Vada Pav
Vada Pav is a popular street food from Mumbai made of a spicy potato fritter (Vada) sandwiched in a soft bread roll (Pav), typically served with garlic chutney and fried green chilies. It's often called the Indian burger, but with bold flavors and a spicy kick that make it uniquely its own.
Servings: 4 people
Ingredients
For the Vada (Potato Filling)
- 3 medium potatoes (boiled, peeled, and mashed)
- 1-2 finely chopped green chilies (add more or less according to your spice level)
- 1 inch ginger (grated)
- 3-4 garlic cloves (crushed or grated)
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp turmeric powder
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- Salt to taste
- 1 tbsp oil or ghee
- Freshly chopped Cilantro
For the Batter
- 1 cup gram flour (besan or chickpea flour)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- A pinch of baking soda (optional, for fluffiness)
- Salt to taste
- Water (enough to make a thick batter)
For Serving
- 4 Dinner rolls or slider buns
- Dry garlic chutney
- Green chutney (or tamarind chutney )
- Butter or oil for toasting Pav
Instructions
Make the Potato Filling
- Heat 1 tbsp ghee or oil in a pan. Add mustard seeds, cumin seeds and let them splutter.
- Add hing, curry leaves, ginger, garlic, green chilies. Sauté for few a seconds.
- Add few tbsp of water to prevent burning. Mix well. Add spice mix (Turmeric, red chili powder, cumin powder, coriander powder), and mix again.
- Add mashed potatoes, salt, sugar, and cilantro. Mix well. Cook for 2-3 minutes, stirring continuously.
- Turn off the heat, and let the mixture cool. Once cooled, shape into round balls (about size of a golf ball).
Prepare the Batter
- In a bowl, mix chickpea flour , turmeric, chili powder, salt, and baking soda.
- Add water gradually to make a thick, smooth batter that coats the back of a spoon.
Fry the Vada
- Heat oil in a deep pan on medium heat.
- Dip each potato ball in the chickpea flour batter and gently drop into the oil. Use spoon to avoid splatters.
- Fry until golden and crisp on all sides. Drain on paper towels.
Toast the Pav and Assemble the Vada Pav
- Slice each Pav horizontally (keeping one edge intact). Mine didn't stay intact.
- Toast on a pan with a little butter or oil until slightly crisp.
- Spread green chutney (or your favorite chutney), and dry garlic chutney inside the Pav.
- Place one vada inside each Pav. Serve hot with fried chilies on the side. Enjoy!
Notes
- You can prepare the garlic chutney in advance or use a store-bought one.
- Add a slice of cheese or fried onions for a modern twist.
- These are best served hot and fresh, straight off the stove. However, they make great leftovers.