Vada pav recipe, Mumbai-style vada pav recipe that’s easy to make and so satisfying as a snack or even a meal
For the potato vada
- 2 medium-sized potatoes
- 1–2 green chillies
- 2 cloves of garlic
- A one inch piece of ginger
- 2 teaspoons oil
- 1/4 teaspoon black mustard seeds
- A few curry leaves
- A pinch of turmeric powder
- A pinch of asafoetida (hing)
To coat the vada
- 1 cup besan (gram flour)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder (or to taste)
- A pinch of baking soda
- A pinch of salt
For the potato vada:
- Boil or steam 2 potatoes until tender. A fork inserted should go in easily.
- Set aside to cool and then mash without any big lumps.
- Grind together – 2 green chillies, 2 cloves of garlic, and a small piece of ginger to a coarse paste.
- Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves.
- When the mustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.
- Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida, and salt to taste.
- Turn off flame and mix well until the mixture is well combined. Don’t add any water, the potato vada mixture should be thick.
To make the coating for the vada:
- Place 1 cup besan, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda, and some salt in a bowl.
- Mix well to combine.
- Add enough water to make a thick paste
- Make 6 balls with the potato mixture and dip into the besan coating
- Deep fry in hot oil until golden brown
- Drain and set aside
- Once all the vadas are done, fry 2-3 green chillies in the same oil. This is optional but recommended
To assemble and serve the vada pav:
- Place a generous amount of green chutney on one side of the pav or burger bun.
- Place a potato vada on it and top off with a generous sprinkling of dry garlic chutney.
- Serve with fried green chillies for those who want an extra spice kick.
- Some ketchup would go well with vada pav too.
Keywords: vada pav