Vada Pav

Vada Pav

Based on 1 ratings
M

Misbah Khimani

Community member

"This street food classic from the streets of Mumbai is a carb lovers dream. To break it down, Vada means spiced mashed potato fritters/dumplings dipped in a batter and deep fried till crisp. Pav is soft and fluffy eggless buttery buns. The fried dumpling is slide between the buttery buns and a special dry garlic chutney known as the ghati masala is sprinkled on top. Serve hot with blistered green chillies and mint chutney. The ghati masala binds it all together with its great depth of flavour."

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
¾
potatoes
¾
green chilis
tsp
cumin seeds
tsp
coriander seeds
¼ tsp
mustard seed
¼ sprig
curry leaf
¼ tsp
ginger garlic paste
tsp
turmeric powder
¼ tsp
salt
2 g
cilantro
tbsp
chickpea flour
30 ml
water
¼ pinch
turmeric powder (for slurry)
tsp
salt (for slurry)
oil (for deep frying)
2
Pav (Buns)
¼ package
dry garlic chutney (ghati masala) (for serving)
¼ 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)

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • 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.
    • ¾ potatoes
    • ¾ green chilis
    • tsp cumin seeds
    • tsp coriander seeds
    • ¼ tsp mustard seed
    • ¼ sprig curry leaf
    • ¼ tsp ginger garlic paste
    • tsp turmeric powder
    • ¼ tsp salt
    • 2 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!!!
    • tbsp chickpea flour
    • 30 ml water
    • ¼ pinch turmeric powder (for slurry)
    • 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!!!!
    • 2 Pav (Buns)
    • ¼ package dry garlic chutney (ghati masala) (for serving)
    • ¼ 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!!!!

  • Enjoy your meal!

    Vada Pav

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!