Simple Steps to Make Vada Pav Recipe

The popular street meal known as vada pav comes from Mumbai, India. It is a quick, affordable, filling snack that is perfect for on-the-go consumption. The filler is a flattened Batata Vada, a batter-fried, hot, spicy potato patty.

A pav, an Indian bread that has been cut in half, is wrapped over the batata vada and topped with savoury dried garlic chutney and fragrant coriander chutney.

Ingredients for vada pav recipe

For potato stuffing

• Potato - 2 medium-sized
• Garlic cloves - 7
• Green chilli - 1
• Mustard seeds - ½ tsp
• Asafoetida / hing - ⅛ tsp
• Curry leaves - 5 to 6
• Turmeric powder - ¼ tsp
• Finely chopped coriander leaves - 2 tbsp
• Salt

For batter preparation

• Besan/gram flour - 1 cup
• Turmeric powder - ¼ tsp
• Baking soda - a pinch
• Salt

For green chutney

• Chopped coriander leaves - 1 cup
• Garlic cloves - 2
• Lemon juice - ½ tsp
• Green chillies - 2
• Salt

For vada pav plating

• Pav buns - 8 pieces
• Tamarind chutney
• Dry garlic chutney

Method to prepare vada pav recipe

Making green chutney

1. 1 cup of finely chopped coriander leaves, 2 garlic cloves, 1/2 teaspoon lemon juice, 2 green chilies, and 1/2 teaspoon salt should be combined into a paste without the use of any water.

Preparation of the potato stuffing

1. In a pressure cooker, boil two medium-sized potatoes. It is necessary to peel, mash, and set aside the potatoes.
2. One green chilli and seven garlic cloves should be ground into a rough paste and set aside.
3. Heat one tablespoon of oil in a skillet. As it warms, add 1/2 tsp of mustard seeds. Add 1/8 tsp of asafoetida or hing when the mustard seeds begin to pop.
4. Add garlic, green chilli paste, five to six curry leaves, and one-fourth teaspoon of turmeric powder and fry well.
5. Mix well after adding the mashed potatoes and 1/2 teaspoon salt to the pan.
6. Add 2 teaspoons of coriander leaves that have been finely chopped.
7. Scoop the potato mixture into equal-sized balls, and set them aside.

Prepare the batter

1. In a large bowl, mix 1 cup of besan or gram flour with 1/4 teaspoon of turmeric powder, a pinch of baking soda, and ½ teaspoon of salt.
2. Add the required amount of water, then stir the mixture to make a thick, smooth batter.
3. A deep-bottomed pan should be heated and add oil in it.
4. Carefully put the batter-coated balls into the oil and fry them over medium heat.
5. Fry between three and four vadas at once.
6. Use tissue paper to drain the vadas after completely flipping and frying them in the oil.

Plating for vada pav

1. Split the pav bun in half with care.
2. Spread tamarind and green chutney on the cut pav.
3. Over the cut pav, drizzle the prepared garlic chutney.
4. Place the potato vada in the space between the two pav pieces.
5. Eat them hot with chutney and seasoned, fried green peppers.