My Culinary Trial Room

Wednesday, June 27, 2012

Bombay street foods are just awesome... You can never have enough of them... my favorite being Vada Pav. The yummy potato stuffing in between the soft breads together with the tangy and spicy chutneys can never go wrong. But times are there when I feel too lazy to grab a potato, boil it, mash it, dip it and fry it. That is when I come up with other substitutes for the vada in the vada pav and that is when I made this egg pav. It was easy to make and fulfilled the craving with a twist.
I haven't posted the recipes for dates tamarind chutney and garlic coconut chutney and so the recipe follows here.

Battered and fried egg sandwiched between spicy n tangy chutneys and a dinner roll

Dates Tamarind chutney
~*What U Need*~
Dates - 10
Tamarind - 1 tbsp
Jaggery - 3/4 tbsp
Jeera powder - 1 tsp
Red Chilli Powder - 1 tsp

How I Made it:
Pressure cook dates and tamarind with very little water for 2 whistles. Grind dates to a smooth paste. Extract thick pulp from tamarind and mix with dates mixture. Take a kadai/pan add dates tamarind paste, then add jaggery and bring it to a boil. Now add red chilli powder and roasted jeera powder and give another boil till the chutney becomes thick like sauce consistency. Switch off and store it in clean container, refrigerate until use.

Garlic Coconut Chutney
~*What U Need*~
Garlic – 5 cloves
Dessicated Coconut - 1/4 cup
Chilli Powder - 1 tbsp
Coriander Powder - 1/2 tsp
Tamarind paste – 1 tsp
Olive Oil - 1/2 tsp
Salt to taste

How I Made it:
Blend everything in a blender to a coarse mixture as shown in pic. Store in air tight container. You can use this as a sidedish for idlis, dosas too.

Egg Pav
~*What U Need*~
Pav Buns - 4
Hard Boiled eggs - 2

Dates Tamarind chutney - 1 tbsp for each pav
Garlic Coconut chutney - 1 tbsp for each pav
Green chutney - 1 tbsp for each pav

For outer coating:
Gram flour - 1/4 cup
Rice flour - 1 tbsp
Chilli powder - 1/2 tsp
Salt - to taste
Oil - to deep fry

How I Made it:
Mix all the ingredients mentioned under the outer coating section. Add little water and bring it to a consistency similar to the bajjis' outer coating. U must be able to coat the eggs with this mixture. Take the eggs, cut into half, dip it into the flour mixture and deep fry it till golden brown

How I assembled the pav:
Cut the buns into halves using a serrated knife. Take care that one end is still intact with the other bun. Apply the green chutney to one side and red chutney to the other side. Place one tbsp of garlic chutney, place the egg over this as shown.

Enjoy your egg pavs for snack. Its easy and yummy.