How to make Sangam Vada -
The popular vada pav made differently – potato mixture sandwiched in pavs, dipped in batter and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Pavs (पाव)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sangam Vada 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 Aloo Cheela Prawn On Sugarcane Stick Hot Garlic Paneer Rayalseema Pesarettu
Sangam Vada 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 : Moderate
Taste : Spicy
Ingredients for Sangam Vada Recipe
Potatoes , boiled, peeled and mashed 3 medium
Pavs 4
Green chillies , broken 3
Garlic 8 cloves
Ginger , roughly chopped 1/2 inch
Oil 2 tbsps = to deep fry
Curry leaves , shredded 8
Turmeric powder 1 teaspoon
Salt to taste
Gram flour 1 1/4 cups
Rice flour 1/4 cup
Red chilli powder 1 teaspoon
Baking soda 1/4 teaspoon
Green chutney for drizzling
Date and tamarind chutney for drizzling
Onion chopped to sprinkle
Nylon sev to sprinkle
Method
Step 1
Put green chillies, garlic and ginger in a blender jar and blend coarsely without adding any water.
Step 2
Heat 2 tbsps oil in a non-stick pan. Add curry leaves and sauté for a few seconds. Add the blended paste and sauté for 2 minutes on medium heat. Add ½ tsp turmeric powder, salt and mix well. Cook for 30 seconds.
Step 3
Add the potatoes and mix well. Sprinkle 2 tbsps water and cook for 2-3 minutes or till the mixture is thoroughly heated. Transfer into a bowl and set aside to cool down to room temperature.
Step 4
For the batter, take gram flour in another bowl. Add rice flour, red chilli powder, remaining turmeric powder, salt and baking soda and mix well.
Step 5
Add 1¼ cups water and mix well to form a smooth batter.
Step 6
Slit the pavs without cutting through. Apply a generous portion of the potato mixture on base half of each pav and close.
Step 7
Heat sufficient oil in a kadai. Dip the pav pieces in the gram flour batter, slide into hot oil And deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 8
Cut each fried pav sandwich into 6 pieces and arrange on individual serving plates.
Step 9
Drizzle green chutney and date and tamarind chutney on top. Sprinkle onions and sev and 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.
