Name: Beetroot Vada Pav Sliders recipe by Sujata Hande-Parab at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: For potato Vada or Batata Vada - Potatoes - 2 large; Curry leaves – 5-6; Coarsely ground coriander seeds– 1tsp; Cumin seeds – 1/2tsp; Mustard seeds- 1/2 tsp; Garlic cloves – 8-9 finely chopped; Green chilli – 2 tbsp finely chopped; Ginger grated – 2tbsp; Turmeric powder - 1/2 tsp; Garam masala – 1tsp; Coriander leaves – 3tbsp finely chopped; Red chilli powder - tsp(optional); For Potato vada covering - Besan (Gram Flour) - 1 Cup; Turmeric powder – ½ tsp; Green masala (garlic, chilli, ginger) – 1tbsp; salt as per taste; For Beetroot Pav Flour – 1 3/4th cup; Dry yeast – 2tsp; Warm water – 1/4th cup; sugar 1tsp; Milk powder – 1tbsp; Beetroot juice 3tbsp (cooked beet, finely pureed); Milk – 2 tbsp; Butter – 1tbsp; Liquid Red food colour – ½ tsp; Salt a pinch.; Garnish – Dry Garlic Chutney, Fried green chili, Sweet Chutney, onion rings, sliced onion

Ingredients Serving: 4

For potato Vada or Batata Vada - Potatoes - 2 large
Curry leaves – 5-6
Coarsely ground coriander seeds– 1tsp
Cumin seeds – 1/2tsp
Mustard seeds- 1/2 tsp
Garlic cloves – 8-9 finely chopped
Green chilli – 2 tbsp finely chopped
Ginger grated – 2tbsp
Turmeric powder - 1/2 tsp
Garam masala – 1tsp
Coriander leaves – 3tbsp finely chopped
Red chilli powder - tsp(optional)
For Potato vada covering - Besan (Gram Flour) - 1 Cup
Turmeric powder – ½ tsp
Green masala (garlic, chilli, ginger) – 1tbsp
salt as per taste
For Beetroot Pav Flour – 1 3/4th cup
Dry yeast – 2tsp
Warm water – 1/4th cup
sugar 1tsp
Milk powder – 1tbsp
Beetroot juice 3tbsp (cooked beet, finely pureed)
Milk – 2 tbsp
Butter – 1tbsp
Liquid Red food colour – ½ tsp
Salt a pinch.
Garnish – Dry Garlic Chutney, Fried green chili, Sweet Chutney, onion rings, sliced onion

Instructions

For Batata Vada - Wash, boil potato in a pressure cooker up to 3-4 whistle. Remove and Let it cool.
Once cooled, peel it, cut into small cubes and keep aside.
In a pan heat oil, add cumin and mustard seeds. Let it splutter. Add Coarsely ground coriander seeds. stir for few seconds.
Add whole Curry leaves, finely chopped Onion. Stir onion till translucent.
Make a paste of garlic, Ginger, chilli. Keep 1tbsp aside for besan batter and add remaining mixture into onion mixture.
Keep stirring until raw aroma of green masala goes off.
Now add dry masalas , Turmeric powder, garam masala, red chilli powder and salt. Mix well.
Add potato cubes. Mix well until it incorporates with masala mixture.
Stir for 3-4 minutes. Keep aside.
Make besan or gram flour mixture adding little water at a time. Mixture should be little thick and coat batata vada.
Add salt, remaining green masala mixture. Mix well.
Make balls out of potato filling and dip them into the batter. Coat well from all the sides
Heat oil in a wok or kadai. Fry vadas on medium low flame till they turn golden brown.
Drain excess oil and place them on tissue paper.
For Beetroot Pav – Dissolve sugar in a 1/4th cup of warm water (35-40-degree c); add dry yeast. Keep aside for 10-15 minutes until yeast bubbles up
Sieve a flour in bowl. Add salt, beetroot puree, Milk powder, red colour and frothy yeast mixture. Mix well and start kneading
Add butter and milk. Kneading. Mixture will be little sticky at first. Need to knead until soft and non-sticky. It will take 13-15 minutes.
Transfer it into the bowl. Grease some oil on the dough surface to avoid its getting dry. Cover it with wet towel or cling wrap.
Keep the bowl at warm place for at least an hour or two until it doubled or tripled its size.
Take dough out. Sprinkle some flour and knead it for more 4-5 minutes.
Divide dough in equal portions. Make a ball. Align it on a baking tray.
Cover it with cling wrap or wet towel. Keep It on warm place until its doubled up.
Brush the buns with butter or oil.
Bake it in preheated oven on 180 Degree C for at least 20-22 minutes ot until top becomes little brownish golden color
Remove, brush some oil on top. It will soften the top. Keep on rack for cooling.
Assembling – Slice the buns or pav in half or use two buns, sprinkle some dry red, sweet chutney; place vada in between. Serve hot with sliced onion, fried green chilly.

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