Vada Pav Recipe (Mumbai Style)

Vada Pav is a savory and spicy tender dinner rolls or fluffy buns, known as Pav, filled with a fried batter coated potato dumpling fritter referred to as Batata Vada and laced with spicy and candy chutneys. It’s a fashionable vegan avenue meals snack eaten in Mumbai and remainder of the Maharashtra state in Western India. This dish is filling, delish, filled with flavors and has varied textures!

vada pav recipe

About Vada Pav

Vada Pav is offered in outlets, outdoors of faculties and faculties throughout Mumbai as a result of it’s so fashionable and cherished by avenue meals lovers.

It is among the most humble avenue meals in Mumbai, but it’s tasty and scrumptious. Vada pav mainly has Batata Vada which is sandwiched between two slices of a pav (fluffy dinner roll) topped with candy chutney, inexperienced chutney, and dry garlic chutney.

Batata vada are fried batter coated potato dumpling fritters. The batter is made with nutty gram flour (besan) and spices. The filling encompass savory, spiced mashed potatoes.

Batata means potato in Marathi language. Whereas the time period vada largely means a fried fritter or a fried dumpling-like savory dish.

All through my childhood, I ate vada pav in lots of locations in Mumbai and it was all the time so scrumptious! Even as we speak I nonetheless be sure that I purchase vada pav at any time when I go to Mumbai. Nevertheless, when I’m craving vada pav and may’t get to Mumbai, so I make them at residence.

Pav means a small loaf or bun of bread in Indian and is similar as dinner rolls. They’re made with all goal flour or complete wheat flour and might be purchased from bakeries, tremendous shops and candy outlets in India.

Vada pav might be eaten throughout any time of the day like breakfast, brunch, or within the night as a snack. It goes very nicely with Indian chai, fried inexperienced chilies, and chutney like coriander chutney or mint chutney or inexperienced chutney or any chutney of your alternative.

To make vada pav you want 5 components:

  1. Pav – Fluffy dinner rolls or buns. Get the Pav Recipe right here or purchase out of your favourite bakery.
  2. Batata vada – Fried potato stuffed fritter. I share detailed recipe beneath.
  3. Green Chutney – A piquant and spicy condiment made with coriander (cilantro) or mint and coriander leaves.
  4. Tamarind Chutney – It is a candy and tangy chutney made with tamarind, jaggery and spices.
  5. Garlic Chutney – A spicy dry chutney made with garlic cloves and coconut. 

Step-by-Step Information

How one can Make Vada Pav

Make significantly superior vada pav with my step-by-step information! On this information, I’ve shared tips on how to make potato vada intimately. The inexperienced chutney and candy chutney recipes are additionally within the recipe card beneath.

Make Potato Stuffing

1. Boil 2 giant potatoes that weigh about 350 grams. Peel after which mash them with a fork in a bowl.

You possibly can boil or steam the potatoes in a pan, Immediate pot or stovetop strain cooker including water as wanted.

Bear in mind to empty the water very nicely from the boiled potatoes earlier than you mash them. Put aside the potatoes to chill. Once they turn into heat, peel and mash them with a fork or a potato masher.

Additionally crush 6 to 7 small/medium-sized garlic cloves and 1 to 2 inexperienced chilies in a mortar pestle.

mashed potatoes

2. Warmth 2 to three teaspoons of oil in a small pan. Add ½ a teaspoon of mustard seeds and crackle them.

Then add 7 to eight curry leaves and a pinch of asafoetida (hing). Stir and sauté for about 5 seconds on low warmth.

sauteed mustard seeds, curry leaves and asafetida

3.  Add the crushed garlic cloves and inexperienced chilies combination to the pan. Add ⅛ teaspoon of turmeric powder (about 2 to three pinches).

crushed garlic, green chilies and turmeric in a pan

4. Stir on a low warmth for some seconds or till the uncooked aroma of garlic goes away.

cooked garlic, green chilies and turmeric

5. Pour this tempering combination along with the oil to the mashed potatoes.

pour tempering into mashed potatoes

6. Add 1 to 2 tablespoons of chopped coriander leaves (cilantro) and salt as required.

chopped coriander leaves and salt

7. Combine every part nicely with a spoon. Do a style check and if wanted, add extra salt.

Then make small to medium balls from the mashed potato combination. Flatten these balls a bit. Cowl and maintain apart.

mashed potato mixture shaped in balls

Make Batter

8. In one other bowl, make a clean batter from 1 to 1.25 cups besan (gram flour), ⅛ teaspoon turmeric powder (about 2 to three pinches), a pinch of asafoetida (hing), a pinch of baking soda (non-obligatory), salt and ½ cup water or as wanted.

