Name: Mumbaiya Fusion Vada-Pav (For Pav-Bhaji lovers!) recipe by Mallika Chaudhary at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: For the potato filling:; 3-4 large potatoes; 2 tbsn oil; 1 tsp mustard seeds; A pinch of asafoetida; 2 green chillies, slit; 3-4 curry leaves; 1 small onion; 1 tsp, grated Ginger; 1 tsp Turmeric; Salt to taste; Some chopped Coriander leaves; For the batter:; 1 cup Chickpea flour (besan); 1/4th cup water or as needed; 1/2 tsp turmeric powder; 1/2 tsp red chilly powder; 1/2 tsp dry mango powder (Amchoor); A pinch of carom seeds (Ajwain); salt as needed; Also needed:; 4 bread buns; Left-over ‘Bhaji’; 1 tbsn kashmiri red chilly powder; green chutney; Sweet Tamarind Chutney; Some chopped onions; Butter to roast the bread buns and for Bhaji; 5-6 whole green chillies; Oil to deep-fry

ABOUT Mumbaiya Fusion Vada-Pav (For Pav-Bhaji lovers!) RECIPE

This dish combines two classics from the Indian street-food scene- Vada-pav & Pav Bhaji! I swear, I invented it on a fluke when I had a ton of Bhaji left from our dinner party with friends the previous night. Instead of serving pav-bhaji for the second time, I chose to make spicy, sizzling masala vada-pavs smeared with flavorful bhaji on the inside along with a variety of chutneys and fried green chillies. Doesn't it sound yum?? I also gave some to our neighbors who had a birthday in the family! It turned out to be a huge hit! Believe me, this experiment with leftover bhaji resulted in a winning new dish. Try it next time you have leftover bhaji, friends! Enjoy!

Ingredients Serving: 4

For the potato filling:
3-4 large potatoes
2 tbsn oil
1 tsp mustard seeds
A pinch of asafoetida
2 green chillies, slit
3-4 curry leaves
1 small onion
1 tsp, grated Ginger
1 tsp Turmeric
Salt to taste
Some chopped Coriander leaves
For the batter:
1 cup Chickpea flour (besan)
1/4th cup water or as needed
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dry mango powder (Amchoor)
A pinch of carom seeds (Ajwain)
salt as needed
Also needed:
4 bread buns
Left-over ‘Bhaji’
1 tbsn kashmiri red chilly powder
green chutney
Sweet Tamarind Chutney
Some chopped onions
Butter to roast the bread buns and for Bhaji
5-6 whole green chillies
Oil to deep-fry

Instructions

Boil your potatoes until tender. Once cooled, peel and mash with gentle hands. Set aside.
In a pan, heat your oil. To the hot oil, add your asafoetida and mustard seeds. Saute for a few seconds till they splutter.
Add green chillies, ginger and curry leaves. Fry for a few seconds.
Add the chopped onions and cook for 4-5 mins till they get pink and translucent.
Add the salt and turmeric. Fry for 2-3 seconds. Add your mashed potatoes and mix well. Cover and cook for 6-7 minutes on low heat until the mixture looks well cooked. Switch off the gas and add your chopped coriander. Set to cool.
In the meanwhile, prepare your besan or chickpea batter. Combine all the mentioned ingredients in the list and make a smooth batter of medium consistency.
To make your potato patty, divide your cooled mixture into 4 parts and make them into smooth balls.
Heat the oil to deep-fry. Dip one patty into the batter until fully covered. Immediately place it into hot oil. Fry for around 30 seconds at medium flame on each side, until golden-brown and crisp.
Prepare all your potato patties or batate vade this way.
Once you are done frying the patties, deep-fry all your whole green chillies for a few seconds and transfer to the kitchen towel. Sprinkle salt on them and set aside.
To make your Fusion Vada pav……….Heat some butter on a non-stick skillet. Add the red chilly powder and fry for a few seconds.
Transfer your leftover bhaji to the pan and add a little water to get a semi-liquid consistency. Make sure you do not thin it out too much!! That can ruin the whole dish.
Now, with the spatula, push the bhaji to the side of the pan and heat some more butter at the middle of the pan.
Place your bread bun on hot butter, flipping once. Roast till golden brown and crisp.
Smear your bhaji all over the surface of all of your bread buns, on the top as well as bottom. You can smear as much as you want. Transfer to a plate.
To assemble your Fusion Vada Pav, smear 1 tsp of each of the chutneys on the inside of the top and the bottom half of your masaledaar pav.
Place your hot potato patty inside and sprinkle lots of chopped onions on top of it. Place the top-half of the bun on the patty. Serve hot with tea and fried green chillies.
Prepare all of your fusion Vada Pavs in this way! Enjoy!

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