Vada Pav is a satisfyingly spicy street food twist on the veggie burger. To make things even more delicious, I'll also show you how to make my signature salad, a tasty superfood treat of coriander, mint, parsley, bulgar wheat, mango, spring onion and pomegranate.
Having done the Fountainbridge Show for a while now in Edinburgh, I was both excited (and a little nervous) to do my #teaforatenner slot over in Glasgow for a larger combined audience. These dishes were featured on the first of the new shows. A link to the video is below, along with the ingredients for convenience
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Bindi’s Salad
1\4 bunch Parsley (finely chopped)
1\4 bunch Mint (finely chopped)
1\4 bunch Coriander (finely chopped)
100gm of Bulgier Wheat (soak in water)
3 Spring Onions chopped
1\2 Red Pepper chopped
1 Lemon
1\2 Mango shredded
1\2 tbsp. Course Black Pepper
1\2 tbsp. of Salt
3 tbsp. of jaggery (soak Jaggery in warm water)
Vada Pav
6 Rolls
3 medium sized boiled and peeled mashed potatoes
2 tsp. Mixed Ginger/Green chilli paste
1/4 tsp. Garam Malasa
1 tbsp. chopped Coriander
2 finely chopped Onions
2 tsp. Lemon juice
2 tsp. Sugar
Salt to taste
1/4 tsp. Chilli powder
1 tbsp. Oil
A pinch of asafoetida (hing)
Salt to taste
Oil for deep-frying
Method:
Mix all the ingredients together and before serving a spoonful of jaggery water is used as dressing.
Method:
Mix 1 cup Chick Pea flour (gram flour) with ½ cup of water, a pinch of salt to taste, chilli powder and a pinch of asafoetida.
