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
Please subscribe to my YouTube channel check back here on the blog for regular updates and some new content.
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.