Well this is a very common feeling at any maharashtrian home...or may I say a Mumbaikar's home. But the guilty feeling after eating a whole lot of vada-paavs...not so cool afterall!
So to reduce the guilt and to still enjoy it's flavor at the same time, we make the vada paav filling and use it in innovative non-fried ways!
Sometimes, we use it as a sandwich filling...sometimes in puff pastries...and sometimes in stuffed green peppers!
So here is the recipe for all you guilty vada-paav fans. Nothing beats a vada-paav, but trust me your cravings would be in check.....for a little more time...:)
P.S. Don't forget to read through the tips right at the bottom of this post before you get on to making this rocking recipe!
Serves: 3 to 4 people
6 anaheim peppers
3 large potatoes, boiled and mashed
3/4 tsp mustard seeds
2 pinches asafoetida
4 curry leaves
3 green chillies, chopped finely
1/2 tsp turmeric powder
1/2 medium onion, finely chopped
Salt to taste
Coriander to decorate
Step 1 - Heat some oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and green chillies. Stir for a couple of seconds.
Step 2 - Add in the turmeric powder. Saute it for a couple more seconds. Do not let the turmeric turn brown or burn here. Immediately add in the onions. Saute for 5 mins, till the onions start changing color.
Step 3 - Add in the potatoes and salt. Mix well till everything is incorporated. Sprinkle some coriander on it. Take off heat and let the mixture cool down.
Step 4 - Wash the anaheim peppers well, cut off the head and make a slit on one side and gently scoop out the seeds. Make sure you dont cut the peppers in half here. Wash the peppers again and pat them dry.
Step 5 - Stuff the potato mixture from step 3 generously. (There will be excess potato mixture. Do not discard it.)
Step 6 - In a flat pan, heat 2.5 to 3 tblsp oil. On medium heat, place in the peppers, open potato side down for 5 mins. Do not disturb them a lot. Once the potatoes get browned, turn them over, reduce heat to low. Cover the pan with a lid and let the peppers cook on low heat for 10 mins or till they are soft and almost done. When you notice the peppers are almost ready (90% done), place the excess potato from step 5 into all the gaps in the pan. Cover and let it cook.
Serve hot with some hot chapatis!
Happy cooking everyone!
Make sure you cook the peppers on low heat, else they char from one side and remain raw on the other! You really cannot rush this preparation.
You don't have to go in search of anaheim peppers. You could use normal bell peppers too. Over time, I just noticed that anaheims are the quickest to cook, especially in the US, mainly because the bell peppers we get around here have a really thick cover, which is not too ideal for this preparation.
Try and get peppers of the same size. They end up all cooking beautifully together.
Do not cut down on the oil here. Too little oil, will end up burning everything in the pan.
Handle the peppers very gently when they are cooked. They could break very easily ending up looking really messy, but will taste awesome none-the-less.