VP Bites (Mini Vada Pav Rolls) by @chieffoodieofficer

45 min

20 servings

🫘

115 g

Besan

🫙

Haldi

🧂

Namak

💧

320 ml

Water

🫗

490 ml

Oil

🧄

20 g

Garlic

🫙

1.4 tsp

Jeera Powder

🌶️

1.4 tbsp

Mirchi Powder

🫙

0.68 tsp

Hing

🧂

8.1 g

Salt

🥔

5.4

Boiled Potato

🌿

4.1 g

Fresh Coriander

🍛

6.8 g

Curry Leaves

🧂

Salt

🌼

4.1 g

Mustard Seeds

🫙

0.68 tsp

Hing

🧄

1.4 tbsp

Chopped Garlic

🫙

2 tsp

Coriander Seeds

🫙

0.68 tsp

Haldi

🍋

0.68

Lemon

🥖

Dough

Preparation Steps

  1. Step 1/17

    Whisk 1 cup chickpea flour with a pinch of ground turmeric, a pinch of salt, and about 1/2 cup water until a smooth, pourable batter forms.

    🫘chickpea flour
    🫙ground turmeric
    🧂salt
    💧water
    🥣mixing bowl
    🥄measuring cups

  2. Step 2/17

    Heat about 1 cup vegetable oil in a frying pan over medium-high heat. Fry the chickpea batter in small thin pieces until crisp and golden.

    🫗vegetable oil
    🫘chickpea flour
    🍳frying pan
    🥄slotted spoon

  3. Step 3/17

    Transfer the fried chickpea pieces to a plate and let them cool for 5 minutes.

    🥄slotted spoon

  4. Step 4/17

    Blend the cooled fried chickpea pieces with 3 garlic cloves, 1 teaspoon ground cumin, 1 tablespoon red chili powder, 1/2 teaspoon asafoetida, and a small pinch of salt until crumbly.

    🫘chickpea flour
    🧄garlic
    🫙ground cumin
    🌶️red chili powder
    🫙asafoetida
    🧂salt
    🥄measuring spoons

  5. Step 5/17

    Mash the 4 boiled potatoes in a mixing bowl until mostly smooth, leaving a little texture.

    🥔potatoes
    🥣mixing bowl
    🥔potato masher

  6. Step 6/17

    Heat 1 tablespoon vegetable oil in a frying pan. Add 1 teaspoon mustard seeds and let them crackle.

    🫗vegetable oil
    🌼mustard seeds
    🍳frying pan
    🥄measuring spoons

  7. Step 7/17

    Add half the curry leaves, 2 chopped garlic cloves, the remaining 1/2 teaspoon asafoetida, 1/2 teaspoon ground turmeric, and 1 1/2 teaspoons coriander seeds. Fry for 30 seconds.

    🍛curry leaves
    🧄garlic
    🫙asafoetida
    🫙ground turmeric
    🫙coriander seeds
    🍳frying pan
    🔪knife
    🪵cutting board
    🥄spatula

  8. Step 8/17

    Add the mashed potatoes and salt to taste. Stir until the potato mixture is evenly seasoned and warmed through.

    🥔potatoes
    🧂salt
    🍳frying pan
    🥄spatula

  9. Step 9/17

    Stir in the remaining curry leaves and 1/4 cup fresh coriander. Squeeze in juice from 1/2 lemon.

    🍛curry leaves
    🌿fresh coriander
    🍋lemon
    🍳frying pan
    🥄spatula

  10. Step 10/17

    Combine 2 cups whole wheat flour, a pinch of salt, and about 1/2 cup water in a bowl. Knead for 5 minutes into a soft, smooth dough.

    🌾whole wheat flour
    🧂salt
    💧water
    🥣mixing bowl
    🥄measuring cups

  11. Step 11/17

    Divide the dough into 8 portions. Roll each portion into a thin round larger than a standard roti.

    🌾whole wheat flour
    🥖rolling pin

  12. Step 12/17

    Place about 2 tablespoons potato filling along one edge of each dough round. Sprinkle each portion with about 1 teaspoon dry chickpea-garlic chutney.

    🥔potatoes
    🫘chickpea flour
    🧄garlic
    🥄spoon

  13. Step 13/17

    Roll each filled dough round tightly into a log. Cut each log into 4 to 5 small sections.

    🌾whole wheat flour
    🥔potatoes
    🔪knife
    🪵cutting board

  14. Step 14/17

    Gently round each cut section with your hands, keeping the potato filling enclosed.

    🌾whole wheat flour
    🥔potatoes

  15. Step 15/17

    Brush the flat griddle with the remaining vegetable oil and heat it over medium heat. Arrange the bites on the hot griddle with space between them.

    🫗vegetable oil
    🍳flat griddle
    🥄spatula

  16. Step 16/17

    Cook the bites for 8 to 10 minutes, turning frequently, until both sides are golden brown and crisp.

    🍳flat griddle
    🥄spatula

  17. Step 17/17

    Sprinkle the warm Vada Pav Bites with the remaining dry chutney. Serve with green chilies, if desired.

    🫘chickpea flour
    🌶️green chilies

Composition

Ingredients

Types

Liquids, Vegetables, Aromatics, Seasonings, Herbs, Spices, Seeds, Fruits, Citrus

Ingredients

Besan, Haldi, Namak, Water, Oil, Garlic, Jeera powder, Mirchi powder, Hing, Salt, Boiled potato, Fresh coriander, Curry leaves, Mustard seeds, Chopped garlic, Coriander seeds, Lemon, Dough

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free

Calories

285 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 44g, Fat: 10g, Fiber: 6g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 510mg, Iron: 2.4mg, Calcium: 38mg, Sodium: 360mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.4mg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, rolling pin, knife, cutting board, spatula, slotted spoon, potato masher, frying pan, flat griddle

Appliances

Blender, Stove

Type

Type

Type Of Dish

Snack, Appetizer, Street food

Occasions

Tea time, Party, Monsoon season, Casual snacking

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, Mumbai

Various

Aspect

Texture

Crispy, Soft, Tender, Crumbly

Flavors

Spicy, Garlicky, Tangy, Savory, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat on a dry griddle for best crispness), freezer : 2 months (Freeze uncooked shaped bites in a single layer,Transfer to a freezer-safe airtight container,Cook from frozen over low heat)