The Recipe of Vada Pav is extremely simple to make. Vada Pav is a famous Maharashtrian delicacy. It's popular street food, that originated in the streets of Mumbai.
It is basically an Indian Burger where you sandwich the Batata vada between Indian buns, known as Pav or Ladi pav. I already have a recipe for Ladi pav on my blog which you must try.
Batata vada is basically a mashed boiled potato ball dipped in gram flour batter and then deep-fried. To make the vada pav more flavorful, generally spicy green chutney and Dry garlic chutney are served along with.
How I Learnt the Recipe of Vada Pav.
My very first memory of eating vada pav goes back to 2014 when we shifted to Pune. We were busy unpacking our stuff and were too tired to cook something for lunch. That is when we just went to a neighboring Vada pav joint and ordered it.
That was the first time when I actually had Misal pav too. Another Maharashtrian recipe that I Had at the joint was the sabudana khichadi. Everything was so tasty there.
Then I found a small outlet run by a Maharashtrian lady who used to sell hot vada pavs. On my request, she taught me the recipe of vada pav.
A few weeks later she closed the shop and went somewhere. I feel lucky that I got a chance to learn the recipe from her. So whenever I make vada pav at home, I always remember her.
Anyway, coming back to Vada Pav. This recipe has 4 main ingredients – the vada, the dry garlic chutney, the green chutney, and the Ladi pav. I highly recommend not skipping the garlic chutney.
- 300 gms Boiled Potatoes
- 5-6 Garlic cloves
- 2 pcs Green chilli chopped
- 1/2 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 6-7 Curry leaves
- 2 tbsp Coriander leaves chopped
- 1 tsp Salt
- 1/4 tsp Red chili powder
- Oil For Frying
- For Batter
- 1 cup Besan (Gram Flour)
- 1/4 tsp Hing (Asafoetida)
- 1/2 tsp Turmeric powder
- 1/2 cup Water or as required
- 1/2 tsp Salt
- 2 tbsp Oil
- To Prepare Vadas, Boil potatoes. Peel and mash them.
- Using a pestle, crush Garlic and green chilies.
- Add some oil in a pan, add some mustard seeds and let them crackle.
- Next, add some curry leaves, asafoetida and saute them for 5 seconds.
- Add, the crushed garlic - green chili paste and saute them.
- Next add the turmeric powder and red chilli powder, stir for a couple of seconds.
- Sprinkle little water, in case the spices seem to be burning or sticking to the bottom of the pan.
- Add this tempering, along with some finely chopped coriander leaves and salt to the boiled and mashed potatoes.
- Mix all the ingredients well and make small balls out of them. Slightly flatten the shaped potato balls.
- In another large bowl, take some gram flour,turmeric powder, salt and some asafoetida.
- Add some water and make a batter which has a smooth flowing consistency.
- The batter should neither be thin nor very thick. Should be able to coat the potato balls well.
- Heat oil in a Kadai to medium-hot temperature for frying the potato balls.
- When the oil reaches this stage, Slowly dip the potato balls in Gram flour batter and coat them well with the batter.
- Gently Drop the potato balls into the medium hot oil and fry them till they turn golden brown.
- Drain the Fried vadas on a tissue paper and let the excess oil get absorbed. Similarly prepare all the potato ball Vadas.
- To Assemble the Vada Pav
- Slice the Pav, such that you do not split it into two halves. Leave one end of the pav attached.
- Apply a layer of Green chutney and then a layer of Dry Garlic Chutney.
- Place the Fried potato between the two pav slices .
- Serve the Vada Pav, Hot. You can add slices of fried green chilies for those who like it to be spicier.