Delicious Kolhapuri Masala Vada Pav Recipe

Kolhapuri Masala Vada Pav is a spicy and flavorful street food delicacy that is sure to tantalize your taste buds! Unlike regular batata vadas, this recipe features a special masala vada made with boiled potatoes mixed with crispy bhaji crumbs and a unique green paste that elevates the taste to a whole new level.

Ingredients

For Masala Vada:

• 3 cups chickpea flour (besan)
• 1.5 teaspoons turmeric powder
• Salt to taste
• 0.5 teaspoons ajwain (carom seeds)
• A pinch of hing (asafoetida)
• Water as needed
• 0.5 teaspoons baking soda
• 2 tablespoons hot oil

For Filling:

• 3 medium boiled potatoes
• 1 cup crushed bhaji crumbs
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• Salt to taste

For Green Paste:

• 0.5 cup chopped coriander leaves
• 1 cup mint leaves
• 20-25 garlic cloves
• 2 inches ginger
• 4-5 green chilies

For Seasoning:

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon crushed coriander seeds
• 1 tablespoon white sesame seeds

For Special Dry Garlic Chutney:

• 5-6 bhajis (used for adding flavor)
• 15-20 garlic cloves
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon cumin
• Salt to taste
• A pinch of hing

Step-by-Step Method

1. Prepare the Batter: In a mixing bowl, add chickpea flour, turmeric powder, salt, ajwain, and hing. Mix well and gradually add water to form a medium thick batter without lumps.
2. Rest the Batter: Whisk the batter for about 2 minutes until it becomes light and fluffy. Cover and let it rest for 10 minutes.
3. Make the Green Paste: In a mixer, add coriander leaves, mint leaves, garlic, ginger, and green chilies. Blend without adding water to make a coarse paste.
4. Prepare Filling: Mash the boiled potatoes and combine with crushed bhaji, red chili powder, garam masala, and salt. Mix thoroughly.
5. Season the Mixture: In a pan, heat oil, add cumin seeds, crushed coriander, sesame seeds, and hing. Add the green paste and stir for about two minutes.
6. Combine: Add the sautéed paste to the mashed potato mixture and mix well to create the spicy masala filling for the vadas.
7. Shape the Vadas: Take small portions of the filling and shape them into round vadas.
8. Fry the Vadas: Coat each vada in the chickpea batter and deep fry in medium-hot oil until golden brown and crispy. Ensure to keep the flame medium for even cooking.
9. Make Chutney: Grind the bhaji, garlic, red chili powder, cumin, salt, and hing in a mixer until it forms a coarse paste without water.
10. Serve: Serve hot Vada Pav with the special garlic chutney.

Cooking Tips & Variations

• For Extra Flavor: You can add finely chopped onions or curry leaves to the potato filling for added flavor.
• Spicy Variant: Increase the number of green chilies in the green paste if you prefer a spicier vada.

Serving Suggestions

Serve these hot masala vadas in soft pav (bread) with chutney on the side. This combination makes for a delicious snack or meal!

Storage Instructions

If you have leftover vadas, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to retain crispiness before serving.

Nutrition Information

Each serving of Masala Vada Pav contains approximately:

• Calories: 200-250 (depending on serving size)
• Carbohydrates: 30g
• Protein: 5g
• Fats: 10g

FAQs

• Can I bake the vadas instead of frying them? Yes, you can bake them at 375°F for about 25 minutes or until they are golden and crispy.
• What can I substitute for chickpea flour? You can use all-purpose flour, but it may alter the taste and texture slightly.

Enjoy making this delightful and spicy Kolhapuri Masala Vada Pav at home and indulge in its amazing flavors!