SANGAM VADA/SOLAPUR SPECIAL SANGAM VADA/A UNIQUE STREET FOOD FROM SOLAPUR, MAHARASHTRA
SANGAM VADA is a popular snack from Solapur, a city in Maharashtra. The pavs are stuffed with aloo bhaji and various chutneys and finally dipped into the besan(chickpea flour)batter to deep fry. This whole process makes an amazing snack the SANGAM VADA.
Aloo or potato sabzi is the star ingredient of this tasty vada. Boiled potato is given a tadka of some aromatics like ginger, green chilies, coriander, and curry leaves. A few whole and powdered spices along with the above aromatics make this aloo bhaji so flavorsome. This Sangam vada has a very crisp and crunchy outer layer as deep-fried with the besan batter. This snack is quite filling to have in the evening between the two meals. Hope this tasty snack would surely become the topper of your snack menu like mine
Prep Time – 20 minutes*
Cooking Time – 15 minutes
Coarse – Evening Snack/Street Food
Cuisine – Solapur(Maharashtra)
Author -Bharti Dhawan
*Prep time includes boiling potatoes and making both the chutneys(red and green) and resting for the chickpea(besan) batter
INGREDIENTS REQUIRED FOR FRYING VADA
• Ladi pav(plain buns) – 2 nos
• Besan/chickpea flours – 1 cup
• Water for besan batter – 1+1/4
• Salt for besan batter – 1 tsp/to taste
• Red chilly powder – 1 tsp
• Carom seeds/ajwain – 1/2 tsp
• Roasted cumin/bhuna jeera powder – 1/2 tsp
• Cooking oil – as required for deep frying
INGREDIENTS REQUIRED FOR POTATO BHAJI
• Boiled and mashed potatoes – 4 tbsp
• Ginger-green chilly paste – 2tsp
• Salt – 1 tsp or to taste
• Roasted cumin (bhuna jeera)powder – 1/2 tsp
• Red chilly powder – 1/2 tsp
• Turmeric/Haldi powder – 1tsp
• Oil – 1 tbsp
• Mustard seeds(rai) – 1tsp
• Cumin(jeera) – 1 tsp
• Coriander leaves
• Curry leaves – 2 strings
•
CHUTNEYS REQUIRED FOR STUFFING
• Green chilly-coriander chutney (GREEN CHUTNEY/THECHA)
• Coconut-groundnut-red chilly chutney (RED CHUTNEY)
• HOW TO MAKE BOTH CHUTNEYS
1 – Add green chilies, coriander leaves, ginger, and salt to a blender and blend to a smooth paste. Green chutney(thecha) is ready
2 – Add fresh coconut, groundnuts, dry kashmiri red chilies, red chilly powder, and salt to a blender and make a dry red chutney without adding water(sookhi Lal chutney)
• HOW TO MAKE POTATO BHAJI
1 – Add oil to a pan heat up to the smoking point and add mustard seeds and jeera
2- Next, add curry leaves, ginger-chilly paste, and all the dry spices mentioned under ‘INGREDIENTS REQUIRED FOR POTATO BHAJI
‘
3- Now add boiled and mashed potatoes and combine well. Cook potatoes for 3-4 minutes and keep aside
• HOW TO FRY SANGAM VADA
1-Add water, salt, and all the spices to the besan(chickpea flour )and whisk well. Make a semi -thick batter. Keep this batter aside at rest for 20 minutes. Whilst heat oil for frying in a kadahi
2- divide both the pavs into half by cutting from the center and applying both the chutneys
3 – Spread 2 tbsp of potato bhaji on top of one portion and cover it with the other portion
4- Dip the stuffed vada into besan batter properly and drop this into the hot oil
5- Deep fry the SANGAM VADA on all sides by turning gently
6 – Fry both the Sangam vada until golden brown. Cut each into half and serve hot
7- Serve the tasty SANGAM VADA with crunchy sev, green chutney, and tamarind (Imli ki chutney)
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