Vada Pav Recipe - Yummy Traditional

Vada Pav Recipe


vada-pav-recipe-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.
is a vegetarian fast food dish 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.
                                
vada-pav

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 link of chutney below the ingredients list
So let's come to know how to make Vada Pav with step by step photos by my style…….
                  
vada-pav-recipe


Preparation of  Vada Pav Recipe:
To prepare this recipe first we boil medium boil the potatoes with the skin around 15 minutes
Let it cool down for a while then remove the skin and mash them with a hand masher or by using 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

Preparation of potato filling:
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 potato mixture is formed to a dough


dough-is-firmed

Making potatoes for vada:
Heat the oil in the pan on low-medium flame then add mustard seeds, add cumin seeds, 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 to 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 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

Making Vada Balls:
Remove all curry leaves as much 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 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

Preparation of gram batter:
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

Frying Vada balls:
Heat the oil in a wok or frying pan  on a medium-high flame, and for checking oil temperature drop tiny gram dumpling to 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 to 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

To Assemble:
Slice the pav buns into 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 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 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 

pav-bread-is-ready






Mumbai Maharashtra 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 recipe?

Instructions:
  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, cumin seed and let them crackle
  5. Then add chopped ginger-garlic, 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 mashed potato to 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 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 oil temperature drop tiny gram dumpling to the oil, once it started floating, reduce the heat to medium
  19. Your oil is ready for frying dumpling
  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, repeat the same process with all remaining potato balls
  24. Slice the pav buns into half
  25. And lightly toast them with a little amount of butter
  26. Spread the green chutney on upper bun slice
  27. And then spread dried garlic chutney on another bun slice
  28. Place the prepared vada in between 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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