Spicy Vada Pav Recipe
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.
Equipment
- Mixing bowls
- Frying pan
- Deep frying pan or wok
- Slotted spoon
- Potato masher
- Knife
- Chopping board
Ingredients
For the Potato Vada:
- 4 medium potatoes boiled and mashed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon cumin seeds
- 8-10 curry leaves
- 1 green chili finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon fresh coriander chopped
- Salt to taste
For the Batter:
- 1 cup besan gram flour
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- Water as needed
- Oil for deep frying
For Serving:
- 4 pav soft buns
- ¼ cup green chutney
- ¼ cup tamarind chutney
- ¼ cup dry garlic chutney optional
- 2-3 green chilies fried (optional)
Instructions
Prepare the Potato Filling:
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add mustard seeds and let them splutter.1 tablespoon oil, 1 teaspoon mustard seeds
- Add cumin seeds, curry leaves, chopped green chili, and ginger-garlic paste. Sauté for 1-2 minutes until aromatic.1/2 teaspoon cumin seeds, 8-10 curry leaves, 1 green chili, 1 tablespoon ginger-garlic paste
- 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.
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.
Nutrition
Calories: 339kcalCarbohydrates: 59gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 156mgPotassium: 1198mgFiber: 10gSugar: 6gVitamin A: 254IUVitamin C: 86mgCalcium: 55mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
Tried this recipe?Let us know how it was!
