Episode 6: Vadabao

Instagram Video:

https://www.instagram.com/p/DDzPCMACGO8/

Ingredients

For the Vada Filling:

• 3 medium potatoes (500 g), boiled and chopped

• 3 green chilies (chopped)

• 1-inch ginger (grated)

• 4 garlic cloves (minced)

• 1 tbsp oil

• 0.5 tsp mustard seeds

• 1 tbsp curry leaves

• 0.25 tsp turmeric

• 0.25 tsp salt

• 3 tbsp fresh coriander (chopped)

For Coating:

• 90 g gram flour (besan)

• 30 g rice flour or corn starch

• 0.25 tsp salt

• Pinch of asafoetida

• Pinch of turmeric

• Oil (for frying)

For Green Chutney:

• 1½ cups fresh coriander leaves

• 1 tsp cumin seeds

• 2 green chilies (adjust to taste)

• 2 garlic cloves

• 2 tbsp lemon juice

• 2 tbsp water

• Salt (to taste)

• 2 tbsp dried coconut

• 1–2 tbsp peanuts (optional)

For Dry Coconut Chutney:

• 8 dried red chilies (Kashmiri)

• 3 garlic cloves

• 2 tbsp dried coconut

• 0.25 tsp salt

• 0.5 tsp cumin seeds

• 2 tbsp water (to blend)

For Serving:

• Bao buns

• Tamarind sauce

• Fried chili

• Crispy sev

Steps

1. Green Chutney: Blend all ingredients into a thick paste. Adjust seasonings and store in a jar.

2. Red Chutney: Soak dried chilies in warm water for 15 minutes. Drain and blend all ingredients into a smooth paste. Adjust salt to taste.

3. Vada Filling: Boil and crumble potatoes. Sauté mustard seeds in oil, then add curry leaves, ginger, garlic, and chilies. Stir in turmeric and salt, mix with potatoes and coriander. Cool and form into balls.

4. Coating: Mix gram flour, rice flour, salt, asafoetida, and turmeric. Gradually add water to form a thick batter.

5. Fry Vada: Heat oil. Dip potato balls into batter and fry until golden brown. Drain on paper towels.

6. Assemble Vadabao: Slice bao buns, spread green and red chutneys, and place a vada inside.

7. Serve: Top with fried chili, crispy sev, and drizzle with tamarind sauce.