vada pav

Vada pav is a popular and delicious Maharashtrian street food of fried batter coated potato dumplings sandwiched in a pav (soft dinner rolls), together with sweet tamarind chutney, green chutney and dry garlic chutney.

Vada Pav

potatoes (or 2 medium to large sized potatoes)

garlic (- small to medium-sized)

green chillies

mustard seeds

asafoetida ((hing))

turmeric powder

curry leaves

coriander leaves ((cilantro leaves))

salt (as required)

flour

baking soda (- optional)

water (or add as required)

salt

coriander leaves

garlic (- small to medium-sized, chopped)

lemon juice

green chillies (- chopped)

tamarind

cumin seeds

ginger powder ((saunth powder))

red chili powder

jaggery

salt (or black salt, add as required)

oil (as required -

dry red chutney (- optional)

pav (or dinner rolls)

Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.

Making green chutney

Soak tamarind in hot water for 30 to 40 minutes.

With your hands, squeeze the pulp from the tamarind in the same bowl or pan.&nbsp;strain the pulp and keep aside.

Heat oil in a small pan.&nbsp;lower the flame &amp; add cumin seeds and let them crackle.

Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes.

Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool.

When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks.

Making sweet chutney

Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.

Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.

Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.

Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic.

Pour this tempering in the mashed potatoes.

Add chopped coriander leaves and salt.

Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.

Making potato stuffing

In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.

The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside.

Making batter

In a kadai or pan, heat oil for deep frying.

When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.

Gently and carefully add these batter coated potato balls in medium hot oil.

Depending on the size of the kadai or pan, you can add more or less of the vadas while frying. Don&#39;t overcrowd the pan while frying.

When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.

This way turning a couple of times fry the batata vada till they are evenly golden on all sides.

Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.

When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.

Frying

Slice the pav without breaking it into two parts and keep aside. If you don't have sweet chutney, then just make the vada pav with green chutney.

Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.

Sprinkle the dry garlic chutney. This is optional and if you don't have you can skip it.

Place the hot batata vada sandwiched in the bread slices.

Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried salted green chillies and both the chutney along with it.

You can also serve them as an evening snack with a side of ginger chai or coffee.

Assembling &amp; serving

Vada pav are Mumbai style Veggie Burgers with a fried potato fritter, dressed with green chutney and sprinkled with garlic chutney. It&#039;s delicious, filling and easy to make if you prepare the chutneys ahead.

Vada Pav Recipe (Mumbai Street Style)

cumin seeds ((jeera))

chilies

garlic

Lemon juice ((adjust to taste))

water ((use only as required))

Salt ((adjust

dried coconut (or roasted peanuts bread

red chilies ((Byadgi

coconut

peanuts ((optional))

Kashmiri red chili powder ((optional, for color))

potatoes ((aloo – 2 ¼ cups crumbled))

green chilies ((adjust to taste))

¾ inch ginger ((Peeled))

garlic ((Peeled))

hing ((asafoetida))

turmeric

red chilli powder ((optional))

coriander leaves ((fine chopped))

rice flour

soda-bi-carbonate

Turmeric

red chilli powder

Tamarind chutney ((optional))

green chilies (deseeded)

Pluck coriander leaves, you can keep the tender stalks. Rinse them well in lot of water a few times. Drain them well in a colander.

Add all the ingredients to a blender jar. Make a thick paste by adding 1 tbsp water at one time and blending until smooth.

Adjust salt, lemon juice and green chili to suit your taste. The chutney must not be very runny otherwise it makes the pav very soggy quickly.

Store this in a clean dry airtight glass jar. Refrigerate until used.

Make Green Chutney for Vada Pav

Skin the garlic and dry roast them for 2 to 3 mins.

Add red chilies and roast until crisp. Transfer them to a plate and cool.

To the same pan add coconut and just allow it to turn hot. Transfer this to a plate and cool.

If using peanuts you can dry roast them on a medium heat until golden &amp; aromatic.

