Wada Pav

About Wada Pav

Ingredients

• Medium potaotes, boiled, peeled, mashed 2
• Whole wheat pavs 4
• Oil 2 tsps + to brush
• Mustard seeds 1 tsp
• Garlic, chopped 1 sp
• Ginger, chopped 1 tsp
• Curry leaves 6 to 8
• Green chillies, chopped 2 to 3
• Cabbage, chopped 2 tbsps
• Cauliflower, grated 2 tbsps
• Carrot, grated 2 tbsps
• Walnuts, chopped 2 tbsps
• Cottage cheese (paneer), crumbled ½ cup
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Dry garlic chutney 1 tbsp + to sprinkle
• Gram flour (besan) 2 cups
• Asafoetida ½
• tsp Green chutney
• as required

How to Make Wada Pav (Stepwise Photos)

Method

1. To make a healthy wada pav, heat 1 tsp oil in a non-stick pan. Add mustard seeds, garlic, ginger, curry leaves, green chillies, cabbage, cauliflower, carrot, walnuts, paneer, potato, ½ tsp red chilli powder, ¼ tsp turmeric powder, salt, garlic chutney and a little water and mix well. Cook till well mixed.
2. To make the batter take gram flour, salt, asafoetida, remaining chilli powder, remaining turmeric powder, 1 tsp oil and sufficient water in a bowl and whisk well to make a smooth batter.
3. Divide the wada mixture into equal portions and shape them into round balls.
4. Heat another non-stick pan. Dip the wadas in the batter and place them in the non-stick pan, brush with little oil and cook, turning them often so that they are evenly cooked all around.
5. Slit the wheat pavs into without cutting through, apply green chutney on the inner side of both parts of each pav and sprinkle some garlic chutney. Place a wada on the lower half of each pav, top with the upper half and serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps