Bombay-Style Vada Pav Besan Cheela Wrap

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

1. Place the besan cheela flat.
2. Spread a little green chutney + hung curd.
3. Add a thin layer of garlic-peanut chutney.
4. Add shredded cabbage, onion and tomato.
5. Place the vada filling/patties in the centre.
6. Sprinkle with coriander and a little dry vada pav masala.
7. 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. 🌶️💛