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14 MINS delivery
Vada Pav
Serves 4
45 mins
450 Kcal
Vada Pav is one of the most sought-after dishes in Maharashtra. This delicious recipe features a crispy fried potato patty on a soft bread bun with various chutneys and spices. To make the vadas, boil and mash potatoes, then mix them with spices and herbs. Shape the mixture into round balls, coat them with gram flour batter, and deep fry until golden brown. The pav buns are lightly toasted and smeared with a blend of green chutney, made from cilantro or mint leaves, and garlic chutney, adding zest to the dish. The vadas are then sandwiched inside the pav and served hot, accompanied by more chutneys and fried green chillies. Vada Pav's magic lies in its combination of textures: the crunchy exterior of the vada, the soft interior, the fluffy pav bun, and the flavourful chutneys all come together to create a unique dish loved by many. If you're a fan of Indian street food or want to try something different and enjoyable, this recipe of Vada pav is a must-try! It's a quick and filling snack that will satisfy your taste buds and cravings.
Ingredients required for Vada Pav
- 5-6 potatoes
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp hing
- 2 green chillies
- 1/2 tsp turmeric powder
- Salt
- 100 gms processed cheese
- 100 gms gram flour
- 1/2 tsp lal mirch powder
- Pav
- Curry leaves
Cooking steps for Vada Pav
- 1Begin by boiling 4-5 medium-sized potatoes until they are soft and tender.
- 2Once cooked, peel the potatoes and mash them in a bowl, setting them aside for later use. Make sure to mash them well to avoid any lumps. This step is essential to making the perfectly soft inside vadas.
- 3Next, heat 2 tbsp of oil in a pan over medium heat.
- 4Add 1 tsp of mustard seeds, 1/2 tsp of asafoetida, 8-10 curry leaves, 2 finely chopped green chillies, and 1/2 tsp of turmeric powder to the pan.
- 5Saut the mixture for a minute, allowing the aromas to meld together.
- 6The mustard seeds will start to sizzle and pop, filling the air with a nutty aroma.
- 7Now, add the mashed potatoes to the pan and mix well.
- 8Cook for 2-3 minutes, stirring occasionally, until the potatoes are heated through.
- 9Season with salt to taste, then let the mixture cool down to room temperature.
- 10This will help the potatoes absorb the flavours.
- 11While the potato mixture cools, grate 100 gms of processed cheese and set it aside.
- 12This will be used to fill out the vadas.
- 13You can also use other types of cheese, like mozzarella or cheddar, if you prefer.
- 14In a separate bowl, you can now prepare the gram flour batter by mixing 1 cup of gram flour, 1/2 tsp of turmeric powder, 1/2 tsp of red chilli powder, a pinch of baking soda, and salt to taste.
- 15Gradually add water to the bowl, mixing until a thick, smooth batter forms.
- 16Make sure the batter is not too thin or too thick.
- 17Once the potato mixture has cooled, divide it into equal portions.
- 18Stuff each portion with grated cheese, then shape it into round balls or vadas. Make sure the cheese is fully enclosed within the potato mixture.
- 19Heat oil in a deep frying pan over medium-high heat for deep frying.
- 20Dip each cheese-stuffed vada into the gram flour batter, ensuring it is evenly coated.
- 21Carefully slide the coated vadas into the hot oil and deep fry until golden brown.
- 22Remove the vadas from the oil and drain excess oil on paper towels.
- 23To assemble the vada pav, slice pav buns horizontally.
- 24Spread some green chutney and garlic chutney on both sides of the bun.
- 25Place a cheese vada in between the bun halves.
- 26Serve the vada pav hot with additional chutneys and fried green chillies on the side.
- 27Enjoy the crispy exterior and fluffy interior of the vada pav!