First powder red chilies with red chili powder and salt. Then add garlic and blend once. Then add coconut and peanuts. Powder them little coarsely. Set this aside.

Make Dry Garlic Chutney

Boil potatoes until just done. They must be firm, fork tender and not mushy. You can boil them either in a pressure cooker, steamer or in a pot. Cool and crumble them lightly.

Make a coarse paste on green chilli, garlic and ginger.

Heat 1 tbsp oil in a pan on a low heat. Add mustard, when they begin to crackle. Next add curry leaves and fry until crisp. 

Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.

Next put in hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.

Cool this mixture. Divide to 7 to 8 portions and shape to balls.

Make Stuffing

Heat oil for deep frying in a kadai.

Add besan and rice flour or corn flour to a mixing bowl. Next add salt, hing, turmeric and red chilli powder (optional). Mix everything well.

Pour 4 tablespoons water and begin to mix to make a thick lump-free batter, adding more water as required.  Add more water as needed and make neither too thick nor too thin batter. Adjust salt and spice.

When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.

Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should sizzle and rise to the surface, without turning brown.

Regulate the flame to medium.

Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can use your fingers or a tbsp to do this. You can drop 3 to 5 balls in each batch depending on the size of your kadai. (Check video to see how I do)

Do not disturb them for 2 minutes, until they firm up. Later gently stir and fry until golden. Remove them to a cooling rack or a colander.

Wipe dry &amp; Deseed green chilies to prevent them from bursting. Place the green chilies in a mess strainer or colander. In the same hot oil, fry the deseeded green chilies lightly. Do not over fry them.

Make Vada

Slit each pav bun to sandwich it. Make sure one side is intact.

Smear green chutney on both the inner sides of the pav. Sprinkle garlic chutney. If you want smear tamarind chutney of the other side of the pav.

Place a batata vada. You can also flatten the vada first and then place it.

Serve vada pav with fried chilies, tamarind and green chutney on the side.

Assembling Vada Pav

Just tried it. It was really yummy just like the one we eat outside

Like the other commenter said I love frying the green chili part. It took my homemade vada pav to the next level. Yummy!!!!

Thank you for the video. It helped me very much. This was the first time making vada pav at home and it turned out delicious.

I'm so excited to say.. My vada pav was awesome..... Thank you thank you

Love how you fry the chilies for vada pav. Thank you. It worked like a charm.

Thank you. So well written. I made the vada pav tonight and they were amazing except I couldn't fry the chilies.

As someone else too said this recipe is awesome and I love the way you teach us. I always thought making vada pav is the most difficult thing. But I could make it easily. As instructed I made all the chutneys and also boiled the potatoes the previous evening. I could make the vada pav under 40 mins the next morning for brunch. My husband and kids loved it. Thank you.

Hi Swasthi, this recipe is awesome. I've been making it for a few years now, and we love it.

I had a major problem with this most recent batch and am hoping you can share tips to avoid in the future because I have no clue what caused this.

Day 1: made 6 vadas, but 2 of the 6 hallowed out while frying. What I mean by this is that somehow the potato seeped through the covering, resulting in a fried shell for those 2. All of the potato was floating around in the oil.

Day 2: made 4 more vadas (these patties came from the fridge as they were made from the original batch). All of 4 of these also hallowed out! I couldn't believe it.

Any ideas as to the cause of this? The potatoes weren't over boiled prior to preparing stuffing. They crumbled and had the appropriate "stiffness". Help!!

https://www.youtube.com/watch?v=zQeAkp9cEgw

Vada pav is a street food from mumbai.  This video shows how to make batata vada for vada pav, dry garlic chutney and then assembling all of them to make vada pav.

This can be a great snack or starter when you have guests home and is kids' friendly.

Vada pav recipe : https://www.indianhealthyrecipes.com/vada-pav-recipe/

Music courtesy : https://www.bensound.com

Vada pav recipe | How to make vada pav at home

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