The batter ought to have a medium-thick flowing consistency. It shouldn’t be too thick or skinny.

If the batter turns into skinny, add 1 or 2 tablespoons of gram flour. If the batter turns into thick, then add 1 or 2 tablespoons of water.

batter for vada pav

9. Dip the marginally flattened potato balls within the batter and coat it evenly with the batter.

mashed potato ball coated in batter

Fry Batata Vada

10. Earlier than you dip the batata vada within the batter, warmth oil in a pan or wok (kadai). When the oil turns into scorching then dip the batata vada within the batter to coat as proven within the above steps.

Fastidiously and gently drop these batter coated potato balls in medium scorching oil.

Notice: You possibly can learn extra particulars on the frying temperature within the ‘skilled suggestions’ part beneath.

frying vada pav

11. Relying on the scale of the kadai or pan, you possibly can add roughly of the vada whereas frying. However don’t overcrowd the pan

frying vada pav

12. When one aspect corporations up, turns into barely crisp and golden then solely flip over gently with a slotted spoon.

Fry the second aspect. This manner deep fry them until golden, turning a few instances as wanted.

fry the batata vadas till golden

13. Place them on kitchen paper towels to soak up further oil. Make all batata vada this manner in batches and put aside.

If required, regulate the stovetop warmth when frying the vadas.

vada pav drained on a kitchen towel

Assemble Vada Pav

14. Serve them when they’re nonetheless scorching or heat. Put all of the chutneys and pav in your work floor. Slice the pav with out breaking it into two elements and put aside.

Should you don’t have candy chutney, then make the vada pav with inexperienced chutney. The inexperienced chutney and candy chutney recipes are talked about within the recipe card beneath.

You may make these two chutney recipes some hours forward or a day earlier than and refrigerate.

green chutney, sweet chutney and pav

15. Unfold each the inexperienced chutney and candy chutney on the sliced pav. You may also unfold inexperienced chutney on one aspect and candy chutney on the opposite aspect.

green chutney and sweet chutney spread on the sliced pav

16. Sprinkle the dry garlic chutney on the pav. This step is non-obligatory and you may skip it should you don’t have garlic chutney.

dry garlic chutney sprinkled on pav

17. Place the new batata vada within the bread slices.

hot batata vada in the pav slices

18. Serve vada pav instantly or else the pav turns into soggy. You may also serve some salted fried inexperienced chilies and each of the chutneys with it.

It makes for a great filling night snack excessive on carbs. A cup of scorching tea or espresso can be served as a aspect beverage.

vada pav with green chilies, garlic chutney, green chutney and sweet chutney

Professional Ideas

  • When frying batata vada the oil ought to be reasonably scorching at a temperature of 180 to 190 levels Celsius (360 levels to 375 levels Fahrenheit). You should use a sweet or deep-fry thermometer to examine the temperature of the oil.
  • Alternatively, you possibly can add some droplets of the batter to the oil. If the droplets rise to the floor step by step and begin effervescent then the oil is prepared. Nevertheless, if the droplets rise slowly or get submerged inside then the oil just isn’t scorching sufficient. If the droplets rise too rapidly and get burnt or browned then the oil is just too scorching.
  • When batata vada is fried in oil that’s too scorching, it stays undercooked on the within and burnt and overcooked on the skin. Frying them in oil that isn’t scorching sufficient causes them to soak up extra oil and turn into soggy and oily. 
  • You possibly can alter the quantity of spices as per your style choice. In some Maharashtrian cities like Kolhapur, the vada pav served on the street could be very spicy. My recipe doesn’t make for a spicy vada pav. If you wish to make it spicy then add extra inexperienced chilies.

FAQs

Who invented Vada Pav?

I’ve learn that Vada pav was invented by Ashok Vaidya at a stall outdoors Dadar railway station in 1966.

What goes nicely with Vada Pav?

You possibly can eat vada pav with dry garlic coconut chutney, inexperienced chutney, candy tamarind chutney, Indian chai or fried salted inexperienced chilies. 

What’s Vada Pav referred to as in English?

Batata vada means potato fritter in Marathi and is a mixture of potato (batata) and vada. Pav comes from the Portuguese phrase pão which suggests bread.

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vada pav

Vada Pav

Vada pav is a well-liked and scrumptious Maharashtrian avenue meals of fried batter coated potato dumplings sandwiched in a pav (tender dinner rolls), along with candy tamarind chutney, inexperienced chutney and dry garlic chutney.

4.93 from 41 votes

Prep Time 30 minutes

Prepare dinner Time 20 minutes

Complete Time 50 minutes

For spiced potato stuffing

For batter

For inexperienced chutney

For candy tamarind chutney

Different substances

Making inexperienced chutney

Making candy chutney

  • Soak tamarind in scorching water for 30 to 40 minutes.

