This vada pav is truly a egg lovers delight. Well balanced taste, texture and flavors. I enjoyed the spicy potato with egg. The egg and potato combination I have not tried before, it turned out so good.
Recipe is posted on Youtube English Channel 😊
Ingredients:
6 Boiled Eggs
3 Boiled Potatoes
4 Green Chilies
1 Inch Grated Ginger
2 Tbsp Finely Chopped Coriander
1 Tsp Cumin Powder
1 Tsp Chilly Powder
1 Tsp Garam Masala
1 Tsp Salt
Oil for frying
Pav buns
Chickpea Batter:
1 1/2 Cups Besan/ Kadalai Maavu/Chickpea Flour
1 Tbsp Chilli Powder
1 Tsp Salt
2 Tbsp Hot Oil
1 Pinch Cooking Soda
Heat a pot with 3 to 4 cups water on low flame. Add room temperature egg and boil it for 5 to 8 minutes. Remove the pot from flame and set aside.
In a pressure cooker or pressure pan add 2 cups water. Wash 2 to 3 medium potatoes and place it in the pressure cooker, cover and place a whistle cook the potatoes for 2 to 3 whistles, remove from flame and set aside.
Peel and wash ginger and onion. Finely chop the onion and grate the ginger and reserve.
Separate the stems from chillies wash and finely chop.
Separate the coriander leaves wash twice or thrice, finely chop and reserve.
Drain the potatoes, peel and grate and reserve.
Peel the egg and place it air tight container until use.
Sift the chickpea flour and reserve in a bowl.
Prep and prepare the mint and garlic chutneys ahead of time and reserve. Recipe video links are posted below this recipe.
Heat a wok on medium flame. Add 2 to 3 tsp oil once the oil reaches temp, add finely chopped ginger, onion and chilies and fry till golden.
Add cumin powder, chilly powder and garam masala and fry the onion for another 2 more minutes.
Add grated potato and fry for a minute make sure the onion and masala is well incorporated. Add salt and fry the potato for 2 more minutes. Remove from flame and set the potato filling in a bowl.
Method to Prepare Batter:
Sieve the chickpea flour twice and add to a large mixing bowl.
Add chilly powder, and soda-bi-carb to the flour.
Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.
Gradually add water and mix well to form smooth batter.
The batter consistency should be slightly thinner than dosa batter.
If we dip a spoon or your thumb the batter should evenly coat.
Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.
Prepare Egg Vada:
Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.
Place the flame on medium. Prepare lime size aloo roundels and reserve.
Slice the egg in half then gently cover the aloo filling on one half of the egg form a roundel and reserve. Follow the same step and prepare as many bonda's you want to serve.
Mix the chickpea batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.
Repeat and prepare bondas.
Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.
Drain excess oil and serve the bonda hot with mint chutney as it is.
To Prepare Egg Vada Pav:
Slice the pav bun in half. Spread garlic and mint chutney on the pav.
Place the egg vada in the pav and serve hot...Enjoy 😊
Mint Chutney Recipe
Garlic Chutney Recipe
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