AuthorPooja SundariaCategoryFusion, Indian Bread, Lunch, VeganVada pav is one of those comfort food, that just feels like home. Give me a big shout if you are a big Vada pav fan like me 🙂
Happy Monday sunshine guys, how are you all?
Vada pav is a most delicious best tea time snack and so so tempting. Grab a vada pav with a hot steaming hot cup of tea… voilà . Vada pav a famous street food of Mumbai and across Maharashtra. Every Mumbaikar is fond of this crispy, flavourful spicy everyday sandwich. A quick, filler, and power-boosting Vada pav with a steaming hot cup of chai, is all you need to start a busy and hectic day.
It's basically fried potato mixture patties with little spices and coated into gram flour batter. It is served in between two slices of pav (Indian buns) and dry garlic chutney, and green chutney and fried green chilli.
But I gave this traditional street food a twist by making paratha of this. Actually, from the last few days, I had a strong urge to eat vada pav but I really don’t want to eat fried. so I fill my paratha with this filling and dry garlic chutney. The outcome is so satisfying and yummy. Your taste buds will enjoy this vada pav paratha. Take a bite of this very special Vada pav paratha and it feels like actual Mumbai style Vada pav.
This is a long recipe and requires some time for prep work. But trust me, one bite into this deliciousness and it's worth of it!
Enjoy your vada pav paratha with dry garlic chutney, if you really want to enjoy the flavour of vada pav then spicy dry garlic chutney is necessary. Feel free to sprinkle a generous quantity of garlic chutney on top of paratha to enjoy. We thoroughly enjoyed these parathas with mildly tempered yoghurt and fried green chilli along with dry garlic chutney.
Such soulful meals make Sunday brunching more beautiful.
Enjoy. Stay healthy, stay humble!
Ingredients
Instructions
Dry roast coconut till slightly brown than set side
Dry roast red chilli and peanut than set aside
Heat oil in pan add garlic roast till brown
Let cool down everything than grind to coarse powder and add salt
Heat two tablespoons of oil in pan, add mustard seeds and cumin seeds
When they crackle, add curry leaves, asafoetida stir for one min than add turmeric again stir on low heat
Then add boiled and roughly mashed potato mix it well cook for 2-3 min
Add lemon juice and salt and coriander. Then let it cool down.
In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
Divide the dough into 4 equal parts.
Take one of the dough balls and using your rolling pin roll it into a circle. Apply red garlic chutney all over the rolled dough.
Place 2-3 tablespoons of stuffing in the centre. Don't overfill else it will be difficult to roll.
Bring all the edges together and pinch to seal the edges.
Flatten the dough ball using your hands.
Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
Transfer the rolled paratha onto the hot pan
Cook the side for a minute or two and then flip over. Apply oil on the half-cooked side and flip again.
Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
Repeat with the remaining dough balls.
Serve hot with garlic chutney and fried green chilli.
Ingredients
Directions
Dry roast coconut till slightly brown than set side
Dry roast red chilli and peanut than set aside
Heat oil in pan add garlic roast till brown
Let cool down everything than grind to coarse powder and add salt
Heat two tablespoons of oil in pan, add mustard seeds and cumin seeds
When they crackle, add curry leaves, asafoetida stir for one min than add turmeric again stir on low heat
Then add boiled and roughly mashed potato mix it well cook for 2-3 min
Add lemon juice and salt and coriander. Then let it cool down.
In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
Divide the dough into 4 equal parts.
Take one of the dough balls and using your rolling pin roll it into a circle. Apply red garlic chutney all over the rolled dough.
Place 2-3 tablespoons of stuffing in the centre. Don't overfill else it will be difficult to roll.
Bring all the edges together and pinch to seal the edges.
Flatten the dough ball using your hands.
Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
Transfer the rolled paratha onto the hot pan
Cook the side for a minute or two and then flip over. Apply oil on the half-cooked side and flip again.
Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
Repeat with the remaining dough balls.
Serve hot with garlic chutney and fried green chilli.