  • Along with your fingers, squeeze the pulp from the tamarind in the identical bowl or pan. pressure the pulp and maintain apart.

  • Warmth oil in a small pan. decrease the flame & add cumin seeds and allow them to crackle.

  • Add ginger powder, crimson chili powder, asafoetida. Stir and add the strained tamarind pulp. Prepare dinner for 2-3 minutes.

  • Add the jaggery and salt and cook dinner for 4-5 minutes extra. The combination would thicken. Let the saunth chutney combination cool.

  • When cooled, retailer the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney at any time when required with chaat or snacks.

Making potato stuffing

  • Boil or steam potatoes in an Immediate pot, strain cooker or pan till they’re utterly cooked. Peel after which mash them with a fork in a bowl.

  • Crush garlic and inexperienced chillies to a semi-fine paste in a mortar-pestle.

  • Warmth oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.

  • Then add crushed garlic and inexperienced chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds till the uncooked aroma of garlic goes away. Don’t brown garlic.

  • Pour this tempering within the mashed potatoes.

  • Add chopped coriander leaves and salt.

  • Combine every part nicely after which make small to medium balls from the mashed potato combination. Flatten these balls a bit. Cowl and put aside.

Making batter

  • In one other bowl, make a clean and thick but flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (non-obligatory), salt and water.

  • The batter shouldn’t be very thick or skinny. If the batter turns into skinny, add 1 or 2 tablespoons of gram flour. If the batter turns into skinny, then add 1 or 2 tablespoons water. Put aside.

Frying

  • In a kadai or pan, warmth oil for deep frying.

  • When the oil turns into medium scorching, then dip the marginally flattened potato balls within the batter and coat it evenly with the batter.

  • Gently and punctiliously add these batter coated potato balls in medium scorching oil.

  • Relying on the scale of the kadai or pan, you possibly can add roughly of the vadas whereas frying. Do not overcrowd the pan whereas frying.

  • When one aspect turns into crisp, flippantly golden and corporations up then gently flip it over with a slotted spoon and fry the second aspect. Flip over when the second aspect is fried.

  • This manner turning a few instances fry the batata vada until they’re evenly golden on all sides.

  • Drain them on kitchen paper towels. Make all batata vadas this manner and maintain apart.

  • When they’re nonetheless scorching or heat, you want to serve them. Take all of the chutneys and pav in your work floor.

Assembling & serving

  • Slice the pav with out breaking it into two elements and maintain apart. Should you don’t have candy chutney, then simply make the vada pav with inexperienced chutney.

  • Unfold each the inexperienced chutney and candy chutney on the sliced pav. You may also unfold inexperienced chutney on one aspect and candy chutney on the opposite aspect.

  • Sprinkle the dry garlic chutney. That is non-obligatory and should you don’t have you possibly can skip it.

  • Place the new batata vada sandwiched within the bread slices.

  • Serve vada pav instantly or else the pav turns into soggy. You may also serve some fried salted inexperienced chillies and each the chutney together with it.

  • You may also serve them as a night snack with a aspect of ginger chai or espresso.

  1. You possibly can all the time alter the quantity of chutneys you unfold within the pav in line with your style and liking.
  2. The oil must be medium scorching once you fry the batata vada. If the oil could be very scorching then the skin batter will get browned and leaving the within portion of the batter raw. Alternatively, if the oil just isn’t scorching sufficient then the batata vada will take up quite a lot of oil making it soggy and loaded with oil.
  3. To make a spicy vada pav, improve the variety of chilies within the potato stuffing. Or you possibly can extra chilies within the inexperienced chutney that you simply make.
  4. This recipe might be scaled to make a giant batch for a celebration or get togethers.

Vitamin Info

Vada Pav

Quantity Per Serving (1 vada pav)

Energy 296 Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl cholesterol 1mg0%

Sodium 824mg36%

Potassium 221mg6%

Carbohydrates 47g16%

Fiber 4g17%

Sugar 19g21%

Protein 7g14%

Vitamin A 187IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 12mg60%

Vitamin B6 1mg50%

Vitamin C 26mg32%

Vitamin E 3mg20%

Vitamin Ok 8µg8%

Calcium 96mg10%

Vitamin B9 (Folate) 132µg33%

Iron 5mg28%

Magnesium 25mg6%

Phosphorus 58mg6%

Zinc 1mg7%

* % Each day Values are based mostly on a 2000 calorie eating regimen.

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This Vada Pav recipe put up from the weblog archives first revealed on August 2009 has been republished and up to date on January 2023.

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