Gajar Ka Halwa Vada Pav

This innovative and delicious take on the classic Indian street food, Vada Pav, is a unique and mouth-watering vegan experience. Inspired by the comforting flavors of Gujarat, it brings together the crispy, spicy vada and the sweetness of the carrot halwa, all wrapped in a perfectly toasted and buttery pav.

🛒 Ingredients

• 2 cups gram flour
• 3 medium carrots
• 2 tbsp green chilies
• 1 tsp ginger
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 1 tsp salt
• 1 large onion
• 3 cloves garlic
• 1 cup bread crumbs
• 1 cup mung bean sprouts
• 1 tbsp chopped cilantro
• 2 tbsp lemon juice

👨‍🍳 Instructions

1. 1

   Soak the mung beans in water for 4 hours. Drain and blend into a smooth paste.

2. 2

   Heat oil in a pan and sauté the onions until translucent. Add the ginger, cumin seeds, and asafoetida, and stir well.

3. 3

   Add the blended mung bean mixture, salt, and mix well. Cook for 5 minutes.

4. 4

   Heat oil in a separate pan and fry the bread crumb mixture until crispy. Drain and set aside.

5. 5

   Shape the mung bean mixture into patties and coat with the bread crumb mixture.

6. 6

   Heat oil in a non-stick pan and cook the patties until golden brown on both sides.

7. 7

   Meanwhile, heat oil in a separate pan and sauté the carrots until tender. Mash and set aside.

8. 8

   Assemble the vada pav by placing a cooked patty in a pav, followed by a dollop of the carrot halwa, and topped with chopped cilantro.

9. 9

   Serve immediately, garnished with lemon juice and chopped cilantro.

💡 Pro Tips

To avoid the vada pav from becoming soggy, serve immediately. You can replace the mung bean sprouts with chopped green chilies for an extra kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving