Broccoli Vada Pav Recipe

Broccoli can be incorporated in any dish it is such a versatile vegetable. Since my blog is all about fusion indian and traditional recipes broccoli vada pav was a perfect post for the season and it is peek broccoli season. This recipe is a must try and everyone in the family will enjoy the taste.

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Ingredients For Vada:
200 Grams Broccoli
200 Grams Boiled Potatoes 
1 Large Onion Finely Chopped
2 Sprigs Curry Leaves Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
10 Green Chilies Ground into Paste
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/4 Tsp Asafoetida
Salt as per taste 
2 Tbsp Oil...

How to clean broccoli detail video and blog links 😉

Method:
Watch the video how to prep broccoli, par boil, drain and coarse grind the broccoli and reserve.

Heat a pan on medium flame with 2 tbsp oil. Once the oil reaches temperature add mustard seeds, cumin seeds and asafoetida allow to splutter. 

Once the mustard seeds stops spluttering, add finely chopped onions, chilly paste, curry leaves, ginger and garlic paste fry all the ingredients until the onion turns transparent. 

Add the coarse ground broccoli to the onion masala and fry for a minute. Add salt as per taste, occasionally keep stirring and allow excess moisture from broccoli to evaporate.

Crumble and add the potatoes to the broccoli, mix well. Once the potato and broccoli has combined check for salt and adjust as per taste, remove the mixture from flame and allow to reach room temperature.

Wet your hands or apply oil and start forming slightly larger than lime vadas and reserve on a plate. We can prepare the vada mixture ahead of time and store it in a airtight container refrigerated until use. 

Ingredients for Bajji Batter:
2 Cups Chickpea Flour
1 Tbsp Chilly Powder
1/2 Tbsp Asafoetida
1/4 Tsp Cooking Soda
10 Chilies Pricked with a fork
Salt as per taste
2 Tbsp Hot Oil + Oil for frying...

Method:
Heat a wok with oil for frying on low to medium flame.

In a mixing bowl sift and add the flour. Add salt, chilly powder, asafoetida and 2 tbsp hot oil. Gradually add water and mix to form a smooth batter. 

Consistency of batter neither should be thick nor thin, When we dip a spoon or our fringer in the batter it should evenly coat. Once the batter is ready we can dip the prepped vadas and fry in hot oil.

Dip each vada in batter once its evenly coated drain excess batter and drop in hot oil. Prepare 4 vadas in a batch. Fry on medium flame till golden, drain excess oil and serve as hot as possible.

For added heat we can deep fry the chilies and serve along with vadas.

To spread inside the pav buns I used sriracha and mayo. I also used 3 packs of pav bun for this recipe. 

Slice the pav bun in the middle not all the way through, spread 1/2 tsp of sriracha and 1/2 tsp of mayo evenly in the pav buns, place the fried vadas and serve hot with chiies...Enjoy 😉

If you don't want to use mayo and sriracha then try my mint or chilli chutney recipe to spread inside the pav buns. Please click on the links for recipes.

Tips: Prepare the vada mixture and batter and store it in air tight container refrigerated until use. The reason I'm stressing on this step is because the dry air in the fridge will eliminate moisture in the vada mixture. The batter will also set and if excess water is added we can drain once its distilled and surfaced. 

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.