Easy Vada Pav Recipe

Vada Pav Recipe

Vada Pav, often called the "Indian Burger," is a beloved street food from Mumbai. It consists of a spicy potato fritter (vada) sandwiched in a soft bun (pav) and served with flavorful chutneys.

Ingredients

For the Vada (Potato Fritter):

Potatoes – 4 medium, boiled and mashed

Green chilies – 2, finely chopped

Ginger – 1 inch, grated

Garlic – 4 cloves, minced

Mustard seeds – 1 tsp

Curry leaves – 6-8, chopped

Turmeric powder – 1/2 tsp

Red chili powder – 1/2 tsp

Salt – to taste

Oil – 1 tbsp (for tempering)

For the Batter:

Besan (gram flour) – 1 cup

Turmeric powder – 1/4 tsp

Red chili powder – 1/4 tsp

Baking soda – a pinch

Salt – to taste

Water – as needed (to make a smooth batter)

For the Chutneys:

1. Dry Garlic Chutney:

Garlic – 6-8 cloves

Dry coconut – 1/2 cup, grated

Red chili powder – 1 tsp

Salt – to taste

2. Green Chutney:

Fresh coriander – 1 cup

Mint leaves – 1/2 cup

Green chilies – 2

Garlic – 2 cloves

Lemon juice – 1 tbsp

Salt – to taste

3. Sweet Tamarind Chutney:

Tamarind pulp – 1/4 cup

Jaggery – 1/4 cup

Roasted cumin powder – 1/2 tsp

Salt – to taste

For Assembly:

Pav buns – 6

Green chilies – 4-6 (optional, fried for garnish)

Butter – for toasting the pav

Instructions

Step 1: Prepare the Potato Filling

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, garlic, and ginger. Sauté until aromatic.

2. Add turmeric, red chili powder, and mashed potatoes. Mix well. Season with salt and cook for 2-3 minutes. Let it cool.

3. Divide the mixture into equal portions and shape into round balls.

Step 2: Make the Batter

1. In a bowl, mix besan, turmeric, red chili powder, salt, and baking soda.

2. Gradually add water to make a smooth, lump-free batter.

Step 3: Fry the Vadas

1. Heat oil in a deep pan for frying.

2. Dip each potato ball into the batter, coat evenly, and gently drop it into the hot oil. Fry until golden and crispy. Drain on paper towels.

Step 4: Prepare the Chutneys

1. Dry Garlic Chutney: Roast garlic and coconut until golden. Blend with chili powder and salt.

2. Green Chutney: Blend coriander, mint, chilies, garlic, lemon juice, and salt with a little water to a smooth consistency.

3. Sweet Tamarind Chutney: Heat tamarind pulp and jaggery until thickened. Add cumin powder and salt. Cool.

Step 5: Assemble the Vada Pav

1. Slice the pav buns and lightly toast with butter.

2. Spread green chutney, tamarind chutney, or garlic chutney on the inside.

3. Place a vada inside the bun. Garnish with fried green chilies if desired.

Serving Suggestion

Serve Vada Pav hot with extra chutneys and a cup of masala chai for an authentic street food experience.

Comments

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