Vada Pav Burger - NO DEEP FRYING
Spicy potato patties with crunchy lentils, served on a bun with spicy green chutney, red peanut/garlic chutney, onions and slice of cheese (optional)
Servings: 4
Ingredients
Potato Patties
- 5 Boiled Russet Potatoes
- ½ cup Chopped Cilantro
- 2 tbsp Chopped Serrano Peppers
- 1 tbsp Grated Ginger
- 2 tbsp Salt
- 3 tbsp Peanut Oil any oil with high smoke point works
- 2 tbsp Soaked Urad Daal
Slides
- 8 Buns small to medium size
- 8 slice American Slice Cheese
- 8 tbsp Spicy Green Chutney Recipe on the blog
- 4 tbsp Spicy Red Peanut/Garlic Chutney
- 4 tbsp Butter
- 1 Sliced Sweet Onion
Spicy Red Peanut/Garlic Chutney
- ½ cup Raw Peanuts
- ½ cup Sliced Garlic
- ¼ cup Coconut Powder
- ¼ cup White Sesame Seeds
- 1½ tbsp Salt
- 1 tbsp Red Chilli Powder
Instructions
Make Potato Patties
- Soak 2 tbsp of urad daal in warm water for 20-30 minutes.
- Mash all the boiled potatoes. Add chopped cilantro, serrano peppers, grated ginger and salt. Mix it very well.
- Drain water out of the soaked ural daal and spread it on top of a paper towel to get rid of the access water. Heat 3 tbsp oil in a pan and slowly add drained ural daal to the pan. Keep roasting it in the oil on medium heat till it changes color to golden brown and starts to form aroma.
- Add crispy urad daal along with the oil in the potato mix. Carefully mix it well. Form round patties that is as big as the bun size.
- Cook patties in an oiled pan for 6-8 minutes on medium to high heat on both sides till they get golden brown.
- Melt slice cheese on top of the patties and keep them aside. Adding cheese is optional.
Red peanut garlic chutney
- Dry roast sliced garlic in a pan on medium heat until it changes color to golden brown and starts to loose the raw garlic smell. Cool it down once it is roasted.
- Roast peanuts in the same pan on medium heat. Once the peanuts are almost roasted add sesame seeds and roast for 2-3 more minutes. Take it off the stove once it's roasted.
- Add coconut powder to the same hot pan and keep mixing it for couple of minutes. The leftover heat is good enough for roasting coconut.
- Once garlic, peanut, coconut powder and sesame seed mix is cooled down completely, add salt and red chilli powder. Grind it to a coarse mixture. You have spicy red peanut garlic chutney ready!
Assembly
- Spread green churney (https://myvegetarianroots.com/green-chutney-dipping-sauce/) on all the buns.
- Spread butter on all sides of the buns and make it little crispy on the pan. You can use oil instead butter for this step.
- Top one side of the bun with pattie along with melted cheese. Top that with sliced onions. Sprinkle red peanut garlic churney and top it with other side of the bun.
- Serve it with side of chips and extra green and red chutney!