Vada Pav

Name: How to Make Vada Pav | Easy & Delicious Vada Pav Recipe
Total time: 10 min
Yield: 3
Cuisine: maharashtrian

#DS26 Vada pav, often called the “Indian burger,” is a popular, spicy, vegetarian fast food dish native to the state of Maharashtra, India. It consists of a deep-fried potato dumpling (vada) placed inside a soft bread bun (pav), typically accompanied by various chutneys , but mainly dry red chili powder garlic chutney and fried green chilis. Vada pav is more than just a snack; it’s a cultural icon, widely available from street vendors and shops throughout Mumbai. Its affordability, convenience as a quick meal on the go, and flavorful profile have made it a beloved part of daily life. It is often enjoyed with a hot cup of Indian chai. While the traditional recipe is popular, variations like Schezwan vada pav, cheese vada pav, and masala vada pav exist.

prep time 10 Mins

cook time 20 Mins

chef Manisha Sampat PureVegTreasure

Step 1

Keep ready boiled and mashed potatoes. Add salt, sugar, lemon juice, turmeric powder, garlic, ginger chili, and chopped coriander. For tempering add oil, hing, cloves, cinnamon, dry red chili, curry leaves, urad dal, mustard seeds, and hing.

Step 2

Pour on potatoes mixture. Mix well. Make even sized balls – vada.

Step 3

Take a bowl, mix besan, rice four, hing, red chili powder, soda, and salt. Add water as required to make thick but pouring consistency of batter to coat vada in it.

Step 4

Heat oil in a deep frying pan. Fry vada in batches on a medium flame until turns golden yellow in color.

Step 5

Assemble vada pav chutney together. Make a half cut in pav, spread chutneys, put a vada on it. Sprinkle dry chutney. Serve hot vada pav with fried chili. Enjoy.

Calories 250 Kcal

Total Fat 9 g

Carbs 30 g

Protein 5 g

ESSENTIAL ITEMS

2 piece boiled and mashed potatoes

1 tsp crushed garlic

1 tsp crushed ginger chili

0.25 tsp hing

0.5 tsp turmeric powder

2 tsp oil for seasoning

0.5 tsp urad dal

0.5 tsp mustard seeds

0.5 tsp whole coriander seeds

0.5 tsp fennel seeds - saunf

4 piece curry leaves

1 piece dry red chili

2 piece cloves

1 piece small stick cinnamon

1 tsp lemon juice

0.5 tsp powdered sugar

3 tsp chopped coriander

as per taste salt

as required oil to deep fry vada

0.5 cup besan - gram flour

1 tsp rice flour

0.5 tsp red chili powder

0.25 tsp hing

0.125 tsp baking soda (optional)

as required salt

as required water to make batter

6 piece round pav (indian bun)

4 tsp dry garlic red chutney

2 tsp green chili chutney

2 tsp wet garlic red chutney

4 tsp tamarind jaggery chutney

4 piece fried green chilies

Recipe by:

Manisha Sampat PureVegTreasure

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