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Vada Pav

Vada Pav
Vada Pav
Vada Pav
Vada Pav
Vada Pav

Ingredients You'll Need

For the Potato Vada:

  • 4 large potatoes, boiled and mashed
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 1 inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • A pinch of asafoetida (hing)
  • 1 tablespoon chopped coriander leaves
  • Salt to taste
  • Oil for deep frying

For the Pav:

  • 8 pav (bread rolls)
  • Butter or oil for toasting

For Serving:

  • Green chutney
  • Dry garlic chutney (optional)
  • Fried green chilies (optional)

Step-by-Step Guide

1. Preparing the Potato Vada

  1. Heat 1 tablespoon of oil in a pan over medium heat.
  2. Add mustard seeds and cumin seeds to the hot oil and let them splutter.
  3. Add chopped green chilies and grated ginger to the pan, sautéing for a minute until they release their aroma.
  4. Sprinkle turmeric powder, red chili powder, and asafoetida over the sautéed mixture.
  5. Immediately add the boiled and mashed potatoes to the pan, mixing well to combine with the spices.
  6. Season the potato mixture with salt and add chopped coriander leaves, mixing everything thoroughly.
  7. Remove the spiced potato mixture from the heat and let it cool for a few minutes.

2. Shaping and Frying the Vadas

  1. Divide the potato mixture into equal-sized balls and flatten each ball between your palms to form round patties.
  2. Heat oil in a deep frying pan or kadhai over medium heat for deep frying.
  3. Once the oil is hot, carefully slide the potato vadas into the oil and fry them until they turn golden brown and crispy on all sides.
  4. Remove the fried vadas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

3. Preparing the Pav

  1. Slit each pav horizontally, but not all the way through, to create a pocket for the vada.
  2. Optionally, spread a little butter or oil on the inner sides of the pav.
  3. Toast the pav on a griddle or tawa over low heat until they turn slightly crisp and golden.

4. Assembling the Vada Pav

  1. Take a toasted pav and generously spread green chutney on the inner sides.
  2. If desired, sprinkle some dry garlic chutney for extra flavor and spice.
  3. Place a hot and crispy potato vada inside the pav.
  4. Optionally, add a fried green chili for an extra kick of heat.
  5. Close the pav, pressing it gently to seal the flavors within.

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