Maharashtra x Britain
Batata vada Scotch eggs
A boiled egg wrapped in batata vada and fried in besan. The vada pav stall's secret weapon.
55 minTime
15 gProtein each
mediumSpice
The vada in every pav3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original446kcal
15 gprotein
6 gfibre
55minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Boil the eggs for 8 minutes, then cool in iced water and peel.
- 2Pressure cook the potatoes for 3 whistles and let the pressure release naturally. Peel and mash.
- 3Pound the ginger, garlic and chillies. Heat 1 tbsp oil, crackle mustard and curry leaves, add asafoetida, the paste and turmeric. Pour over the potato with salt, lemon and coriander and mix.
- 4Divide the mash into 4. Flatten each in your palm, set an egg in the centre and wrap, smoothing any cracks.
- 5Whisk the besan, rice flour, chilli, a pinch of turmeric, salt, soda and water into a thick batter.
- 6Heat the oil to 170°C. Dip each ball in batter and lower it in gently. Fry 4 to 5 minutes, turning, until crisp. Take care with the hot oil.
- 7Drain, rest 2 minutes and halve with a sharp knife.
Serve it like this
Halve the eggs and stand them cut side up on a plate with green chutney, dry garlic chutney and fried green chillies.
