Vada Pav Tacos
A fusion of Indian street food and Mexican cuisine, Vada Pav Tacos are a delicious and innovative twist on the classic Vada Pav.
Ingredients
- 4 pav buns
- 1 cup gram flour (besan)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp baking soda
- 4 boiled potatoes, mashed
- 1/2 cup peanuts, roasted and crushed
- 1/2 cup fresh coriander, chopped
- 4 garlic cloves, minced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8-10 curry leaves
- 4 green chilies, finely chopped
- 1 tsp sugar
- Salt to taste
- Oil for frying
Instructions
- In a bowl, mix gram flour, turmeric powder, red chili powder, baking soda, and salt. Add water to make a smooth batter.
- In a separate bowl, mix mashed potatoes, crushed peanuts, coriander, and salt. Divide the mixture into 4 equal parts and shape them into patties.
- Heat oil in a pan. Dip the potato patties in the gram flour batter and deep fry until golden brown. Drain on paper towels.
- In a small pan, heat some oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add garlic, green chilies, and sugar. Cook for a minute and then add the fried potato patties. Mix well and cook for 2-3 minutes.
- Cut the pav buns in half and lightly toast them on a pan.
- Place the vada (potato patty) in the center of each pav bun. Serve hot with your favorite taco toppings like salsa, guacamole, and shredded lettuce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 15g
Supplies
Frying pan Bowls Knife Spatula Measuring cups and spoons
Tools
Stove Toaster
Serving suggestions
Serve the Vada Pav Tacos with a side of mint chutney and tamarind chutney for an extra burst of flavor.
Tips & tricks
For a healthier version, you can also bake the potato patties in the oven instead of deep frying them.
Cost
$10