Homemade Vada Pav Recipe With Spinach Corn Tikki
Make this lip smacking Vada Pav which has a crispy Spinach Corn Tikki along with Lensun chutney and a creamy Veg Mayo smeared on crispy toasted pavs. It makes a perfect evening snack along with a hot cup of adrak chai!
The Spinach Corn Vada Pav is a lip smacking recipe that you must try cooking in your kitchen. Delicate flavours from the chaat masala is combined into the spinach and corn which is then pan fried in the shape of tikki.
The crispy spinach corn tikki is then placed between crispy toasted pav buns and then smeared with a dollop of Veg Mayo, along with the lehsun chutney, adding to the creaminess of this Vada Pav making it delectable to the palate.
Vada Pav is a popular street food in Gujarat and Maharashtra. Walk through the streets of Mumbai and you will find Vada Pavs in every nook and corner of the city. You will also find people from all over India relishing this lip smacking delicacy when they visit Mumbai.
Although the street food taste is hard to replicate; I have shared a delectable version of the Vada Pav recipe that can be made at the comfort of your home.
Serve Homemade Vada Pav Recipe With Spinach Corn Tikki with Masala Chai Recipe - Indian Spiced Tea as a tea time snack.
If you like Indian Street Food, then you must try some of our other favorites like
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8 Vada Pavs
Ingredients
- 8 Pav buns
- Herb Butter , for toasting the buns
- 1/4 cup Lahsun Ki Chutney (Red Garlic Chutney)
- 1 Onion , cut into rings
- 4 tablespoons Mayonnaise Recipe for Spinach Corn Vada
- 1 teaspoon Butter
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 inch Ginger , finely chopped
- 1 cup Spinach , chopped
- 1/2 cup Sweet corn , steamed
- 1 teaspoon Chaat Masala Powder
- 4 Potatoes (Aloo) , boiled and mashed
- Salt , to taste
- 1/4 cup Butter
- 1 cup Bread crumbs , for dusting
How to make Homemade Vada Pav Recipe With Spinach Corn Tikki
To begin making the Vada Pav with Spinach Corn Tikki Recipe, first get all the ingredients together. Prepare the Lahsun Chutney and keep aside.
The next step is to make the Spinach Corn Tikki for the Vada Pav.
Heat butter in a skillet pan and allow it to melt. Stir in the onions, garlic, ginger, green chillies and sauté for a couple of minutes till onions are soft and light golden in colour.
Finally stir in the spinach and cook the spinach and mint leaves for a few seconds until it wilts down and the moisture is almost evaporated. Add the mashed potatoes and steamed sweet corn, chaat masala and sauté for a couple of minutes and it becomes a thick firm tikki mixture.
Allow the spinach corn tikki mixture to cool down. Shape the Spinach Corn Tikki mixture into round balls and keep aside.
Coat each of the spinach corn tikki with bread crumbs.
Preheat a skillet, melt the butter and pan fry the Spinach Corn Tikki's until they are browned and crisp on all sides.
Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions.
Slice the pav buns into half horizontally. Spread the herbed butter and toast them on the pan on both sides, until the surface is lightly golden and crisp.
Once done, Spread some Lahsun Chutney on one half and Veg Mayo on the other. Place a Spinach Corn Vada and a few onions rings between the buns and the Vada Pav is ready to be served.
Serve Homemade Vada Pav Recipe With Spinach Corn Tikki with Masala Chai Recipe - Indian Spiced Tea as a tea time snack.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
