Schezwan Vada Pav
Indo-Chinese fusion Mumbai vada pav. Street innovation.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- pav buns — 150 g (whole)
- Garlic — 2 piece (chopped)
- Spring Onion — 3 piece (chopped)
- Potato — 180 g (chopped)
- Gram Flour — 1 cup (ground)
- Schezwan Sauce (Chunky Dipping Grade) — 1.5 tbsp (whole)
- Red Chilli Powder (Lal Mirch) — 0.5 piece (ground)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Asafoetida — 0.5 piece (ground)
- oil — 2 tbsp (whole)
Method
- Boil and mash the potato until smooth. Heat 1 tsp oil in a pan, add asafoetida, turmeric powder and chopped garlic, and saute for 30 seconds. Add the mashed potato, red chilli powder and salt, mix well and cook for 2 minutes.
- Stir in half of the Schezwan sauce and the chopped spring onion. Cool slightly, then shape the mixture into small round vadas.
- In a bowl, mix the gram flour with a little water and salt to make a smooth, coating-consistency batter. Heat oil in a deep kadhai on medium flame. Dip each potato vada in the batter, coating it completely, and deep fry until golden brown and crisp. Drain on paper towels.
- Slit the pav buns and spread the remaining Schezwan sauce inside. Sandwich a hot vada in each pav, garnish with coriander leaves, and serve immediately.
Common questions
- Schezwan Vada Pav ko English mein kya kehte hain?
- शेज़वान वड़ा पाव ko English mein Schezwan Vada Pav likhte hain.
- Ek plate Schezwan Vada Pav mein kitni calories hoti hain?
- 451 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.