Vada Pav is a Mumbai Maharashtra popular street food Vada Pav, spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous food. Vada deep-fried potato patties and pav burger buns are vegetarian fast food dishes native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger, I have shared vada pav chutney in my previous post even green chutney now I am giving a link to the chutney below the ingredients list. So let's come to know how to make Vada Pav
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To prepare this recipe first we boil medium boil potatoes with the skin for around 15 minutes, let it cool down for a while then remove the skin and mash them with a hand masher or by using a hand
Note, don’t overcook the potatoes otherwise you won’t be able to make potato balls in acute vada shape
In mashed potatoes squeeze fresh lemon juice, add garam masala, and crushed black peppercorn
Add salt and turmeric powder and mix them very well until everything is incorporated
Keep kneading until the potato mixture is formed into a dough
Heat the oil in the pan on low-medium flame then add mustard seeds, and cumin seeds, and let them crackle
Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds, now add green chilies along with fresh curry leaves
Fry them together on low heat to prevent a burn bhagar, then put a mashed potato in the bhagar
Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture
Stir to mix well for another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely set aside
Remove all curry leaves as much as possible from the potato filling to prevent disturbances at the time of eating, make equal small balls of the potato mixture
Give it to shape into a round, I made 9 potato balls from 200g mashed potato mixture, keep aside
Note, the same potato mixture can be used to make stuffed aloo paratha and aloo samosa
Take another mixing medium bowl then add gram flour, start to add powdered spices
Mix well gram flour with dry spices, and start adding water little by little_Make it to a smooth paste, the consistency should not be thick nor rainy
Note, to be very careful adding salt in gram batter
because we have already added salt to the potato mixture as well and chutneys also
are salty
Heat the oil in a wok or frying pan
on a medium-high flame, and to check the oil temperature drop a tiny gram
dumpling into the oil, once it starts floating, reduce the heat to medium
oil is ready for frying dumpling
Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter, fry the balls from all sides on medium-high flame till they turn a golden brown
Fry 2-3 potato balls in one batch
Transfer to the kitchen paper towel to remove excess oil, Repeat the same process with all remaining potato balls
Slice the pav buns in half
Lightly toast them with a small amount of butter
Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice
Place the prepared vada in between and press it slightly from both sides
Pav bread is ready to serve hot with dried garlic chutney and green chilies
Mumbai Maharashtra's popular street food Vada Pav, spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney
Ingredients of Vada:
- 4-5, boiled potato mashed
- ½ tsp, turmeric powder
- 1 tsp, basic garam masala
- 1 tsp, crushed black peppercorn freshly
- 1 piece, lemon freshly squeezed
- Salt to taste
For Tempering:
- 1 tsp, chopped, garlic cloves
- 1 ½, tsp, chopped ginger
- 10-12, fresh curry leaves
- 1 tbsp, chopped green chilies
- ½ tsp, mustard seeds
- ½ tsp, cumin seeds
- 1 tbsp, cooking oil
- 1 tbsp, chopped coriander leaves
Ingredients for Gram Batter:
- 1 cup, gram flour (besan)
- ½ tsp, baking soda
- 1/3 tsp, turmeric powder
- 1 tsp, red chili powder
- ¼ tsp, ajwain carom seeds
- Salt to taste
- water as required
For Frying:
- Oil as required
For Assembling We Required:
- Pav bread or Bun burgers round/square as needed
- Green chutney as needed
- Vada Pav chutney as needed
- Butter as needed
How to make the Vada Pav recipe?
- In the mashed potatoes squeezed fresh lemon juice
- Add garam masala and crushed black peppercorn, salt, and turmeric powder
- Mix them until everything is incorporated
- Heat the oil in the pan on low-medium flame then add mustard seeds, and cumin seeds, and let them crackle
- Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds
- Now add green chilies along with fresh curry leaves
- Fry them together on low heat to prevent burn tempering
- Put the mashed potato in the tempering
- Cook potato mixture for 5 minutes on low-medium flame
- Then add fresh coriander leaves to the potato mixture
- Stir to mix well for another 2-3 minutes on low-medium flame, Then turn off the flame and let it cool down completely, set aside
- Remove all curry leaves as much as possible from potato filling to prevent disturbances at the time of eating
- Make equal small balls of the potato mixture
- Give it to shape into a round
- Take another mixing medium bowl then add gram flour, start to now adding spices baking soda, turmeric powder, red chili powder, ajwain, and salt
- Mix well gram flour with dry spices
- Then start adding water little by little, making it a smooth paste, consistency should be not thick nor thin
- Heat the oil in a wok or frying pan on a medium-high flame, and to check the oil temperature drop a tiny gram dumpling into the oil, once it starts floating, reduce the heat to medium
- Your oil is ready for frying dumplings
- Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter
- Fry the balls from all sides on medium-high flame till they turn to a golden brown
- Fry 2-3 potato balls in one batch
- Transfer to the kitchen paper towel to remove excess oil, and repeat the same process with all remaining potato balls
- Slice the pav buns in half
- Lightly toast them with a small amount of butter
- Spread the green chutney on the upper bun slice
- Then spread dried garlic chutney on another bun slice
- Place the prepared vada in between and press it slightly from both sides
- Pav bread is ready to serve hot with dried garlic chutney and green chilies
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