Vada Pav Recipe - Yummy Traditional

Vada Pav Recipe


vada pav recipe with step by step photos


Vada Pav || Vada Pav Recipe || How to Make Vada Pav with step-by-step photos

Vada Pav is a Mumbai Maharashtra popular street food Vada Pav, spicy potatoes 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.
                                
                                                         
how to make vada pav recipe


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 chutney below the ingredients list. So let's come to know how to make Vada Pav 

                  
                   
how to make vada pav


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how to make vada pav recipe



To prepare this recipe first we boil medium boil the 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

peel-and-mash-potatoes
mash-potato-with-hand-masher

In mashed potatoes squeeze fresh lemon juice, add garam masala, and  crushed black peppercorn


put-lemon-juice-in-boiled-potatoes
add-garam-masala-and-black-pepper-to-the-potato


Add salt and turmeric powder and mix them very well until everything is incorporated

add-salt-and-turmeric-powder
mix-potato-mixture



Keep kneading until the potato mixture is formed into a dough


dough-is-firmed


Heat the oil in the pan on low-medium flame then add mustard seeds, add cumin seeds, and let them crackle 
   
heat-the-oil-and-add-mustard-seeds
let-them-crackle


Then add chopped ginger-garlic, fry them with cumin and mustard seeds for 30 seconds, now add green chilies along with fresh curry leaves

add-chopped-ginger-garlic
add-green-chillies-and-cumin-seeds


Fry them together on low heat to prevent a burn bhagar, then put mashed potato in the bhagar


fry-them
put-mashed-potato


Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture

  
cook-potato-mixture
add-coriander-leaves-in-potato-fillings


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 

stir-to-mix-well


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

remove-all-curry-leaves
make-small-dough-of-the-potato-dough

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 


give-it-to-small-balls
i -made-9-potato-balls

Take another mixing medium bowl then add gram flour, start to now adding powder spices

put-baking-soda-and-turmeric-powder
add-red-chilli-powder-ajwain-to-the-garam

Mix well gram flour with dry spices, start adding water little by little_Make it to smooth paste, consistency should be not thick nor rainy 

Note, to be very careful adding salt in gram batter because we have already added salt in potato mixture as well as chutneys also are salty


mix-gram-flour-with-spices
check-consistency-of-gram-flour


Heat the oil in a wok or frying pan  on a medium-high flame, and for checking the oil temperature drop a tiny gram dumpling into the oil, once it started floating, reduce the heat to medium_Your oil is ready for frying dumpling



heat-the-oil-and-check-the-oil-tempreture


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  


dip-the-potato-ball-with-gram-batter
fry-the-dumpling


Fry 2-3 potatoes balls in one batch

fry-dumplings-from-both-sides


Transfer to the kitchen paper towel for removing excess oil, Repeat the same process with all remaining potato balls

transfer-to-the-kitchen-towel

Slice the pav buns in half 

slice-the-pav-bread


And lightly toast them with a little amount of butter


lightly-toast-the-pav-slices


Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice


spread-green-chutney-on-pav-slices
spread-garlic-chutney-on pav-slice


Place the prepared vada in between and press it slightly from both sides


place-vada-in-between-pav


Pav bread is ready to serve hot with dried garlic chutney and green chilies 


how to make vada pav






Mumbai Maharashtra's popular street food Vada Pav, spicy potatoes filling sandwiched between buns and layers of spicy garlic and green chutney

Ingredients of Vada:
  1. 4-5, boiled potato mashed
  2. ½ tsp, turmeric powder
  3. 1 tsp, basic garam masala
  4. 1 tsp, crushed black peppercorn freshly
  5. 1 piece, lemon fresh squeezed
  6. Salt to taste
For Tempering:
  1. 1 tsp, chopped, garlic cloves
  2. 1 ½,tsp,chopped ginger
  3. 10-12, fresh curry leaves
  4. 1 tbsp, chopped green chilies
  5. ½ tsp, mustard seeds
  6. ½ tsp, cumin seeds
  7. 1 tbsp, cooking oil
  8. 1 tbsp, chopped coriander leaves
Ingredients for Gram Batter:
  1. 1 cup, gram flour (besan)
  2. ½ tsp, baking soda
  3. 1/3 tsp, turmeric powder
  4. 1 tsp, red chili powder
  5. ¼ tsp, ajwain carom seeds
  6. Salt to taste
  7. water as required
For Frying:
  1. Oil as required
For Assembling We Required:
  1. Pav bread or Bun burgers round/square as needed
  2. Green chutney as needed
  3. Vada Pav chutney as needed
  4. Butter as needed
How to make the Vada Pav recipe?
  1. In the mashed potatoes squeezed fresh lemon juice
  2. Add garam masala and crushed black peppercorn, salt, and turmeric powder
  3. Mix them until everything is incorporated
  4. Heat the oil in the pan on low-medium flame then add mustard seeds, and cumin seeds, and let them crackle
  5. Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds
  6. Now add green chilies along with fresh curry leaves
  7. Fry them together on low heat to prevent burn tempering 
  8. Put the mashed potato in the tempering 
  9. Cook potato mixture for 5 minutes on low-medium flame
  10. Then add fresh coriander leaves to the potato mixture
  11. Stir to mix well another 2-3 minutes on low-medium flame, Then turn off the flame and let it cool down completely, set aside
  12. Remove all curry leaves as much as possible from potato filling to prevent disturbances at the time of eating
  13. Make equal small balls of the potato mixture
  14. Give it to shape into round
  15. Take another mixing medium bowl then add gram flour, start to now adding spices baking soda, turmeric powder, red chili powder, ajwain, and salt
  16. Mix well gram flour with dry spices
  17. Then start adding water little by little, make it a smooth paste, consistency should be not thick nor thin
  18. Heat the oil in a wok or frying pan  on a medium-high flame, and for checking the oil temperature drop a tiny gram dumpling into the oil, once it started floating, reduce the heat to medium
  19. Your oil is ready for frying dumplings
  20. Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter
  21. Fry the balls from all sides on medium-high flame till they turn to a golden brown  
  22. Fry 2-3 potatoes balls in one batch
  23. Transfer to the kitchen paper towel for removing excess oil, and repeat the same process with all remaining potato balls
  24. Slice the pav buns in half
  25. And lightly toast them with a little amount of butter
  26. Spread the green chutney on the upper bun slice
  27. And then spread dried garlic chutney on another bun slice
  28. Place the prepared vada in between and press it slightly from both sides
  29. Pav bread is ready to serve hot with dried garlic chutney and green chilies
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