Vada Pav

Based on 1 ratings

Misbah Khimani

Community Member

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-10+
potatoes
green chilis
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp mustard seed
1 sprig curry leave
1 tsp ginger garlic paste
¼ tsp turmeric powder
1 tsp salt
10 g cilantro
6 tbsp chickpea flour
150 ml water
1 pinch turmeric powder (for slurry)
½ tsp salt (for slurry)
oil (for deep frying)
10 Pav (Buns)
1 package dry garlic chutney (ghati masala) (for serving)
1 package mint chutney (for Serving)
green chili (for serving)

Utensils

  • 1 saucepan (small, with lid)
  • 1 sauté pan
  • food processor
  • 1 plate (large)
  • 1 knife
  • 1 frying pan (deep)
  • parchment paper
  • 1 bowl (small)
  • 1 whisk
  • perforated spoon
  • 1 plate
  • 1 paring knife
  • plate (for serving)
  • Step 1/3

    Boil, peel and mash the potatoes. Crush 4 green chillies, cumin and coriander seeds together in a food processor. Heat oil in a pan. Add mustard seeds and curry leaves, wait till it crackles. Lower the flame to avoid burning of any ingredient. Add ginger garlic paste and saute. Add the crushed mixture of chillies, cumin and coriander and saute on a low flame. Add in 1/4th tsp turmeric powder and salt to taste. Turn off the flame and pour this above the potatoes. Add in chopped cilantro.
    • potatoes
    • green chilis
    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 1 tsp mustard seed
    • 1 sprig curry leave
    • 1 tsp ginger garlic paste
    • ¼ tsp turmeric powder
    • 1 tsp salt
    • 10 g cilantro
    • 1 saucepan (small, with lid)
    • 1 sauté pan
    • food processor
    • 1 plate (large)
    • 1 knife

    Boil, peel and mash the potatoes. Crush 4 green chillies, cumin and coriander seeds together in a food processor. Heat oil in a pan. Add mustard seeds and curry leaves, wait till it crackles. Lower the flame to avoid burning of any ingredient. Add ginger garlic paste and saute. Add the crushed mixture of chillies, cumin and coriander and saute on a low flame. Add in 1/4th tsp turmeric powder and salt to taste. Turn off the flame and pour this above the potatoes. Add in chopped cilantro.

  • Step 2/3

    Mix Well, adjust the salt and make approximately 10 round balls out of the mixture. Prepare a slurry using chickpea flour, water, salt to taste and turmeric. Heat oil in a deep bottom vessel for deep frying. Dip the balls in the slurry and coat well and put in the hot oil. Lower the flame while adding the balls to avoid the oil from splashing. Continue frying on high flame till it turns golden brown in colour. Remove on a parchment paper to absorb excess oil. The Vadas are Ready!!!
    • 6 tbsp chickpea flour
    • 150 ml water
    • 1 pinch turmeric powder (for slurry)
    • ½ tsp salt (for slurry)
    • oil (for deep frying)
    • 1 frying pan (deep)
    • parchment paper
    • 1 bowl (small)
    • 1 whisk
    • perforated spoon
    • 1 plate

    Mix Well, adjust the salt and make approximately 10 round balls out of the mixture. Prepare a slurry using chickpea flour, water, salt to taste and turmeric. Heat oil in a deep bottom vessel for deep frying. Dip the balls in the slurry and coat well and put in the hot oil. Lower the flame while adding the balls to avoid the oil from splashing. Continue frying on high flame till it turns golden brown in colour. Remove on a parchment paper to absorb excess oil. The Vadas are Ready!!!

  • Step 3/3

    Fry some green chillies for 5 seconds only in the same oil as the vadas and set aside for serving. Take a pav (bun) and make a slit in the middle. Slide in the prepared vada and sprinkle some ghati masala i.e. dry garlic chutney on top which adds a burst of toasty and fiery flavour to the Vada Pav. Serve hot with some blistered or deep fried green chillies and spicy mint chutney which in my opinion is a mandate. Your Mumbai Special Vada Pav is ready!!!!
    • 10 Pav (Buns)
    • 1 package dry garlic chutney (ghati masala) (for serving)
    • 1 package mint chutney (for Serving)
    • green chili (for serving)
    • 1 paring knife
    • plate (for serving)

    Fry some green chillies for 5 seconds only in the same oil as the vadas and set aside for serving. Take a pav (bun) and make a slit in the middle. Slide in the prepared vada and sprinkle some ghati masala i.e. dry garlic chutney on top which adds a burst of toasty and fiery flavour to the Vada Pav. Serve hot with some blistered or deep fried green chillies and spicy mint chutney which in my opinion is a mandate. Your Mumbai Special Vada Pav is ready!!!!

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