Vada Pav, a popular Mumbai street food, features a spicy potato fritter (vada) nestled in a soft bun (pav), served with a variety of chutneys and a sprinkle of garlic chutney powder. Priya loves this classic treat, indulging occasionally as a balance to her clean eating routine.
Add turmeric powder, red chili powder, and salt. Stir well.
1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, Salt to taste
Add the mashed potatoes and chopped coriander. Mix everything well and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
4 medium potatoes, 1 tablespoon fresh coriander
Once cooled, divide the mixture into small portions and shape them into round balls.
Prepare the Batter:
In a mixing bowl, add besan, turmeric powder, red chili powder, and salt. Add water gradually to make a smooth, thick batter.
1 cup besan, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, Salt to taste, Water
Fry the Vada:
Heat oil in a deep frying pan or wok over medium heat.
Oil
Dip each potato ball into the besan batter, ensuring it is fully coated.
Carefully drop the coated vada into the hot oil. Fry until golden brown, about 4-5 minutes.
Use a slotted spoon to remove the vada and drain on paper towels.
Assemble the Vada Pav:
Slice the pav buns in half and spread a layer of green chutney and tamarind chutney on each side.
4 pav, 1/4 cup green chutney, 1/4 cup tamarind chutney
Place a fried vada in the center of the bun.
Add a sprinkle of dry garlic chutney (optional) for an extra kick.
1/4 cup dry garlic chutney
Press the pav together and serve hot with fried green chilies on the side (if desired).
2-3 green chilies
Notes
For a healthier version, you can bake the potato vadas in an oven at 200°C (392°F) for 20-25 minutes, flipping halfway.
Adjust the spice levels according to your preference by adding more or fewer green chilies.
Vada Pav is best enjoyed fresh and hot but can be kept warm in an oven for up to 15 minutes.