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Chura Vada Pav

The churas add a delicious crunch to the popular vada pav This is a Sanjeev Kapoor exclusive recipe.

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Chura Vada Pav

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Main Ingredients Potatoes, Pavs
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chura Vada Pav

  • 1 1/2 cups Potatoes boiled, peeled and mashed
  • 4 sets of Pavs
  • 2 teaspoon to deep fry Oil
  • 1 teaspoon Mustard seeds
  • 5-6 Curry leaves chopped
  • 3/4 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespo to sprinkle Fresh coriander leaves chopped
  • 1 tablespo to drizzle Green chutney
  • 1 cup Gram flour (besan)
  • a pinch Baking soda
  • as required Date and tamarind chutney
  • as required Dry lasoon chutney
  • 4 tablespoons Onion chopped

Method

  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.
  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.
  3. Heat sufficient oil in a kadai.
  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.
  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.
  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.
  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.
  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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