Serves: 2 | Makes: 2 wraps
🟡 For the Besan Cheela
- ½ cup besan
- 2 tbsp finely chopped onion
- 1 tbsp coriander
- 1 green chilli, finely chopped
- ¼ tsp turmeric
- ½ tsp ajwain
- ½ tsp red chilli powder
- Salt to taste
- Water as required
- 1 tsp oil for cooking
Method:
Mix everything into a smooth, pourable batter. Rest for 5–10 minutes. Make 2 thin cheelas on a non-stick pan and cook until lightly crisp on both sides.
🥔 Vada Filling
- 1 cup boiled potato, mashed
- ½ cup boiled green moong dal
- ½ tsp mustard seeds
- ½ tsp cumin
- 1 tsp grated ginger
- 1–2 green chillies
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp garam masala
- Coriander
- Salt
- 1 tsp oil
Sauté the spices, add potato and moong, and cook for 2–3 minutes. Shape into small patties and pan-sear or air-fry until golden.
🧄 Vada Pav Garlic Chutney
Blend:
- 2 tbsp roasted peanuts
- 2 garlic cloves
- ½ tsp red chilli powder
- Pinch of cumin
- Salt
- A little water
🌯 Assemble
- Place the besan cheela flat.
- Spread a little green chutney + hung curd.
- Add a thin layer of garlic-peanut chutney.
- Add shredded cabbage, onion and tomato.
- Place the vada filling/patties in the centre.
- Sprinkle with coriander and a little dry vada pav masala.
- Roll tightly and serve warm.
⭐ Best Healthy Combination
Besan cheela + moong-potato vada + peanut-garlic chutney + crunchy vegetables = a satisfying, high-fibre, protein-rich version of your favourite Bombay Vada Pav without deep frying. 🌶️💛