Wild Boar Vada Brioche Pav

Wild boar Vada Paav

Wild boar sausage Vada |Brioche Paav |green chutney 


From our New cookbook “Indian Cuisine Revolution” a recipe made for a Europe based Indian restaurant.


wild boar sausage vada pav Fine dining Indian magazine 2018 December Issue

Ingredients

Wild boar sausage Vada | Brioche Paav | green chutney for Wild Boar Vada :

  • 20g oil
  • 3g mustard seed
  • 1g hing / asafoetida
  • 1g curry leaves
  • 2g ginger crushed
  • 4g clove garlic crushed
  • 3g green chilli finely chopped
  • 5g coriander finely chopped
  • 3g turmeric / haldi
  • 100g potato boiled & crushed
  • 50g wild boar sausage steamed & diced
  • 5g salt
  • 3g lemon juice

Wild boar sausage Vada | Brioche Paav | green chutney for besan batter:

  • 150g besan / gram flour
  • 20g rice flour
  • 3g turmeric / haldi
  • 4g kashmiri red chilli powder / lal mirch powder
  • 2g hing / asafoetida
  • 3g salt
  • 2g baking soda
  • 50g water
  • oil for deep frying

For finishing :

4 mini brioche pav rolls

4 green chilli

30g  green chutney

30g tamarind chutney

30g  dry garlic chutney

Method

Vada Mixture

  • Heat oil in a pan , add asafoetida , mustard ,curry leaf and ginger garlic .
  • Saute for a minute add sausage lighty brown , add green chilli, turmeric, potato .
  • Check seasoning add salt and lemon juice . finish with coriander .
  • Allow to cool down make a patty with 40g size mixture.

Batter for frying

  • Make a thick batter with all mentioned ingredients . consistency must be like when you dip finger and lift the drops must be falling slowy ,drops visible .
  • Dip the patty in batter and fry at a 170c temperature oil .
  • Lightly sprinkle batter in oil so that you get tiny crisps
  • Once the patty start coming on top and golden color lift and keep on a paper towel along with the scattered crisps .
  • Fry green chilli and keep on side

For finishing

  • cut the brioche warm to keep it soft
  • Apply green & tamarind chutney in each side, place the fried patty on top sprinkle with tiny crisps and dry garlic chutney
  • Serve as shown in picture with fried green chilli .

Buy our December Magazine

December 2018 Issue 9 - Fine Dining Indian Food Magazine

By Finediningindian . in Finediningindian Food Magazine 2018

30 pages, published 12/6/2018

Dear Readers,we are happy to present our Last Quarter Issue for 2018Sincere Gratitude for all chefs who been featured in this Issue by providing timely articles, Interview, Images and Recipes.Its an Immense proud and achievement for Chef Garima Arora. Her inspiring story we could feature in our Women Pride Column. We want to feature More women Achievers in our future Issues. Do let us know We are so grateful and happy that Fine…
Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
FinediningIndian Food Magazine - May 2017 Issue cover page

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