Vada Pav is a popular Mumbai, Maharashtra street food. Vada Pav is spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous foods.
Vada deep-fried potato patties and pav burger buns are 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.
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; 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 on for around 15 minutes, let them 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 the 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 forms into a dough.
Heat the oil in the pan on a 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 burnt 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 as many 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 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 the gram flour well with dry spices, and start adding water little by little. Make it into a smooth paste; the consistency should not be thick nor runny.
Note: Be very careful when 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; the 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 a medium-high flame till they turn 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.
