How to make Chura Vada Pav -
The churas add a delicious crunch to the popular vada pav
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Pavs (पाव)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chura Vada Pav checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Upma - Chinese Style Aam Chhunda Cholafalli Ragi Idli Pesto Chicken Tikka
Chura Vada Pav Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chura Vada Pav Recipe
Potatoes boiled, peeled and mashed 1 1/2 cups
Pavs 4 sets of
Oil 2 teaspoon to deep fry
Mustard seeds 1 teaspoon
Curry leaves chopped 5-6
Turmeric powder 3/4 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespo to sprinkle
Green chutney 1 tablespo to drizzle
Gram flour (besan) 1 cup
Baking soda a pinch
Date and tamarind chutney as required
Dry lasoon chutney as required
Onion chopped 4 tablespoons
Method
Step 1
Heat 2 tsps oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and saute for ½ minute. Transfer into a bowl of mashed potatoes.
Step 2
Add ½ tsp turmeric powder, salt, coriander leaves and green chutney and mix well. Divide the mixture into equal portions and shape them into balls.
Step 3
Heat sufficient oil in a kadai.
Step 4
Take gram flour in a large bowl, add baking soda, salt, remaining turmeric powder and sufficient water and whisk to a smooth semi-thick batter of coating consistency.
Step 5
Dip each potato ball into the batter till they are well coated, gently slide into hot oil and deep-fry till ¾ done. Drain onto a plate.
Step 6
For making chura, drizzle the batter into the hot oil and deep fry for a few seconds. Add the ¾ done vadas and deep fry till the churas and vadas are golden brown and crisp. Drain on absorbent paper.
Step 7
Slit a set of 2 pavs for each portion without cutting through. Drizzle tamarind chutney and green chutney over one half. Sprinkle dry lasoon chutney and fold the pavs so that the other side so that the chutnies get on to the other side too. Place 1 vada between each pav, sprinkle dry lasoon chutney, chopped onions and some churas.
Step 8
Drizzle date and tamarind chutney, green chutney, dry lasoon chutney and sprinkle coriander leaves. Bring the other half over and press gently. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
