture.
Assemble the Vada Pav by slicing the bun in half, spread Apostle St Peter hot sauce on the bottom side, and tamarind chutney on the top side. Spread a spoonful of garlic chutney over the St Peter, place a Vada (potato patty) on top, then sprinkle on more garlic chutney and some of the Churas and fried curry leaves before gently closing – Vada Pav!