Egg Vada Pav

Instructions

1. 1

   Prepare the Dry Garlic Chutney

   • In a small pan, dry roast the dessicated coconut on low heat for 2-3 minutes until it turns light golden and aromatic. Transfer to a plate and let it cool.
   • In the same pan, dry roast the garlic cloves for 2-3 minutes until they are fragrant and have light brown spots. Let them cool completely.
   • Once cooled, add the roasted coconut, garlic, 2 tsp of red chilli powder, and 0.5 tsp of salt to a grinder jar. Pulse a few times to get a coarse, crumbly powder. Set aside.
2. 2

   Make the Potato Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the asafoetida and curry leaves, and sauté for 30 seconds.
   • Stir in the chopped green chillies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
   • Add the mashed potatoes, turmeric powder, and 0.75 tsp of salt. Mix thoroughly to combine all the ingredients.
   • Cook for 2-3 minutes, stirring occasionally. Turn off the heat and mix in the chopped coriander leaves and lemon juice.
   • Transfer the mixture to a plate and allow it to cool down completely.
3. 3

   Prepare the Batter and Shape the Vadas

   • In a mixing bowl, combine the besan, rice flour, 0.5 tsp red chilli powder, baking soda, and the remaining 0.25 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like that of pancake batter, thick enough to coat the back of a spoon.
   • Once the potato mixture is cool, divide it into 4 equal portions. Take one portion, flatten it on your palm, place a hard-boiled egg in the center, and carefully wrap the potato mixture around the egg to form a smooth, compact ball. Repeat for all eggs.
4. 4

   Fry the Egg Vadas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
   • Carefully dip one potato-coated egg ball into the besan batter, ensuring it is evenly coated on all sides.
   • Gently slide the coated vada into the hot oil. Fry 1-2 vadas at a time to maintain the oil temperature and prevent them from sticking.
   • Fry for 4-5 minutes, turning occasionally, until the vada is golden brown and crisp all over.
   • Remove the fried vadas with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
5. 5

   Assemble the Egg Vada Pav

   • Take a pav and slice it horizontally, leaving one edge intact to form a hinge.
   • Generously sprinkle 1-2 teaspoons of the prepared dry garlic chutney on the inside surfaces of the pav.
   • Place a hot, freshly fried egg vada in the center of the pav.
   • Gently press the pav together and serve immediately, optionally with fried green chillies on the side.