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Vada Pav

Vada Pav

Maxx W.
Vada Pav is a beloved Indian street food hailing from Mumbai, consisting of a spicy potato fritter (Vada) nestled in a soft bun (Pav). This iconic snack offers a tantalizing blend of flavors, with the Vada's savory and spicy notes complemented by chutneys and condiments. Whether enjoyed on the go or homemade with a healthy twist, Vada Pav is a culinary delight that has captured the hearts and taste buds of people all over India.
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Prep Time 40 minutes
Cook Time 30 minutes
1 hour 10 minutes
Course Snack
Cuisine Indian
Servings 6
Calories 300 kcal

Ingredients
  

For Potato Filling (Vada):

  • 2 large potatoes, boiled, peeled, and mashed
  • 3 green chilies, finely chopped (adjust to your spice preference)
  • 1 inch piece of ginger, grated
  • 5 cloves of garlic, minced
  • 1/2 tbsp mustard seeds
  • 1/2 tbsp cumin seeds
  • A pinch of asafoetida (hing)
  • 10 curry leaves
  • 1/2 tbsp turmeric powder

  • 1 tbsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • Chopped fresh coriander leaves for garnish
  • Oil for deep frying

For the Pav:

  • Whole wheat burger buns
  • Olive oil for toasting

For Batter:

  • 1 cup gram flour (besan)
  • A pinch of baking soda
  • Salt to taste
  • Water as needed

For the Green Chutney:

  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1-2 green chilies (adjust to your spice preference)
  • 1 tbsp cumin seeds
  • 1 tbsp lemon juice
  • Salt to taste
  • Water for blending

Instructions
 

  • Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter.
  • Then, add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
  • Add ginger, garlic, and green chilies. Sauté until the raw smell disappears.
  • Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and
  • cook for a few minutes. Add chopped coriander leaves and remove from heat.
  • Let the potato mixture cool down a bit. Then, shape it into small round or oval patties.
  • In a separate bowl, prepare the batter by mixing gram flour, baking soda, salt, and water to make a smooth, thick batter. The batter should be thick enough to coat the back of a spoon.
  • Heat oil in a deep frying pan over medium heat. Dip each potato patty in the batter, ensuring it's fully coated, and carefully slide it into the hot oil. Fry until the vadas turn golden brown and crisp. Remove and drain on paper towels.
  • Slice the pav buns into halves and lightly toast them with butter or oil on a griddle until they turn golden brown.
  • To assemble, spread garlic chutney or green chutney on one side of the pav bun. Place a vada inside the bun.
  • You can also serve fried green chilies or more chutney on the side for extra heat and flavor.

Notes

Additional Tips:

1. You can customize the spiciness by adjusting the number of green chilies and the amount of red chili powder in the potato filling.
2. If you prefer a softer texture, you can slightly mash the potato mixture.
3. Use fresh and soft pav buns for the best taste and texture.
4. If you want to make it even more special, add some fried garlic, crushed peanuts, or sev for extra crunch.

Assembling the Healthy Vada Pav:

1. Slice the whole wheat burger buns in half.
2. Apply the green chutney on the inner sides of the buns.
3. Place a Vada patty between the buns.
4. Toast the Vada Pav on a hot griddle with a touch of olive oil until it's crisp and lightly browned.
5. Serve hot with additional green chutney and a side of mixed greens or lemon slice
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