Vada Pav Mumbai Burgers | MiNDFOOD Recipes & Tips
Vada Pav Mumbai Burgers. This vegetarian delicacy originated around 1960, and combines a wonderful local deep-fried spiced potato ball with a touch of the colonial influence in the form of a burger...
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Cooking tools:
- Deep-fry thermometer
- Saucepan
- Heavy-based saucepan
- Mixing bowl
- Sifter
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Baking sheet
- Slotted spoon
- Spider strainer
- Paper towel
- Spoon
- Wooden spoon
- Blender
- Measuring spoon
- Measuring cup
- Skillet
- Spatula
- Mason jar
- Kitchen scale
- Toaster
- Pastry brush
- Stove
- Oven
- Colander
- Sealable container
- Refrigerator
- Plate
Ingredients
- vegetable oil, for deep-frying
- 4 small white burger buns
- butter, for spreading
- Green coconut chutney, to serve
- Tamarind chutney, to serve
- chopped coriander (cilantro), to serve
- deep-fried green chillies, to serve (optional)
- 500 g (1 lb 2 oz) potatoes, peeled and cut into 2 cm (¾ inch) cubes
- 2 teaspoons virgin coconut oil
- ½ teaspoon brown mustard seeds
- a few fresh curry leaves
- ¼ teaspoon ground turmeric
- 3 green chillies, finely chopped
- 2 1/2 cm (1 inch) knob of fresh ginger, peeled and finely chopped
- 5 large garlic cloves, finely chopped
- a pinch of salt, or to taste
- a few coriander (cilantro) sprigs, finely chopped
- 200 g (7 oz/1⅔ cups) chickpea flour (besan), sifted
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- a pinch of bicarbonate of soda (baking soda)
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