In my opinion, Dabeli falls under a sandwich, and Vada Pav falls under the burger. You can include other condiments/toppings and chutneys too, but I just went with the dry garlic chutney and green chutney. Batata Vada falls under the “Prep Once and Serve Twice” concept. You can prepare and serve the Batata Vada as is or stuff it inside any buns along with chutneys you have in hand. Either way, it tastes delicious. The other highlight is that the dry garlic chutney that we are using here can be prepared well ahead and you can use that for idli and dosa too. (Multipurpose recipes huh) In one of the festival stalls here in the US, we had this Vada Pav, and they served just with dry garlic chutney. It was mess-free and easy to grab and gobble. I liked that idea and went with the same style, err included the green chutney, though. I spiced up my Batata Vada with garlic-ginger-cilantro chutney and added tamarind paste in my garlic chutney to balance the taste and also to get all the flavors. When I serve for the kiddo, I add some sugar on top of garlic chutney and also spread some ketchup on the sweet Hawaiian buns that I get from Costco. This garlic chutney recipe serves for about 8 to 10 vada pavs. But you can double the proportion and prepare in bulk too. As I mentioned above, this goes well with idlis and dosas also.
Ingredients For Dry Garlic Chutney:
Garlic chopped – 5 to 6 Dry coconut – 2 tbsp. heaped (I used the dry unsweetened coconut that we use for baking) Sesame seeds – 1 tsp Peanuts – 2 tsp Red chili powder – 1 tsp Salt – ¼ tsp Oil – 1 tsp Tamarind Paste – ½ tsp
Ingredient For Assembling Vada Pav:
Batata Vadas – 4 to 5 (I posted the recipe yesterday) Pav buns or Sweet Hawaiian buns – 4 to 5 Green Chutney – 1 tsp for each Pav Dry Garlic Chutney – about 1 to 2 tsps. for each Pav Butter or ghee or oil for toasting the bun
How To Make Vada Pav-
Preparing Garlic Chutney:
Heat the kadai and add oil. Once the oil is hot, add the chopped garlic and roast for 2 to 3 minutes in medium heat. Now add the other ingredients except tamarind paste and roast for another 3 minutes.
Let it cool and dry grind it along with tamarind paste.
That’s it. The dry garlic chutney is ready.
Assembling the Vada Pav:
Slit the Pav buns into two. Heat the tava and add butter or ghee or oil and toast them slightly. Now spread about 1 to 2 tsps of the dry garlic chutney on one side and green chutney on the other and keep the Batata Vada on either one side and close it. Press it slightly, and that’s it.
Vada Pav is ready. Vada Pav, along with Lassi, is filling combo.
Notes:
I have used a small amount of garlic. But for this proportion, you can go up to 10. Adjust the salt and spices as per your preference. You can arrange Vada Pav as per your liking by including other chutneys too.
📖 Recipe
