Street Side Vada Pao Recipe

Name: Street Side Vada Pao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato vada; 4 large Idaho potatoes, boiled in their skins; 2 tablespoons oil for the seasoning; 1 teaspoon mustard seeds; 2 green chiles cut; 1 large clove of garlic, finely minced; 1 inch piece fresh ginger, grated fine; 1 sprig curry leaves, torn into bits; 1/8 teaspoon turmeric powder; Salt to taste; 1 cup chickpea flour; 1/2 teaspoon Red Chile powder; 1/2 teaspoon Baking powder; 1 pinch turmeric powder; Plain seltzer water as needed; 2 cups oil for deep frying; 10-12 small portuguese saloio rolls; Dry coconut garlic chutney powder; 2 tablespoons shredded fresh coconut (OR); 2 tablespoons dessicated coconut; 1 clove garlic; 1/4-1/2 teaspoons Cayenne pepper powder; Sea Salt to taste

Servings: persons

Potato vada
4 large Idaho potatoes, boiled in their skins
2 tablespoons oil for the seasoning
1 teaspoon mustard seeds
2 green chiles cut
1 large clove of garlic, finely minced
1 inch piece fresh ginger, grated fine
1 sprig curry leaves, torn into bits
1/8 teaspoon turmeric powder
Salt to taste
1 cup chickpea flour
1/2 teaspoon Red Chile powder
1/2 teaspoon Baking powder
1 pinch turmeric powder
Plain seltzer water as needed
2 cups oil for deep frying
10-12 small portuguese saloio rolls
Dry coconut garlic chutney powder
2 tablespoons shredded fresh coconut (OR)
2 tablespoons dessicated coconut
1 clove garlic
1/4-1/2 teaspoons Cayenne pepper powder
Sea Salt to taste

1
Peel the potatoes & crumble. Set aside
2
Heat the 2 tablespoons of oil in a skillet. when it gets hot, add the mustard & allow it to sputter.
3
Add the green chiles, ginger & garlic, Saute till the garlic emanates an aroma. Add the curry leaves, stir and add the turmeric & salt. Remove from fire, mix well and add to the crumbled potatoes.
4
combine the seasoning until its well distributed in the potatoes. using an ice cream scoop, scoop out potato mixture, and shape into discs about 2 inches in diameter. Cover with a plastic wrap & refrigerate till ready to fry.
5
Combine the chickpea flour, baking powder,salt, turmeric & chile powder. mix with a fork to distribute the spices. Add seltzer to make a batter the consistency of pancake batter.
6
Heat 2 cups of oil in a cast iron pan. when it just about begins to smoke, dip the potato discs to the batter completely coating them & drop into the hot oil. Fry till each side is golden brown. Remove and place on a plate lined with paper towels.
7
To assemble, slit the rolls as for a hot dog, rub with the coconut garlic chutney and place a HOT vada in the centre.
8
In a Mortar, combine all the ingredients & pound till the garlic has completely been minced & incorporated into the powder.

1454

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Potato vada, 4 large Idaho potatoes, boiled in their skins, 2 tablespoons oil for the seasoning, 1 teaspoon mustard seeds, and more.

Yes, Street Side Vada Pao falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Street Side Vada Pao

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