Vada Pav

Vada Pav is a popular snack in the Indian state of Maharashtra, particularly in the city of Mumbai. It consists of a deep-fried potato fritter (called vada) that is placed inside a bread roll (called pav) that has been sliced in half and spread with chutney (usually made from coconut, coriander, and green chilies).

What is Vada Pav?

Vada pav consists of a deep-fried potato fritter, called a vada, sandwiched between a soft bread roll, called a pav. The vada is made from mashed potatoes that are seasoned with spices such as mustard seeds, turmeric, and cumin, and then dipped in a batter made from gram flour (besan) and deep-fried until crispy and golden brown.

Vada pav is often accompanied by fried green chilies or a side of fried salted green chilies, and is a filling and affordable snack that can be found at street stalls and fast food restaurants throughout the state. It is sometimes called the "poor man's burger" due to its simplicity and affordability.

Ingredients you need

Potatoes - The Vada in Vada Pav is potato dumpling fritters. You can use any variety of potatoes. I used yellow potatoes, but russet will also work great.

Green Chutney and Red Chutney - These chutneys are a key component, and you can either buy from Indian store and make at home. Both the Green chutney and Red Chutney is easy to make and stores well for several weeks in the refrigerator.

Pav (butter buns) - These buttery buns are soft and can be found easily in any Indian stores. You can use my recipe of Eggless Burger Buns to make smaller square shape buns for this dish.

Dry Peanut Garlic Chutney - The dry garlic chutney is not optional, and brings the dish together. It's mildly spicy, garlicky and goes so well with the potato fritters.

I have kept the potato fritter and the dry garlic chutney very mildly spiced, as neither me nor Avyan can eat spicy food. And instead fried some green chili to bite alongside for the spice kick that my husband really enjoys.

Steps to prepare the Dry Peanut Garlic Chutney

I start by making the dry peanut garlic chutney. The chutney powder can be used in several other dishes too. The extra chutney can be saved in the refrigerator for a couple of weeks.

1. In a heavy bottom skillet, add the peanuts, desiccated coconut, coriander powder, cumin powder and dry red chili. Toss it around constantly in medium low heat until it turns golden brown. Once done, place in a spice grinder and keep aside.
2. To the same pan, add a little oil and toss the garlic cloves until it's mildly golden brown.
3. Then add the roasted peanut, coconut mixture with the garlic, white sesame seeds and grind it. Add Kashmiri chili powder if the color doesn't look vibrant red. Finally, add salt and give mix.

The dry Peanut Garlic chutney is ready.

Steps to prepare the Vada

4. Steam or boil the potatoes and while it's still hot, peel the potatoes and then mash it. I always find it easy to peel and mashed potatoes while it's still hot.

5. To the same skillet when you had made the chutney, add a little oil and toss around the grated garlic cloves along with black mustard seeds. You can add finely chopped green chili and cilantro leaves too.

6. Once done, add it to the mashed potatoes, along with salt and turmeric powder, and mix it around to form a smooth texture.

7. Taste the mashed potatoes and add more salt if needed. The mashed potatoes can be made in advanced and stored in the refrigerator for a couple of days.

8. Make small dumplings of the mashed potatoes and keep aside to make the fritters.

9. To make the batter for the fritters, in a bowl mix chickpea flour, salt, turmeric, and you can add some of the dry garlic chutney that we made earlier. Whisk to make a smooth batter. The consistency of the batter shouldn't be too thick or else the coating will taste too doughy, and it shouldn't be too thin or else it will not coat the potatoes.

10. Dip the shaped potato dumplings in the chickpea batter and coat it around nicely.

11. Deep fry in hot oil by tossing and turning until it's mild golden.

Building the Vada Pav

It's simple, but you cannot skip any of the condiments. Everything together will give that perfect bite and taste you are looking for in Vada Pav.

1. Slice the Pav in half. No need to toast. Then spread green chutney on one half and red chutney on the other half.
2. Take one of the potato fritter (called vada) and place it on one half. Gently press the vada to crush it just a little.
3. Sprinkle the dry peanut garlic chutney on top. Place the other half on top and enjoy!

FAQs

Vada Pav

Kankana Saxena

Vada Pav is a popular snack in the Indian state of Maharashtra, particularly in the city of Mumbai. It consists of a deep-fried potato fritter (called vada) that is placed inside a bread roll (called pav) that has been sliced in half and spread with chutney (usually made from coconut, coriander, and green chilies).

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 6 people

Calories 100 kcal

Ingredients

 

1x2x3x

for the vada pav dry garlic masala

• 4 to 5 garlic cloves
• 1 tablespoon white sesame seeds
• 1 tablespoon peanuts
• ¼ cup desiccated coconut
• 2 dry red chilies
• 1 tablespoon Coriander seeds
• 1 tablespoon Cumin seeds
• 1 teaspoon oil
• 1 tablespoon Kashmiri chili powder
• salt

for the vada (potato dumplings)

• 4 large potatoes (boiled and mashed)
• 4 garlic cloves
• 1 teaspoon black mustard seeds
• ½ teaspoon turmeric powder
• ½ cup chickpea flour
• water to make the chickpea batter
• 1 teaspoon vada pav dry garlic masala (optional)
• salt
• oil for deep frying vada

few other ingredients

• pav (soft buns)
• coriander chutney (find the recipe here)
• tamarind chutney (find the recipe here)
• Fried green chili

Instructions

 

to prepare the vada pav dry garlic masala

• Dry roast the peanuts, sesame seeds, desiccated coconut, coriander seeds, cumin seeds and dry red chilies separately or together and put everything in a grinder except for sesame seeds.
• Now, heat 1 teaspoon of oil in a pan and roast the garlic. Once done, put it in the grinder along with the sesame seeds.
• Blend to make the dry chutney.

to prepare the vada (potato dumplings)

• Then, heat 1 teaspoon of oil in a pan and add mustard seeds along with the grated garlic. Once it starts splattering, allow it to cook for a minute and then, take it off the heat.
• Add this mixture to the mashed potatoes along with turmeric powder and salt. Mash and mix everything.
• Make several medium size dumplings out of it.
• Next, in a separate mixing bowl, make the batter by mixing chickpea flour with salt and water. You can add the dry masala too for extra heat. The batter should be thick enough to cover the dumplings when they’re dipped in it.
• Finally, heat enough oil for deep-frying in a work or deep saucepan. Drop the potato dumplings in chickpea batter, shake off the excess batter and drop them in hot oil very carefully. It takes a few minutes to cook the dumplings. Once done, take it off and keep it in the paper towel to soak excess oil.

Build the vada pav

• Slice the pav in half. Spread tamarind chutney on one side of the pav and coriander chutney on the other side. Place a vada on one side of the pav and press is slightly. Sprinkle generous amount of vada pav masala on top. Place the other half of the pav on top and take a big bite.

Video

Nutrition

Serving: 1Makes 6 vada pavCalories: 100kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 11mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 17IUVitamin C: 2mgCalcium: 44mgIron: 2mg

Keyword Mumbai Street food, potato fritters, sandwich, Street Food, Vegetarain food