Chicken #vadapav is an #Indianstreetfood made by sandwiching a deep fried chicken pattie in Pav or bun with a generous amount of chutneys smeared. This is an Indian version of chicken sandwich or burger.

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Recipe by @chefbobbygeetha

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INGREDIENTS

For vada mix
Oil – 20 gm / 3 Tspn
Asafoetida – 2 gm / a pinch
Black mustard seeds – 3 gm
Chopped onion – 30 gm / 2 Tbspn
Curry leaf – 1 gm / 2 -3 leaves
Turmeric powder – 1 gm / a pinch
Diced chicken – 120 gm / ½ cup
Boiled potato – 100 gm / ½ cup
Sliced green chilli – 2 gm / 2 nos.

For batter
Rice flour – 30 gm / 2 Tbspn
Gram flour – 70 gm / 5 Tbspn
Baking soda – 2 gm / ¼ Tspn
Turmeric powder – 2 gm / ¼ Tspn
Salt – 2 gm / ¼ Tspn
Water – 50 gm / 4 Tbspn

For frying
Oil – to deep fry
Onion rings (medium sliced) – 6 nos.
Fried boondhi’s using the left over batter.
Green chilli – 2 nos.

For plating
Mini brioche bun ( cut into halves) – 4 halves.
Fried vada – 2 nos.
Sweet yoghurt – to drizzle
Fried boondhi’s – 30 gm / 2 Tbspn
Cheddar cheese sliced – 2 nos.
Fried green chilli – 2 nos.

METHOD

To make vada mix
• In a pan pour oil and when the oil is hot add asafoetida.
• Now add mustard seeds and allow them to crack
• Add chopped onions and saute for 2 minutes.
• Add curry leaf and turmeric powder and saute for a minute.
• Now add diced chicken, saute until the chicken cooks.
• Now add boiled potato and sliced green chilli.
• Saute and slightly crush the boiled potato.
• Now the mix to make vada is ready, make it into a small vada balls of 60 gm and keep it aside.

To make batter
• In a mixing bowl put all the ingredients mentioned in the batter mix.
• Mix all the ingredients and make it in to a thick paste.

For frying
• Slightly press the vada balls to make a flat pattie.
• Dip the pattie in to the batter and deep fry in oil at 180 c for 5 minutes.
• Take out the fried pattie, keep it in a kitchen towel to drain the excess oil.
• In the same batter dip the onion rings and deep fry it in the oil.
• Put the left over batter in a squeeze bottle.
• Squeeze and allow the batter to drip in to the hot oil to make boondhi’s,
• Keep the fried boondhi’s in a kitchen towel.
• Now fry the green chilli’s and keep it aside.

Plating
• Cut the brioche bun in halves and toast brioche bun with butter.
• Place the butter toasted brioche buns (2 halves) in a nice round plate.
• Keep chicken vada on each halves of brioche bun.
• Drizzle sweet yoghurt on top of vada.
• Place some fried boondhi’s on top of vada.
• Put fried green chilli on top of the vada.
• Now place sliced cheddar cheese on other two halves of the bun.
• Chicken vada pav is ready and serve with fried onion rings.

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